Vendakka Paalu Recipe - Allrecipes.com
Vendakka Paalu Recipe
  • READY IN 35 mins

Vendakka Paalu

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 13, 2010

I used only 1T oil, then I added onions and some more okra to the recipe. I used ground coconut and water instead of coconut milk. This made a wonderful meal!

 
Most Helpful Critical Review
May 29, 2011

Used chicken instead of okra and added brown sugar to this. Brown sugar helped the dish a lot.

 

11 Ratings

Mar 24, 2010

I love eating and cooking Indian food, and this was a nice change from the go-to chick peas and veggies. The okra gives it a great, almost sweet flavor. I used a little more jalapeno (I like things spicy), and 2 cups coconut milk so I had more sauce for my naan. I would make this again. The leftovers were even better.

 
Apr 22, 2011

Perfection! Unique and delicious. I modify nearly every recipe, but I found this one perfect as written. YUM :)

 
Sep 25, 2014

Really good. I make this recipe a lot, and I've found that to keep it creamy like it is shown in one of the photos, I wait to add the coconut milk until the okra has finished cooking, and just let it get warm. Simmering the coconut milk seems to make mine break down and separate and loose it's pretty color and creaminess.

 
Nov 14, 2014

Wow, this was excellent! I doubled the recipe and used lite coconut milk. I skipped the tomato, cardamom, red pepper and jalapenos, simply b/c I did not have them on hand. The flavor was still amazing. I also added shrimp before adding the okra (I know it's supposed to be vegan, but couldn't resist). I definitely had to add some salt at the end. So good, adding it to the family dinner rotation!

 
May 01, 2014

This was an amazingly flavorful recipe and a creative way to use okra. Didn’t have cardamom or bay leaves but it still tasted beautiful without it. Next time I make this, I will be leaving the golden raisins out. Simple to make and healthy as well. Garnish it with cilantro and serve over a bed of rice.

 
Mar 28, 2011

Doubled the recipe. Used lite coconut milk.

 

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Nutrition

  • Calories
  • 456 kcal
  • 23%
  • Carbohydrates
  • 30.5 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 38.4 g
  • 59%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 221 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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