Kerala Style Vendakka/Ladies Finger/Okra Theeyal/How to make Theeyal

 Vendakka theeyal is a traditional south Indian dish made with a paste of roasted coconut and spices. It can be made with various vegetables like small onion, brinjal, potato etc. It goes well with rice.  

Ingredients

·         Vendakka / Ladies finger - 12 (tender)

·         Grated coconut - 1/2 cup 

·         Cheriyulli / Small onion / shallots- 10 small

·         Sugar - 1 teaspoon 

·         Salt to taste

·         Coriander powder 2 tbspn

·         Turmeric powder - 1/4 tsp 

·         Asafoetida / kaayam podi - 1/4 tsp

·         Fenugreek seeds / Uluva - 1 tsp

·         Curry leaves - 2 sprigs 

·         Dry red chilli / vattal mulak - 4 

·         Tamarind paste- 4 tbspn 

·         Water as needed

·         Coconut Oil as needed

For seasoning:

·         Coconut oil - 1tbsp 

·         Mustard seeds - 1/4 tsp

·         Dry red chillies -2

Preparation:

1. Wash the vendakka and cut it into medium sized pieces.
2. Heat oil in pan and add the vendakka pieces to it. Saute it for some time till the stickiness goes. Once its not sticky remove it to a plate.
   
3. Now in the same pan add dried red chillies and fry it till its color changes. Take it out and keep it aside.
4. Add sliced shallots to the same oil and saute it for few mins. Take it out and keep it aside once its color changes.
   
5. Add grated coconut, fenugreek and curry leaves into the same oil and stir it well until it becomes light brown in colour.
6. Add Turmeric powder, asafoetida powder and coriander powder. Stir it continuously in low flame till the raw smell goes.  
7. Switch off the flame and keep it aside in another plate. Let it cool down.
   
8. Later grind roasted coconut mixture and roasted red chilli into a smooth paste by adding enough water. Keep it aside.
9. Heat oil in a pan and add mustard seeds. 
10. Once it starts to splutter add dry red chillies and curry leaves. Saute till raw smell goes.
11. Then add tamarind paste along with water to it and let it boil for 2 mins. 
12. Add grinded paste along with enough water.
13. Add fried vendakka and onions into this and let it boil till it gets cooked.
14. Switch of the flame and serve it hot. 

Notes:

1.  I used tamarind paste. If you are using tamarind balls, take a lemon sized ball and keep it in hot water. Later strain the tamarind water.
2. Take care to stir continuously while frying the coconut else it will burn.
3. The consistency of this curry is thick.