How to Make Delicious Kerala vendakai (bhindi) curry

Kerala vendakai (bhindi) curry. Find the best travel deal to fit your budget with KAYAK Flight & Hotel Search. Search hundreds of travel sites at once. 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.

Add onion, ginger, garlic, green chilly and curry leaves. Once the onion turns golden, lower the flame and add turmeric powder. Sauté till the raw smell goes away. You can cook Kerala vendakai (bhindi) curry using 15 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Kerala vendakai (bhindi) curry

1. You need 250 GMs of bhindi (vendakai)/ ladysfinger.
2. It's 1 cup of chopped onion.
3. Prepare 1 of small tomato.
4. You need Handful of curry leaves.
5. It's 1/2 teaspoon of jeera.
6. Prepare 1/2 teaspoon of mustard seeds.
7. You need Pinch of hing.
8. You need 1/2 teaspoon of turmeric powder.
9. Prepare 1/2 teaspoon of chilli powder.
10. It's 1/2 teaspoon of dhaniya powder.
11. You need 1/2 teaspoon of amchur powder.
12. Prepare 3 tablespoons of coconut.
13. It's to taste of Salt.
14. You need 1/2 teaspoon of ginger garlic paste.
15. You need of Oil for tadka.

Bhindi curry with gravy - YouTube. 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. 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.

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..

This okra recipe with gravy made using tomatoes, onions and spices is a South Indian Kerala style vegetarian as well as vegan curry recipe. 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. 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.