Vendakka Paalu

Vendakka Paalu

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."
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Ingredients

35 m servings 456 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 38.4 g
  • 59%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 27 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 11
  1. 13 Ratings

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Most helpful positive review

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

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

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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!

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 thi...

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

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 ...

Fell in love with okra in India. For years I've been trying to find a recipe that tastes authentic--this is it! This has become a weekly meal and to my delightful surprise my 20 month old son LO...

came out delicious the first time. I love the balance the raisins bring to the pepper and spices.

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 stil...

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 g...

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

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