Vendakka Pulisseri

Ingredients (Serves 5)

1. Vendakka / okra – 10 – 12 medium-sized(makes about 1.5 cup), cut into 1 – 1.5 inch pieces

Green chilies – 2 – 3, slit

Salt – To taste

2. Coconut oil – 2 – 3 tsp

3. Grated coconut – 3/4 cup

Turmeric powder – 1/2 tsp

Cumin seeds – 1/2 tsp

4. Yoghurt – 1.5 cup, beaten

5. Coconut oil – 1 tbsp

6. Mustard seeds – 3/4 tsp

Dried red chilies – 2, broken

Fenugreek seeds / uluva – 1 pinch

Curry leaves – A few

Chilly powder – 1 pinch

Method

1. Grind grated coconut along with turmeric powder and cumin seeds to a very fine paste (you can add 1 – 2 tbsp water if required).

2. Heat coconut oil in a cheena chatti over medium flame. Add vendakka/okra, slit green chilies and salt. Mix everything well. Cook for  7 – 8 minutes, stirring in between. Add ground coconut paste. Cook for 1 – 2 minutes. Add 1/2 cup hot water if its very dry. Add beaten yoghurt and mix well. Stir continuously until heated through (do not boil).

3. Heat coconut oil in a small pan. Splutter mustard seeds and fry dried red chilies and fenugreek seeds. Fry until reddish brown. Add curry leaves, a pinch of chilly powder and fry for a few seconds. Pour over the pulisseri. Serve with rice and other side-dishes.

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Kerala Sadya Recipes

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