Hey Folks,
Vendakka Mappas is a traditional South Indian dish that is a creamy gravy of okra, tomato, and coconut milk. Let's try out The Perfect Cook Book recipe for Vendakka Mappas.
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| Vendakka Mappas - The Perfect Cook Book |
INGREDIENTS:
- Lady's finger/Okra/Bhindi (Vendakka) - 1 cup
- Tomato - 1
- Onion - 1/2 cup
- Shallots - 1 tbsp
- Ginger - 1/2 tsp
- Garlic - 1/2 tsp
- Green Chilli - 1
- Dried Red Chilli - 2
- Turmeric Powder - 1/4 tsp
- Kashmiri Chilli Powder - 1/2 tsp
- Coriander Powder - 1 tsp
- Garam Masala - 1/2 tsp
- Salt - to taste
- Mustard Seeds - 1/2 tsp
- Curry Leaves
- Oil - 2 tbsp
- Coconut Milk (First extract) - 1/2 cup
- Coconut Milk (Second extract) - 1 cup
PREPARATION:
Heat a Kadai and add 1 tbsp of oil. Add chopped ginger, garlic, and green chilli. Now add onion and curry leaves and saute well until the onion turns golden brown. Now add masala powders, turmeric powder, coriander powder, kashmiri chilli, and garam masala. Saute until the raw smell of the powders goes off. Add chopped tomato and salt. Let tomato cook well.
Now add Vendakka, sliced in medium length to it, and mix the masala well onto it. Now, pour the second extract of coconut milk into it and boil on a high flame. Once it starts to boil, simmer the heat and cook for 10 minutes with the lid closed. Open and check if vendakka is cooked well. Now add the first extract of coconut milk and heat for a minute. Turn off the flame and check for salt at this stage.
The last and the main stage is tempering the mappas. For that, to a cheenachatty add 1/2 tbsp of oil. Add mustard seeds and wait until all of them pop off. Add sliced shallots, dried chilli, and curry leaves to it. Fry until shallots turn golden brown. Pour this on top of the mappas. Close for 5 minutes to infuse the flavor of tempering into the mappas. And it's ready to be served.
Enjoy the Vendakka Mappas from The Perfect Cook Book with some hot matta rice and pickle.
See you all in my next cooking blog!
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