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)
Ingredients
- 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
Instructions
- 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.