Vendakka Mappas (Okra cooked in Coconut Milk)



Vendakka Mappas is a traditional Kerala gravy mainly consumed with Rice. You could use any vegetable of your choice to prepare this dish. Another variation to this curry is the Maangaa Mappas, a favourite of mine.

Vendakka Mappas (Okra cooked in Coconut Milk)

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine kerala
Servings 4 servings


  • 1 Onion Sliced
  • 1 Tomato
  • 2 Green chilli Slit
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic cloves paste
  • 3 teaspoons Coriander powder powder
  • 3/4 teaspoon Chilli powder
  • 1/2 teaspoon Turmeric powder powder
  • to taste Salt
  • 1/2 cup Coconut milk (1st extract)
  • 1 cup Coconut milk (2nd extract)
  • 1 - 1/2 cups Coconut milk (3rd extract)
  • 1/2 teaspoon Garam masala powder

For Tempering

  • 1/2 teaspoon Mustard seeds
  • 2 shallots Sliced
  • 4 - 5 Curry leaves


  • Cut the tomato 8-12 pieces. Keep aside.
  • Mix the coriander powder, chilli powder and turmeric powder with a little water to form a paste. Keep aside.
  • Heat oil in a pan.
  • Add the sliced onion and saute till light brown.
  • Add the ginger- garlic pastes and green chillies and saute till raw smell goes.
  • Tip in the spice paste and saute till oil separates.
  • Add the lady's finger and saute for 2 minutes.
  • Add the tomato and saute till it becomes soft.
  • Add the third extract of coconut milk along with some salt.
  • Cover and cook on low heat till the lay's finger is cooked through.
  • Add the second extract of coconut milk and bring to a boil.
  • Add the first extract and mix well.
  • As soon as you see it bubble up, switch off heat.
  • Add garam masala powder and mix well. Tempering Heat oil in another pan.
  • Add the mustard seeds.
  • When they start to splutter, add the shallots and curry leaves.
  • Fry till shallots turn light brown in colour.
  • Switch off heat.
  • Pour this over the curry.
  • Serve hot with rice.
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