Vendakka Mezhukkupuratti is also known as Ladies finger stir fry. This is a delicious and easy Kerala style side dish made with okra, coconut oil and simple spices. This is a traditional South Indian stir fry recipe made with okra, mustard seeds,urad dal, curry leaves, onion , turmeric and red chilli powder. The addition of freshly grated coconut added at the end gives the authentic Kerala touch and delicious texture.
This dish is popular in many Kerala Sadya Menu and Tamil households. This recipe pairs beautifully with steamed rice and sambar, rasam or moru curry. This South Indian Vegetarian recipe is healthy, flavourful and gives a comfort feeling.
Vendakka Mezhukkupuratti Recipe
Vendakka Mezhukkupuratti Recipe - Ladies Finger Stir Fry Recipe with step wise pictures. Delicious ladies finger curry which taste so tasty and is very easy to make as well. This taste amazing so good with rice or roti as well.
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About Vendakka Mezhukkupuratti
This Vendakka Mezhukkupuratti is a perfect dish for fasting and sattvic meals because it doesn't have onion or garlic. It doesn't have any heavy spices so it is gentle on our stomach. This Kerala style bhindi recipe is a go to recipe for people who loves and prefer minimalist cooking.
The dry texture of the Vendakka Mezhukkupuratti is a great option to pack in travel mela or lunch boxes, as it stays fresh longer without becoming soggy. Additionally this recipe is a smart way to include fibre in your weekly diet without overpowering it with too many spices.
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Why this recipe work?
- This recipe uses basic South Indian spices that enhances okraa's natural taste without overpowering it
- This dish works well with steamed rice, curd rice or even chapathi. This is also perfect for fasting diets.
- Because of the simple spices this dish feels light on our stomach which is suitable for both kids and elders.
Why I love this recipe - If I am looking for easy kids lunch box recipe, then this dish has flavour and perfect texture. The slight crisp of okra with soft coconut creates a balanced texture. This recipe is easily customizable. We can add crushed pepper, roasted garlic or even shallots for a twist.
Ingredients
Coconut oil: It adds authentic Kerala flavour and aroma to the dish.
Mustard seeds: This is used for tempering. It gives traditional south Indian touch.
Urad dal: It adds a crunch and depth to the tempering. This balances the soft texture of the dish.
Curry leaves: This infuses strong flavour to the dish.
Onion: It provides sweetness and base to the recipe.
Ladies finger: This is the star vegetable. It is rich in fiber and soaks up flavours beautifully when cooked right.
Chilli Powder: It gives heat and vibrant red tint to the dish. This balances the sweetness of coconut and onion.
Coconut: It adds richness, natural sweetness and soft texture to the Vendakka Mezhukkupuratti. You can use grated coconut or even chopped coconut.
Vendakkai Mezhukkupuratti (Step by Step Pictures)
1) Heat coconut oil in a wide pan.
2)Add in mustard, urad dal and curry leaves.
3)Add in chopped onions. Saute for few minutes.
4)You can even add crushed garlic along with onions.
5)Add in chopped ladies finger.
6)Sprinkle little salt and stir fry.
7)Now let the ladies finger cook.
8)Cook until ladies finger gets golden in colour.
9)Add in spice powders and mix well.
10)Add in grated coconut, or you can use finely chopped coconut too.
11)Toss well for couple of minutes on high heat.
12)Serve.
Hacks
Reduce Slimy Texture - Clean the ladies finger and dry it completely before chopping to reduce sliminess while cooking. Add salt only after the okra is half cooked to control moisture and sliminess. Avoid covering the pan for too long as it cause the okra to release water and become sticky.
Roasting - Use wide pan or kadai to spread the okra evenly for better roasting and texture. Maintain medium heat to ensure even cooking without burning the spices or okra.
Expert tips
- Use tender, small sized okra for best texture and faster cooking.
- Avoid stirring frequently, too much tossing can break the okra and make it mushy.
- If the dish turns too dry at the end, add small amount of coconut oil along with grated coconut to bring back moisture and shine.
- Always taste and adjust salt at the end. Okra can absorb more salt while cooking.
- For an added touch, dry roast the grated coconut lightly before mixing in.
Variations
Carrot Mezhukkupurati: This is a Kerala style dry stir fry made with thinly sliced carrots sauteed in coconut oil with mustard seeds, curry leaves and mild spices. This dish is perfect side dish for rice.
Vendakkai thoran: A classic South Indian dish made with chopped ladies finger, coconut, green chillies and cumin. It's lightly spiced, cooked without much oil and finished with grated coconut for a fresh, comforting flavour.
Aloo Bhindi recipe: It is a North Indian style stir fry combining potatoes and okra with basic spices like turmeric, cumin and coriander powder. It's a dry sabzi that pairs well with roti, rice and dal.
Kukuri Bhindi recipe: A crispy snacks or side dish where thinly sliced okra is coated with gram flour and spices, then deep fried until crunchy. It's spicy, crispy and great as an accompaniment to rice or as a tea time snack.
Vendakkai pachadi: This is a Kerala style yogurt based curry made with sauteed okra, coconut paste and curd often served in Onam Sadyas. It's tangy, mildly spiced and cooling, making it a perfect balance to spicy main dishes.
FAQ
Q: Can I make Vendakka Mezhukkupuratti without coconut?
Yes, you can skip coconut if you prefer a plainer version.
Q: How do I reduce sliminess I okra while cooking?
Make sure to dry okra completely before chopping. Add salt only after its half cooked.
Q: Can I use other oils instead of coconut oil?
Yes you can, but coconut oil gives the dish it's authentic Kerala flavour.
Q: What can I serve with Vendakka Mezhukkupuratti?
It pairs well with steamed rice, sambar, rasam or curd rice.
Q: How long can I store this dish?
It stays fresh for upto 1-2 days in the fridge. Reheat gently before serving.
Q: Can I add garlic or shallots to this recipe?
Yes, for variation you can add garlic or shallots along with onions for extra flavour.
Q: Why is my okra turning mushy?
It could be due to excess moisture, over crowding the pan or cooking on high heat. Use medium heat and avoid covering for too long .
More Vendakka Recipes
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Vendakka Mezhukkupuratti Recipe (Ladies Finger with Coconut)
Equipment
Ingredients
For Tempering
- 3 tablespoon Coconut Oil
- ½ teaspoon Mustard Seeds
- 1 teaspoon Split Urad Dal
- 2 Sprig Curry leaves
For Mezhukkipuratti
- 1 medium Onion peeled & chopped finely
- 20 no Ladies Finger chopped
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chilli powder
- ½ cup Coconut grated or chopped
- Salt to taste
Instructions
- Pre-prep: Clean the ladies finger and dry it completely using kitchen towel. Peel and finely chop the onion. Grate the fresh coconut and keep it ready. Keep the spices and tempering ingredients ready.
- Making: Heat coconut oil in a wide pan. Add mustard seeds and let them splutter. Add urad dal and curry leaves. Now Add in chopped onions and saute until soft and slightly golden. Add chopped ladies finger and mix well with the tempered ingredients. Cover the pan and cook for 2-3 mins on low flame.
- Adding Coconut : Remove the lid, stir gently and let the okra cook overcooked until tender and dry. Add turmeric powder, chilli powder and salt. Finally add grated coconut and stir gently to combine. Cook for another 1-2 mins and switch off the flame. Serve hot.
Video
Nutrition
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Uma
Hi aarthi, we(keralites) never add coconut in mezhukupurattis. When coconut is added its called thoran. Not mezhukupuratti
Praveen K
Thank you for the recipe.
With the coconut the taste went up one level .. 🙂