Kerala

Vendakka theeyal

Name: Vendakka theeyal
Total time: 45 min
Yield: 4 servings
Cuisine: Kerala
Ingredients: Okra (lady's finger), about 20, cut into 1 inch pieces; 1 1/4 cups fresh grated coconut; 8 to 10 3 for roasting, rest sliced shallots; 1 tbsp coriander seeds; 4 dried red chilli; a pinch fenugreek seeds; 1/4 tsp turmeric (ground turmeric); Tamarind, gooseberry sized ball, soaked in 1 cup warm water; Water, about 1 1/2 cups, including the tamarind water; a small piece optional jaggery; Salt, to taste; 2 1/2 tbsp divided coconut oil; 1/2 tsp mustard seeds; 2 sprigs curry leaves

Okra in a dark, roasted coconut and tamarind gravy. Theeyal is what happens when coconut gets bold.

45 minTime

4 gProtein each

mediumSpice

The roasted one3 chapters · 2 min read

Make it your way

Grandma's wayCoconut roasted deep brown by hand and tamarind from the jar.

The original

251kcal

4 gprotein

7 gfibre

45minutes

Vendakka theeyal as Kerala homes make it.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Okra (lady's finger)about 20, cut into 1 inch pieces

Fresh grated coconut1¼ cups

Shallots8 to 10, 3 for roasting, rest sliced

Coriander seeds1 tbsp

Dried red chilli4

Fenugreek seedsa pinch

Turmeric (ground turmeric)¼ tsp

Tamarindgooseberry sized ball, soaked in 1 cup warm water

Waterabout 1 1/2 cups, including the tamarind water

Jaggerya small piece, optional

Saltto taste

Coconut oil2½ tbsp, divided

Mustard seeds½ tsp

Curry leaves2 sprigs

Method

5 steps

1Roast the coconut, 3 shallots, coriander seeds, dried chillies and fenugreek in a heavy pan with 1 tsp oil on low, stirring constantly, until deep brown. Stir in the turmeric at the end and cool.
2Grind the roasted mix to a very smooth paste with a little water.
3Fry the okra in 1 tbsp coconut oil on medium until bright green and lightly browned.
4In the remaining oil, splutter the mustard seeds and fry the sliced shallots and curry leaves. Add the tamarind water, salt and jaggery and boil for 3 minutes.
5Stir in the paste with the rest of the water, add the okra and simmer until thick, with oil floating on top.

Serve it like this

Serve in a small bowl beside hot rice with a pappadam and a spoon of thoran.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Vendakka theeyal

Make it your way

Ingredients

Method

Make it a meal