Vendakka Theeyal, Okra Theeyal, Ladies Finger Theeyal
Author:
Yummy N Tasty
Posted on,
6, Jan 2015
38.3 K views.
30
3.6/5 ( 110 votes )
Yields
4-6 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
35-40 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- Okra / Vendakka - 10-12 Nos, large
- Shallots - 10 Nos, halved
- Sliced green chillies - 2-3 Nos
- Tamarind - 1 gooseberry sized ball
- Curry leaves - 1 sprig
- Coconut oil - 2 Tablespoon
- Salt to taste
For roasted masala:
- Shredded Coconut - 1 cup
- Red Chilly powder - ¾ Teaspoon
- Coriander powder - 1 Tablespoon
- Turmeric powder - ½ Teaspoon
Instructions:
- Wash and cut the okra into one inch pieces and set aside.
- Soak the tamarind in ¼ cup water for 15 minutes. Squeeze the pulp, strain and set aside.
- In a heavy bottomed pan roast the shredded coconut until golden brown.
- Then add the powders and roast for 1-2 minutes on low heat. Remove from heat and let it cool.
- Make a fine paste of the roasted coconut mix by adding little water and set aside.
- Heat oil in a pan, add in the halved shallots, sliced green chillies, curry leaves and saute till the shallots become translucent.
- Add in the okra pieces and saute until the okra pieces are slightly wilted.
- Now add the roasted coconut masala paste, 1 cup of water, salt and mix well. Cover and cook for 8-10 minutes over low heat.
- Remove the lid, add tamarind paste. Mix well and cook until the oil separates.
- Serve hot.
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Vendakka Theeyal, Okra Theeyal, Ladies Finger Theeyal
| Author - Yummy N Tasty |
| Posted on - 6, Jan 2015 |
| Recipe URL, https://www.yummyntasty.com/recipes/vendakka-theeyal-okra-theeyal-ladies-finger-theeyal/ |
| Cooking time - 35-40 minutes |
| Serving - 4-6 person(s) |
Ingredients :
- Okra / Vendakka - 10-12 Nos, large
- Shallots - 10 Nos, halved
- Sliced green chillies - 2-3 Nos
- Tamarind - 1 gooseberry sized ball
- Curry leaves - 1 sprig
- Coconut oil - 2 Tablespoon
- Salt to taste
For roasted masala:
- Shredded Coconut - 1 cup
- Red Chilly powder - ¾ Teaspoon
- Coriander powder - 1 Tablespoon
- Turmeric powder - ½ Teaspoon
Instructions :
- Wash and cut the okra into one inch pieces and set aside.
- Soak the tamarind in ¼ cup water for 15 minutes. Squeeze the pulp, strain and set aside.
- In a heavy bottomed pan roast the shredded coconut until golden brown.
- Then add the powders and roast for 1-2 minutes on low heat. Remove from heat and let it cool.
- Make a fine paste of the roasted coconut mix by adding little water and set aside.
- Heat oil in a pan, add in the halved shallots, sliced green chillies, curry leaves and saute till the shallots become translucent.
- Add in the okra pieces and saute until the okra pieces are slightly wilted.
- Now add the roasted coconut masala paste, 1 cup of water, salt and mix well. Cover and cook for 8-10 minutes over low heat.
- Remove the lid, add tamarind paste. Mix well and cook until the oil separates.
- Serve hot.
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Simple yet tasty recipe to make in an authentic kerala style. You forgot to mention to add the slit green chillies along with halved shallots.
Thank you for spotting this out. Recipe updated 🙂 Stay tuned 🙂
No mustard seeds?
Yup, no mustard seeds