--- title: "Vendakka Avial Recipe - Make Avial Recipe with Okra" url: https://www.cookingandme.com/vendakka-aviyalokra-cooked-in-tangy/ date: 2008-06-17 modified: 2015-11-23 lang: en author: "nags" description: "Bhindi Aviyal Recipe 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..." categories: - "Dry Vegetarian Side Dishes" - "Tamil Recipes" - "Uncategorized" image: https://www.cookingandme.com/wp-content/uploads/2008/06/vendakka-aviyal.jpg word_count: 259 --- # Vendakka Avial Recipe - Make Avial Recipe with Okra **Bhindi Aviyal Recipe** 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 [Kerala Aviyal Recipe](https://www.cookingandme.com/?p=946), 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. [![bhindi aviyal recipe-vendakka aviyal-okra aviyal](https://www.cookingandme.com/wp-content/uploads/2008/06/vendakka-aviyal.jpg)](https://www.cookingandme.com/wp-content/uploads/2015/11/vendakka-aviyal.jpg) **Vendakka Avial Recipe** Serves 2 Ingredients: 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.