This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - How to Grill Burgers Watch five terrific tips for building and grilling the best burgers on the block. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Posted:

| View All »

left

1 of 15

right

Vendakka Paalu

By: Mochi Puffs

"This is okra in coconut milk curry. Very simple to make and great with rice and naan for a complete meal. A spicy and very creamy vegan curry that will even please non-vegans. If you like more spice, use more peppers or other spices to your liking."

Rate/Review | Read Reviews (6)

What to Drink?
	Beer

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

2 tablespoons olive oil
1/2 bell pepper, seeded and sliced into strips
2 jalapeno peppers, seeded and sliced into strips
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
2 bay leaves
1 teaspoon ground coriander
1/2 teaspoon ground red pepper
1/4 teaspoon ground turmeric
1/4 teaspoon cumin seeds
1/8 teaspoon ground cardamom
1/8 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1 small tomato, sliced
1/4 cup golden raisins
1 cup sliced okra
1 cup coconut milk
1 tablespoon water
salt to taste

Directions

Heat the oil in a large skillet; cook and stir the bell pepper in the hot oil until softened slightly, about 3 minutes. Stir the jalapeno peppers, ginger, garlic, and bay leaves into the bell pepper; cook until fragrant, about 2 to 3 minutes more. Season with the coriander, red pepper, turmeric, cumin seeds, cardamom, black pepper, and cinnamon; cook and stir another 2 minutes. Add the tomato slices and raisins to the mixture; continue cooking 3 more minutes. Mix the okra thoroughly into the mixture to coat with the spices.
Stir the coconut milk and water together in a small bowl; pour into the mixture. Cover the skillet and cook covered until the okra is tender, 8 to 10 minutes. Add water if needed to keep moist. Season with salt. Serve warm.