Vendakka stir fried with coconut and spices | Okra stir fry | Ladies finger thoran | Kukskitchen

Hi folks

I recently started contributing to a website: Archana's kitchen. It is a fantastic website featuring a variety of cuisines from all over the world with special sections on Indian cuisine. What is special about Archana's website is that it is all vegetarian.  I know! How amazing isn't it. Thank you so much Archana for accepting me as a guest writer in your fabulous website. My first recipe is up on the website and I invite you all to visit the website here and leave your valuable comments.

I chose venkakka ( Okra / ladies finger) thoran to be my first since that is my dear Son’s favourite vegetarian dish. Hope you enjoy the recipe.

Kerala Vendakkai Thoran is a simple and delicious preparation of Okra or Bhindi flavored with pearl onions, green chilies, and coconut. This style of making vegetable is very typical to South India especially Kerala.

Did you know: Okra or Vendakkai is a low-calorie vegetable and contains no saturated fat or cholesterol. They are rich sources of dietary fiber, minerals, and vitamins; often recommended by nutritionists in cholesterol controlling and weight reduction programs.

Serve the Kerala Vendakkai Thoran along with Steamed Rice and sambar for a wholesome lunch.

Note: There is no need to add water to the dish while cooking. Okra normally releases a bit of water which is enough to be cooked. In case the okra appears slimy, add a sprinkle of rice powder or gram flour to make it dry.

Ingredients

350 grams Bhindi (Lady Finger/Okra) , cut into half with stem removed
1/2 cup Fresh coconut , grated
2 Green Chillies , finely chopped
10 Pearl onions (Sambar Onions) , roughly chopped
1 inch Ginger , peeled and grated
1 teaspoon Mustard seeds (Rai/ Kadugu)
1 teaspoon White Urad Dal (Split)
Salt , to taste
6 Curry leaves
2 tablespoons Oil

How to make Kerala Vendakkai Thoran Recipe - Okra Stir Fry with Coconut

To begin making the Kerala Vendakkai Thoran, first grind the grated coconut along with the green chilies in mixer and grinder using little water to make a coarse paste. Transfer the paste to a bowl and keep aside until required.


Next, heat 2 tablespoons of oil in a heavy-bottomed pan over medium heat. Add the mustard seeds, urad dal, curry leaves and allow them to crackle. Once they crackle, add the chopped onions and grated ginger. Saute till the onions become tender and translucent.


Now add the Vendakkai and curry leaves, stir to combine. Add the salt to taste, cover the pan with the lid, turn the heat to low. Cook Vendakkai for about 4 minutes or till the vegetable is partially cooked through.


Once the vegetable is partially cooked through, keep the lid of the pan slightly ajar, so some of the steam escapes out through the opening. We do this process, so the Vendakkai does not become soggy, but at the same time gets cooked well.


Onced the Vendakkai is cooked well, add the grated coconut paste. Stir fry on medium heat for 5-10 minutes or till the aroma of roasted coconut is released.


Turn off the heat. Transfer Kerala Vendakka Thoran to the serving bowl.


Serve the Kerala Vendakkai Thoran along with Steamed Rice and sambar for a wholesome lunch.

 

Cheers
Sherin