Vendakka Aviyal/Okra Cooked in Tangy Coconut

TH and I are both Okra (vendakka in tamil and malayalam) haters. Well, maybe hate is too strong a word, but definitely its a strong dislike. But being my mother's daughter, ignoring any vegetable is not my thing, so I still continue to buy it and make things that take out the slimy feel from it, cuz that's what we both hate. My mom frequently makes the traditional aviyal, with all possible vegetables and a generous amount of coconut. So I wasn't too familiar with this particular version of aviyal until I asked her for recipes with Okra (that takes out the sliminess!).



The only considerable difference in Vendakka Aviyal is the addition of tamarind. It gives it a nice tangy flavour and disguises the undesirable parts of the vegetable beautifully.

Serves 2

What I Used:

Okra/Vendakka/Ladies finger : 10 nos.
Grated coconut : 1/2 cup
Shallots : 5-6
Tamarind paste : 2 tbsp
Powdered Jeera/Cumin : 1 tsp
Chilli powder : 1 tsp
Curry leaves, mustard : for tempering
Coconut oil : 2 tbsp
Salt : to taste

How I Made It:

1. Chop the okra in 1" pieces and cook in some salted water till soft.

2. Coarsely grind the coconut, shallots, jeera and chilli with very little water.

3. Heat coconut oil in a kadai and temper with mustard seeds and curry leaves. Add the ground paste and fry for 10 seconds. Then add the okra pieces and the tamarind paste. Keep covered and cook for 2 mins till the curry has mixed well.

4. Adjust salt and remove from fire.

Serve hot with rice.

This special aviyal dish using tamarind, goes to JFI - Tamarind hosted by Sig this month.