Vendakka Mezhukkupuratti is also known as okra stir fry or Ladysfinger stir fry. This is a delicious and easy Kerala style side dish made with okra, garlic, shallots, chillies, coconut oil and simple spices. This dish is added in Kerala Sadya Menu and Tamil households. This recipe pairs beautifully with steamed rice and sambar, rasam or moru curry.
Vendakka Mezhukkupuratti Recipe
Vendakka Mezhukkupuratti Recipe – Ladies Finger Stir Fry Recipe with step wise pictures. Delicious ladies finger curry which taste so tasty and is very easy to make as well. This taste amazing so good with rice or roti as well.
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About Vendakka Mezhukkupuratti
This Vendakka Mezhukkupuratti is a perfect dish for lunch. It doesn’t have any heavy spices so it is gentle on our stomach. This Kerala style bhindi recipe is a go to recipe for people who loves and prefer minimalist cooking.
The dry texture of the Vendakka Mezhukkupuratti is a great option to pack in travel mela or lunch boxes, as it stays fresh longer without becoming soggy.
This simple mezhukkupuratti is made with shallots, garlic, chillies, curry leaves which is roasted till golden brown and then okra is added and stir fried.
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Ingredients
- Coconut oil: It adds authentic Kerala flavour and aroma to the dish.
- Mustard seeds: This is used for tempering. It gives traditional south Indian touch.
- Curry leaves: This infuses strong flavour to the dish which is unique to Kerala.
- Shallots and Garlic : main flavouring for this mezhukkupuratti is this. Chop them finely and toast till golden.
- Green chillies : you can skip this if you want.
- Ladies finger: This is the star vegetable. Wash the ladies finger and dry it completely using kitchen towel. Chop it into pieces, and set aside in a paper towel lined container. Store it in fridge. I like to do this the day before so the ladysfinger is not that slimy.
- Red Chilli flakes: It gives heat and smoky aroma to the dish.
Step by Step Pictures
1)Wash the ladies finger and dry it completely using kitchen towel. Chop it into pieces, and set aside in a paper towel lined container. Store it in fridge. I like to do this the day before so the ladysfinger is not that slimy.
2)Now heat 2 tablespoon coconut oil in an earthern ware pan or heavy bottom pan. Add in mustard and curry leaves and let them sizzle in the oil.
3)Now add in shallots, garlic and green chilies. Stir fry for couple of minutes.
4)Add in turmeric powder, red chilli flakes and mix well.
5)Toast them for few minutes on low heat.
6)Immediately add in the chopped okra and toss well with the onions mixture.
7)Cover the pan with lid and cook on medium high heat for 4 to 5 minutes.
8)Remove the lid, stir gently and let the okra cook overcooked until tender and dry.
9)Now add in salt and mix well.
10)Now add in salt and extra 1 tablespoon of coconut oil.
11)Cook uncovered for couple of minutes.
12)Serve with rice.
Expert tips
Reduce Slimy Texture – Clean the ladies finger and dry it completely before chopping to reduce sliminess while cooking. Add salt only after the okra is half cooked to control moisture and sliminess. Avoid covering the pan for too long as it cause the okra to release water and become sticky.
Roasting – Use wide pan or kadai to spread the okra evenly for better roasting and texture. Maintain medium heat to ensure even cooking without burning the spices or okra.
FAQ
Q: Can I make Vendakka Mezhukkupuratti with coconut?
Yes, you can add coconut if you prefer. Chopped or grated coconut can be added.
Q: How do I reduce sliminess I okra while cooking?
Make sure to dry okra completely before chopping. Add salt only after its half cooked.
Q: Can I use other oils instead of coconut oil?
Yes you can, but coconut oil gives the dish it’s authentic Kerala flavour.
Q: What can I serve with Vendakka Mezhukkupuratti?
It pairs well with steamed rice, sambar, rasam or curd rice.
Q: How long can I store this dish?
It stays fresh for upto 1-2 days in the fridge. Reheat gently before serving.
Q: Why is my okra turning mushy?
It could be due to excess moisture, over crowding the pan or cooking on high heat. Use medium heat and avoid covering for too long .
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Vendakka Mezhukkupuratti Recipe (Ladies Finger with Coconut)
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Notes
- Use tender, small sized okra for best texture and faster cooking.
- Avoid stirring frequently, too much tossing can break the okra and make it mushy.
- If the dish turns too dry at the end, add small amount of coconut oil along with grated coconut to bring back moisture and shine.
- Always taste and adjust salt at the end. Okra can absorb more salt while cooking.
- For an added touch, dry roast the grated coconut lightly before mixing in.
Nutrition
Nutrition Facts
Vendakka Mezhukkupuratti Recipe (Ladies Finger with Coconut)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
More Vendakka Recipes
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