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Venddaka Mappas (Kerala style Okra curry)

The first time I had this curry in Kerala, I was told that it's called Jewish okra curry, a recipe, developed by the small Jewish community residing at Fort Kochi. I've been trying to find it online but had no luck as there is no such thing as Jewish Okra curry on the internet. Anyway, I finally decided to search with Okra curry and voila! In Mallyalam, it's called Venddaka Mappas which literally means Okra curry.

The ingredients for this recipe are fairly easy to find at any Indian store. What really makes a difference is the fresh coconut milk and curry leaves. You can use dry leaves or carton milk but the curry will be less aromatic 😬

Before starting the cooking process, it's best to be ready with coconut milk and Okra.

I made coconut milk from scratch and divided it into two parts. First squeezes is always the thick creamy version. The second squeeze is a lighter thin version. We need a cup of broth for this recipe.

Next, I washed and cleaned Okra and cut them into small pieces. Then I stir-fried them in a pan until they were slightly brown and crispy from the outside. They are the last thing to go into our curry.

To start with the cooking, I heated 1 tablespoon of vegetable oil in the pan and added cinnamon, cloves, one green cardamom and 1/2 teaspoon of fenugreek seeds. After a minute, I added two finely sliced onions, green chillies and curry leaves. Stir-fried them until the onions got soft and caramelised. Then I added some grated ginger, garlic and one chopped tomato. Mixed everything and put a lid on the pan so that tomatoes could cook through.

After tomatoes were done, I added a mix of turmeric powder, red chilli powder, coriander powder, cumin powder, black pepper powder, garam masala and salt. You can skip garam masala. 1/2 teaspoon of each of these ingredients is enough.

This is the time to add our thin coconut milk to this masala. I mixed everything and awaited for a boil. Adjust salt according to your taste. Lastly, I added the okra and thick coconut milk. Mixed it well and cooked the curry for for another minute. You don't have to cook it any further as you don't want your okra to get soggy. I served it in a bowl and garnished it with fried onions and fresh coriander. It's best served with steamed rice, dosa, chapati or any kind of toasted bread.

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