Onam is the biggest and the most important festival of the state of Kerala. It is a harvest festival and is celebrated with joy and enthusiasm all over the state by people of all communities.The festival is celebrated for a period of ten days, starting from the first day Atham and continuing until the tenth and the biggest day called Thiru Onam.Read more about Onam here
I have created this post for my sweet blogger friend Parvathy who blogs at crackle and temper for her collective post on Onam. I am bringing Kerala style Okra stir fry called Vendakka Thoran for her collective.
Thoran is a vegetable coconut based Keralite dish which is commonly eaten wth steamed rice.It is a dry dish made with finely chopped vegetables mixed with grated coconut, mustard seeds, curry leaves and turmeric powder.
I tried Okra or Bhindi for making Vandakka Thoran as is my most favorite vegetable and I love it since my childhood. I love to cook it in different ways and every time I love it. Please check my other Okra recipes Bhindi Do Pyaaza and Peanut Bhindi Masala also.
Many people avoid cooking Okra because they think that it is slimy after cooking. The best way to avoid sliminess is to dry them completely after washing. You can dry it by spreading them on either on Paper towel or a Kitchen towel. Sometimes , when I am in a hurry and the Okra quantity is less , I also dry them in a Salad spinner. Once Okra is dry, then cut them into slices and then it will never be slimy.
Making Kerala style Okra stir fry is very easy. I added fresh coconut for garnishing but you can also use dry coconut if you do have the fresh one. My family loved this kind of Okra stir fry and they enjoyed it with rasam and rice.
Let’s proceed to the recipe here
- 4 cups Okra or Vandakka or Bhindi - washed and sliced.
- 1 onion finely chopped
- 2-3 cloves of garlic
- 1 green chili chopped
- 1+1/2 tbsp fresh grated coconut
- 6 tsp coconut oil ( or any cooking oil)
- 1 tsp mustard seeds
- 8-10 curry leaves
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- salt to taste
- Heat oil in a deep bottomed pan or a Kadai. Once the oil is heated, add mustard seeds and let them crackle.
- Now add chopped onions, garlic , green chilies and curry leaves .Saute them till the raw smell goes away.Now add turmeric powder,cumin powder and salt.
- Then add chopped okra and mix them well in the pan. Cover the pan with lid and cook for 15 minutes stir gently in between after every 2-3 minutes. Now add 1 tbsp coconut and mix well. cover the lid.
- Once Okra is cooked, switch off the flame and garnish with 1/2 tbsp grated coconut. Serve hot with Rasam and rice and enjoy!
- It is very important to wash and the dry the okra completely otherwise the curry would be slimy.
- Make sure you keep stirring the curry in between other wise it would burn.
- You can adjust the spices according to your taste.