Vandakka Theeyal,is an authentic kerala recipe which is tangy, spicy and goes amazingly well with steamed rice.Do try this recipe friends and let me know your valuable comments!
Ingredients:
1. Okra(ladies finger) - 8-10 cut into rectangular pieces
2. Shallot - 5 cut into half
3. Garlic - 1 tsp chopped
4. Turmeric powder - 1/4 tsp
5. Whole Red Chili - 8(can also use chili powder, 1 tbsp)
6. Whole coriander seeds- 1/4 cup ( can use coriander powder, 1 tbsp)
7. Curry leaves - 10
8. Shredded coconut - 1 cup
9. Mustard seeds - 1tsp
10. oil - 2 tbsp
11.Tamarind juice - 1 cup( 1 tbsp big pulp soaked in 1 cup water and squeezed)
Method of Preparation:
1. In a pan roast the shredded coconut in low flame by stiring it constantly until it turns brown in color.If using whole chili and coriander, then roast for another 3 mins in low flame. If using powdered chili and coriander,off the flame and add it to the pan and stir it off the flame.
2. In a wok, splutter the mustard seeds in 2 tbsp oil,add curry leaves and 2 whole red chili.
3. Add the shallot and ginger and saute for 5 mins in low flame with 1/4 tsp of salt.
4. Add the cut okra and saute for another 7 mins.
5. Now add the tamarind juice,turmeric and tomatoes and cook with closed lid for 10 mins until the water half way simmers.
6. Now add the fine paste of coconut,chili and coriander mix.(blend the coconut mix with 3/4 cup water into a fine paste)
7.dd it to the wok and let it cook for another 10 mins.
8 Spicy Vandakka Theeyal is ready to be served with steamed rice :) Enjoy!
1. Okra(ladies finger) - 8-10 cut into rectangular pieces
2. Shallot - 5 cut into half
3. Garlic - 1 tsp chopped
4. Turmeric powder - 1/4 tsp
5. Whole Red Chili - 8(can also use chili powder, 1 tbsp)
6. Whole coriander seeds- 1/4 cup ( can use coriander powder, 1 tbsp)
7. Curry leaves - 10
8. Shredded coconut - 1 cup
9. Mustard seeds - 1tsp
10. oil - 2 tbsp
11.Tamarind juice - 1 cup( 1 tbsp big pulp soaked in 1 cup water and squeezed)
Method of Preparation:
1. In a pan roast the shredded coconut in low flame by stiring it constantly until it turns brown in color.If using whole chili and coriander, then roast for another 3 mins in low flame. If using powdered chili and coriander,off the flame and add it to the pan and stir it off the flame.
2. In a wok, splutter the mustard seeds in 2 tbsp oil,add curry leaves and 2 whole red chili.
3. Add the shallot and ginger and saute for 5 mins in low flame with 1/4 tsp of salt.
4. Add the cut okra and saute for another 7 mins.
5. Now add the tamarind juice,turmeric and tomatoes and cook with closed lid for 10 mins until the water half way simmers.
6. Now add the fine paste of coconut,chili and coriander mix.(blend the coconut mix with 3/4 cup water into a fine paste)
7.dd it to the wok and let it cook for another 10 mins.
8 Spicy Vandakka Theeyal is ready to be served with steamed rice :) Enjoy!
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