Wednesday, March 8, 2017


Trying some authentic kerala recipes are always something very special. Vishu is around the corner. So i thought of sharing a special kerala dish to brighten vishu sadya. Sadhya is incomplete without a theeyal recipe. This is another popular South Indian dish which is very similar to sambar recipe. A typical kerala recipe with roasted and ground coconut paste. As theeyal is included in traditional sadya dish, it is made of different vegetables like onion, raw mango, vendakka / okra, potato etc. Some common theeyal recipes are ulli theeyal, vendakka theeyal, kaipakka theeyal and like so.    Here is my recipe for vendakka theeyal recipe. 

vendakka theeyal okra recipe for sadya onam vishu recipes

onam sadhya recipes vendakka theeyal

Similar recipes


Lady's finger / okra / vendakka - 10 to 12 nos, cut into 2 inch pieces
Dried red chilies                        - 3 or 4 nos
Fenugreek seed / uluva              - half tsp
Mustard seeds                            - quarter tsp
Green chilies                            - 1 or 2 nos, as per hotness of chilies
Onion / shallots chopped          - 4 tbsp
Kashmir chili powder                - 1 tsp
Tamarind                                    - lemon sized, soaked in water 
Sugar                                          - 1 tsp
Salt to taste

For roasting and grinding

Grated coconut                         - half a cup
Shallots                                     - 2 nos, chopped
Curry leaves                              - few
Turmeric powder                       - a pinch
Coriander powder                      - 2 tsp, levelled
Kashmir chili powder                - 1 tbsp


  • Soak lemon sized tamarind in half a cup of hot water . set aside.
  • Heat a wok with less oil and shallow fry the sliced vendakka / okra (2 inch length) for 3 minutes in a medium flame. When done, transfer it to a plate or paper towel. Set aside.
  • Now we have to make the roasted coconut paste. For that dry roast grated coconut, shallots chopped, curry leaves and turmeric powder in a pan  over a low flame until golden brown and crispy texture. Stir continuously. When done allow it to cool. (I used to prepare this  roasted coconut in bulk and keep refrigerated for months. So that i can use them instantly for any curry recipes like veg korma, chicken varutharacha curry, theeyal recipes and like so. Will post that recipe soon as many are requesting for the same.  )
  • Add this roasted coconut mixture (once cooled) to the grinder along with coriander powder, chilli powder and grind them to a smooth paste by adding required water. Set aside.
  • Now heat the same wok. Add oil and splutter mustard seeds. Then add fenugreek seed (uluva) and dried red chilies. Fry until done over medium low flame.
  • Then saute onion and green chilies until soft. Now add chili powder. Stir well and add the strained tamarind water. Let it boils.
  • When done, add the ground roasted paste along with some water. Mix very well and add salt. Let it boil for 5 minutes.
  • Now add the fried vendakka (okra) and sugar. Allow it to cook well for 10 minutes or until vendakka (okra) is well cooked in the gravy. 
  • Check for salt. The consistency will be slightly thick but once cooled it will become more thick. 
  • Serve along with rice. 
  • Delicious vendakka theeyal ready.
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