Vendakka Paal Curry

Name: Vendakka Paal Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Indian (Kerala)
Ingredients: 500g lady finger (okra), cut 2 inches; 200ml thick coconut milk; 200ml thin coconut milk; 1 medium onion (120g), sliced; 2 tbsp coconut oil; 1 tsp mustard seeds; 1/2 tsp turmeric powder; 2 green chilies, slit; 8-10 curry leaves; 2 cloves garlic, crushed; Salt to taste

🟢 Veg🌾 Gluten-free📊 Medium

Traditional 126. Vendakka Paal Curry recipe

⏱️10 minPrep

🔥10 minCook

🕒20 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Vendakka Paal Curry

Prepare okra (5 mins, no heat): Wash okra, pat dry. Cut into 2-inch pieces. Do NOT slice lengthwise to prevent sliminess.
Temper oil (1 min, high heat 180°C): Heat coconut oil, add mustard seeds. Listen for popping sound, add curry leaves. Visual: seeds crackle.
Sauté aromatics (2 mins, medium heat 160°C): Add onion slices, sauté until soft and translucent. Add garlic, fry 20 seconds. Visual: onion turns golden.
Add okra (3 mins, medium heat 160°C): Gently add okra pieces, turmeric, green chilies. Stir carefully. Visual: okra coated with oil.
Add thick milk (5 mins, low heat 130°C): Add thick coconut milk slowly, stirring gently. Heat through without boiling. Visual: creamy sauce forms, okra glossy.

📖 Cultural notes

Vendakka Paal Curry is a delicate, mildly-spiced lunch staple where careful cooking prevents the vegetable's characteristic sliminess. ---

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