Vendakka Curry
- 53 min
- medium
- Serves 4
Vendakka curry is a Kerala curry of fried ladies finger with shallots, tomato and a ground coconut paste. Medium-spicy, serves 4, about 55 minutes, with rice.
Ingredients
Green Chilli, For Grinding5 grams
Coconut (Grated), For Grinding100 grams
Cumin, For Grinding1 grams
Water, For Grinding100 ml
Coconut Oil3 tbsp
Ladies Finger400 grams
Mustard Seeds1 tsp
Curry leaves4 grams
Small Onion (Shallots), Thinly Sliced150 grams
Garlic, Chopped12 grams
Turmeric Powder1 grams
Red Chilli Powder3 grams
Coriander Powder1½ tsp
Tomato, Chopped2
Salt1½ tsp
Coriander Leaves, Chopped6 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 281kcal | 1124kcal |
| Protein | 4.9g | 20g |
| Carbohydrate | 22g | 90g |
| Fat | 21g | 84g |
| Fibre | 8.2g | 33g |
| Sugar | 7.7g | 31g |
Cookd masalas for curry leaves
Method
Wash the ladies finger, coriander leaves, tomatoes and green chillies. Dry the ladies finger fully, remove the ends and slice it into thin rounds. Peel and slice the shallots, peel and chop the garlic, chop the tomatoes and coriander leaves, slit two green chillies, and grate the coconut. Grind the coconut, cumin, remaining green chilli and 100 ml water in a mixie until smooth and pourable.
Heat the oil in a kadai on medium flame for 1 minute until hot. Add the ladies finger and fry for 7 to 8 minutes, stirring often, until lightly browned and no longer sticky. Remove it to a plate.
Keep the same kadai on medium flame. Add the mustard seeds and cook for 1 minute until they splutter. Add the curry leaves, shallots, two slit green chillies and garlic, then fry for 4 minutes until the shallots are soft and light golden.
Add the turmeric powder, red chilli powder, coriander powder, tomato, 1 teaspoon salt and 150 ml water. Mix well and cook uncovered on medium flame for 6 to 7 minutes until the tomato is soft and the raw smell goes.
Add the coconut paste and the remaining 1/2 teaspoon salt. Mix gently and simmer on low flame for 5 minutes until the gravy thickens and starts bubbling.
Add the fried ladies finger and mix without breaking it. Simmer on low flame for 2 minutes until the curry is hot and the ladies finger is fully cooked. Turn off the flame and add the coriander leaves.
Before you start
- How long does Vendakka Curry take?
- 53 minutes from start to finish. That is 25 minutes of preparation and 28 minutes of cooking.
- How many people does Vendakka Curry serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Vendakka Curry vegetarian?
- Yes. No meat, no fish and no egg.
- Is Vendakka Curry spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Vendakka Curry?
- 4 grams Curry leaves, 100 grams Coconut (Grated), 400 grams Ladies Finger, 150 grams Small Onion (Shallots), 5 grams Green Chilli, 1 grams Cumin, and a few more listed on this page.
- Do I need a pressure cooker for Vendakka Curry?
- No, it is cooked in an open pot.
- How many calories are in Vendakka Curry?
- About 281 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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