Vendakka Ulli Theeyal By Kunal Kapur

Vendakka Ulli Theeyal

Chef Kunal Kapur shares the recipe for an authentic curry from Kerala called Vendakka Ulli Theeyal. This tangy curry made with roasted coconut and okra (bhindi) is fragrant and flavourful.
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Serves

1-2

Cooking Time

30-35 Min

Meal Type

curry

Preparation Time

8-10 Min

Difficulty

Medium

Rate This Recipe7

INGREDIENTS

  • 2 tsp coconut oil
  • 5 red chillies
  • 1 tsp coriander seeds
  • 1 tsp fenugreek seeds
  • 1/2 tsp black pepper
  • 1/2 tsp cumin seeds
  • 1/2 cup grated coconut
  • curry leaves
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • asafoetida
  • 1 cup madras onions
  • 100 gm lady's finger
  • turmeric powder
  • 2 tbsp tamarind paste
  • salt as per taste
  • 1/2 cup water
  • 2 tbsp theeyal paste
  • 1 tsp jaggery

PREPARATION

  1. 1

    In a heated pan, add coconut oil, red chillies, coriander seeds, fenugreek seeds, black pepper, cumin seeds and mix it.
  2. 2

    Add grated coconut and fry it until it turns brown. Add curry leaves and mix it well. Add the mixture in a blender. Add water and prepare a paste.
  3. 3

    In the same heated pan, add oil, red chillies, fenugreek seeds, mustard seeds, asafoetida and mix it well. Add curry leaves, madras onions and fry it.
  4. 4

    Add lady's finger, a pinch of turmeric powder, tamarind paste and mix it well. Add salt as per taste, water and mix. Add theeyal paste and mix it well.
  5. 5

    Add water, jaggery and mix it well. Serve the curry hot.
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