Vendakkai Theeyal /Okra Curry

This is a recipe from my mom, very tasty one. This okra curry is made with roasted coconut and tamarind juice.


  • Okra (fresh/frozen) ——- 300 g(diced)
  • Onion —————————— 1/2 (diced)
  • Tamarind juice ————— 1/4 cup or 4 cubes
  • Chili powder ——————- 1/2 tsp
  • Coriander powder ———- 2 tsp
  • Turmeric powder ———— 1/4 tsp
  • Salt to taste
  • For grinding
    • Grated coconut ———- 1/2 cup
    • Cumin seeds ————- 1/2 tsp
    • Garlic clove —————- 4
  • For tempering
    • Mustard seeds ———– 1/2 tsp
    • Curry leaf ——————– 1 spring
    • Cooking oil —————— 1 tbsp

How to make

  • Place a pan on the stove in medium heat
  • Add oil and mustard seeds
  • Once the mustard seed crackles, add the curry leaf
  • Then add the diced onion and saute for a minute
  • Add the cut okra (here I used frozen cut okra) and cook for 5 minutes
  • Add the spice powders and salt
  • Add the tamarind cubes and add a cup of water (increase or decrease the quantity of water depending on how much thickness you want for the curry)
  • Cook this for 10 minutes, in the meantime, prepare the coconut paste
  • Place a small pan on medium heat and dry roast the coconut until golden brown and grind this into a fine paste using a mixer/blender
  • Now add the coconut paste to the okra curry and mix it well
  • Bring the curry to boil and switch off the stove
  • The tasty okra curry should be ready
  • Serve with rice


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