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Vendakka Paalu

Rated as 4.61 out of 5 Stars
16

"This is okra in coconut milk curry. Very simple to make and great with rice and naan for a complete meal. A spicy and very creamy vegan curry that will even please non-vegans. If you like more spice, use more peppers or other spices to your liking."
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Ingredients

35 m servings 456
Original recipe yields 2 servings

Directions

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  1. Heat the oil in a large skillet; cook and stir the bell pepper in the hot oil until softened slightly, about 3 minutes. Stir the jalapeno peppers, ginger, garlic, and bay leaves into the bell pepper; cook until fragrant, about 2 to 3 minutes more. Season with the coriander, red pepper, turmeric, cumin seeds, cardamom, black pepper, and cinnamon; cook and stir another 2 minutes. Add the tomato slices and raisins to the mixture; continue cooking 3 more minutes. Mix the okra thoroughly into the mixture to coat with the spices.
  2. Stir the coconut milk and water together in a small bowl; pour into the mixture. Cover the skillet and cook covered until the okra is tender, 8 to 10 minutes. Add water if needed to keep moist. Season with salt. Serve warm.

Footnotes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 456 calories; 38.4 30.5 5.5 0 27 Full nutrition

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Reviews

Read all reviews 16
  1. 18 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I used only 1T oil, then I added onions and some more okra to the recipe. I used ground coconut and water instead of coconut milk. This made a wonderful meal!

Most helpful critical review

Used chicken instead of okra and added brown sugar to this. Brown sugar helped the dish a lot.

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I used only 1T oil, then I added onions and some more okra to the recipe. I used ground coconut and water instead of coconut milk. This made a wonderful meal!

I love eating and cooking Indian food, and this was a nice change from the go-to chick peas and veggies. The okra gives it a great, almost sweet flavor. I used a little more jalapeno (I like thi...

Really good. I make this recipe a lot, and I've found that to keep it creamy like it is shown in one of the photos, I wait to add the coconut milk until the okra has finished cooking, and just ...

Perfection! Unique and delicious. I modify nearly every recipe, but I found this one perfect as written. YUM :)

Add more of the spices. 1/8 is too little.

I made this as written and we really like it a lot. I have made the recipe twice as we have fresh okra and tomatoes (I may add a bit more okra and tomatoes) from our garden and we both think it ...

These two definite non-vegans inhaled this! Creamy, crunchy, spicy, sweet, this had it all. This is a Meatless Monday keeper for any day of the week.

I doubled the spices since I used a whole can of coconut milk (which is about a cup and a half) and a can of drained diced tomatoes since our garden has stopped producing them for the year. Bul...

This was good, but I expected it to be much more flavorful with all these spices; next time I'll add more.