Easiest Way to Make Delicious Kerala vendakai (bhindi) curry

Kerala vendakai (bhindi) curry. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! The Kerala Bhindi Curry also known as the Vendakkai Puli Kuzhambu is a tangy and spicy curry made from okras also known as lady's fingers.

Okra is stewed in a yogurt and coconut milk-based sauce and flavoured with spices. Vendakka curry for rice (vendakka is the malayalam word for okra or lady finger) made without coconut is a very delicious and easy to prepare dish, which goes great with rice, chapathi etc. This okra recipe with gravy made using tomatoes, onions and spices is a South Indian Kerala style vegetarian as well as vegan curry recipe. You can have Kerala vendakai (bhindi) curry using 15 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Kerala vendakai (bhindi) curry

1. It's of bhindi (vendakai)/ ladysfinger.
2. It's of chopped onion.
3. You need of small tomato.
4. Prepare of curry leaves.
5. Prepare of jeera.
6. You need of mustard seeds.
7. You need of hing.
8. It's of turmeric powder.
9. Prepare of chilli powder.
10. You need of dhaniya powder.
11. Prepare of amchur powder.
12. You need of coconut.
13. You need of Salt.
14. You need of ginger garlic paste.
15. Prepare of Oil for tadka.

Source : First Cut The Lady Finger Into Big Chunks And Fry It There Is No Need To Deep Fry On Slow Flame Cook It And Make It Crispy Do Not Close And Cook It Wil. Step: First cut the lady finger into big chunks and fry it. Grind coconut, green chilli, mustard seeds, jeera with some water into a smooth paste. If you are using frozen or refrigerated coconut (and not freshly grated one), grind with lukewarm water to get the fine paste.

Kerala vendakai (bhindi) curry step by step

1. First cut the lady finger into big chunks and fry it. There is no need to deep fry on slow flame cook it and make it crispy.Do not close and cook it will become soft. Once cooked add salt as per taste and cook for two more mins. Once done keep it aside.Take oil in a pan add mustard let it splutter then add jeera, hing turmeric powder and mix well. Now to this add chopped onions with pinch of salt and ginger garlic paste. Cook till raw smell disappears..
2. Once onions are cooked add chopped tomato with a pinch of salt and cook well. Once cooked add coconut pieces and roast all well. Add dhaniya powder amchur and chilli powder mix well and cook for two mins. Once cooked cool..
3. Now add to a blender and blend it well. Add the blended mixture to the same Kadai and cook for two mins, then add cooked lady’s fingerCook for two mins till all the masala seeps into the lady’s finger. Now ready to serve with roti..

Add curd at the end and just pulse it in the mixer. Heat a teaspoon of oil in a heavy bottomed wok/kadai; add the mustard seeds, curry leaves and allow it to crackle. Add the chopped onions and saute until the onions become tender. Once the onions are soft and tender, add the green chilies, cut Vendakkai (bhindi) and sprinkle salt. Vendakkai Kara Kulambu/Kuzhambu is a simple & delicious curry prepared in South Indian Household using Bhindi/Okra.