Ingredients
- 250 grams Vendakka (Okra)
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 2 (broken) Dry red chilies
- 1 sprig Curry leaves
- 8, thinly sliced Shallots (small onions)
- ½ teaspoon Turmeric powder
- ½ teaspoon (adjust as per taste) Red chili powder
- Salt – to taste
Directions
Vendakka Mezhukkupuratti is a classic Kerala-style stir-fry made from fresh okra, known locally as vendakka. This dish is cherished for its simplicity, vibrant flavors, and healthy ingredients. The okra is carefully chopped and sautéed in fragrant coconut oil with mustard seeds, dry red chilies, curry leaves, and shallots. A touch of turmeric and red chili powder adds color and a mild spicy warmth, perfectly balancing the natural sweetness and slight crunch of the okra.
In Kerala households, Vendakka Mezhukkupuratti is more than just a daily side dish — it holds a special place during festive celebrations and traditional feasts. It is commonly included in the Onam Sadya, the grand vegetarian banquet served during the Onam festival, which celebrates the harvest and the rich cultural heritage of Kerala. The dish’s light texture and earthy flavors complement the diverse array of dishes on the Sadya banana leaf, offering a refreshing contrast to heavier items.
Similarly, Vendakka Mezhukkupuratti is a staple during Vishu Sadya, marking the Kerala New Year. It symbolizes the simplicity and purity of Kerala’s culinary traditions, served alongside other special dishes to bring prosperity and happiness in the new year. Apart from these, it is often prepared during other family gatherings and religious festivals, adding a nutritious and flavorful element to the meal.
This humble yet delicious dish exemplifies Kerala’s love for fresh vegetables, minimal spices, and coconut oil-based cooking, embodying both health and heritage. Vendakka Mezhukkupuratti is a must-have in any Kerala-style meal, whether a daily lunch or a festive feast, appreciated for its perfect balance of texture, taste, and tradition.
Here’s an approximate nutrition breakdown per serving (for about 3-4 servings):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 90–110 kcal |
| Carbohydrates | 8–10 g |
| Protein | 2–3 g |
| Fat | 6–8 g |
| Fiber | 3–4 g |
| Sugar | 2 g |
| Sodium | ~200 mg |
Disclaimer: Nutritional values are approximate and may vary based on ingredient brands and preparation methods. Please consult a nutritionist for specific dietary advice.
Steps
1 Done | Wash and dry the okraWash the vendakka well and wipe them completely dry with a kitchen towel or let them air dry. Cut off the tops and tails and chop into 1-inch pieces. |
2 Done | Heat oilIn a pan, heat coconut oil on medium flame. |
3 Done | Add mustard seedsWhen the oil is hot, add mustard seeds and let them splutter. |
4 Done | Add dry red chilies and curry leavesAdd broken dry red chilies and curry leaves. Sauté for a few seconds. |
5 Done | Add shallotsAdd the sliced shallots and sauté until they turn translucent and slightly golden. |
6 Done | Add okraAdd the chopped vendakka. Mix well. |
7 Done | SpicesAdd turmeric powder, red chili powder, and salt. Mix everything well. |
8 Done | CookKeep the flame medium-low and cook the okra uncovered, stirring occasionally. Cook until the vendakka is tender and slightly crisp (around 10-12 minutes). Avoid overcooking, or it will become mushy. |
9 Done | FinishOnce done, switch off the flame and give a final mix. |
10 Done | Serve hotas a side dish with rice and sambar or any Kerala-style meal. |
