VENDAKKAI THOKKU

Vendakkai thokku is a flavorful South Indian condiment made primarily from okra (ladies finger), known as vendakkai in Tamil. It’s a thick, spicy and slightly-tangy preparation that sits somewhere between a pickle and a curry. It’s a great way to enjoy okra without the sliminess.

Vendakkai thokku has a thick and semi-dry consistency, with the okra cooked down until soft and not mushy. It has a bold mix of spicy, tangy and savoury taste, and is typically served as a side dish with dosa, chapathi, hot steamed rice or any variety rice.

ABOUT THE RECIPE:

This recipe has a thick, semi-dry consistency, and shouldn’t have any sliminess to it. To remove the sliminess, the okra’s are finely chopped and sauteed in oil along with salt. The okra loses its sliminess and turns soft. The sauteed okra is then used for making vendakkai thokku.

I’ve used curd in this recipe for the tanginess. Tamarind paste or tamarind puree can also be substituted with curd.

INGREDIENTS FOR VENDAKKAI THOKKU:

• OKRA (FINELY CHOPPED) – 500 GMS
• ONIONS (MEDIUM SIZE/FINELY CHOPPED) – 3 NOS.
• TOMATO (MEDIUM SIZE/FINELY CHOPPED) – 1 NO.
• CHILLY POWDER – 2 TBSP
• CURD/YOGURT – 1/4 CUP
• SALT – AS REQUIRED
• OIL – 1/4 CUP (4 TBSP)

HOW TO MAKE VENDAKKAI THOKKU:

• Heat a kadai, and add 2 tbsp of oil to it.

• Once the oil is heated, add the finely chopped okra to it.

• Also, add salt to it, and mix it well. Add salt only for the okra. The remaining salt can be added, while sautéing the onions.

• Saute it continuously for about 5 to 6 minutes on medium-high flame.

• The okra starts to ooze out the sliminess, which eventually dries out.

• Once the sliminess from the okra dries out completely, transfer the okra to a clean and dry bowl.

• In the same kadai, add 2 tbsp of oil.

• Once the oil is heated, add the finely chopped onions to it.

• Add the remaining salt, and saute them until they turn translucent.

• Once they turn translucent, turn the flame to medium-low.

*The brown color of the onions is due to the brown residues from frying the okra.

• Add 2 tbsp of chilly powder to it and mix it well.

• Also, add the finely chopped tomatoes to it.

• Mix it well and let it cook on medium-low flame for about 2 minutes, or until the tomatoes turn slightly mushy.

• After 2 minutes, add the sauteed okra to it.

• Mix it well, and add 1/4 cup of curd/yogurt to it.

• Mix it really well, cover it, and let it cook on medium-low flame for 15 to 20 minutes.

• After about 15-20 minutes, open the lid. It will be thick and the color would’ve darkened. At this stage turn off the flame.

YUMMY AND DELICIOUS VENDAKKAI THOKKU IS READY.

SERVE IT WITH DOSA, CHAPATHI OR RICE.

I HAD VENDAKKAI THOKKU WITH HOT STEAMED RICE, MILAGAI KILLI POTTA SAMBAR AND MARAVALLI KILANGU CHIPS.

VARIATIONS:

• Spiciness can be adjusted according to our preference.
• Tamarind paste or tamarind puree can be substituted with curd/yogurt.

PRO TIPS:

• Finely chop the okra for better taste and flavour.
• Saute the okra until it loses its sliminess. It should be soft and dry.
• Do not saute the onions until it turns brown. Slightly crunchy onions tastes best for this recipe.
• Cooking it on medium-low flame for about 15-20 minutes maximizes the flavour.

VENDAKKAI THOKKU

Recipe by foodpassion1513Course: MAIN COURSECuisine: SOUTH INDIAN

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

150

kcal

Vendakkai thokku is a flavorful South Indian condiment made primarily from okra (ladies finger), known as vendakkai in Tamil. It’s a thick, spicy and slightly-tangy preparation that sits somewhere between a pickle and a curry. It’s a great way to enjoy okra without the sliminess.
Vendakkai thokku has a thick and semi-dry consistency, with the okra cooked down until soft and not mushy. It has a bold mix of spicy, tangy and savoury taste, and is typically served as a side dish with dosa, chapathi, hot steamed rice or any variety rice.

Ingredients

• OKRA (FINELY CHOPPED) – 500 GMS

• ONIONS (MEDIUM SIZE/FINELY CHOPPED) – 3 NOS.

• TOMATO (MEDIUM SIZE/FINELY CHOPPED) – 1 NO.

• CHILLY POWDER – 2 TBSP

• CURD/YOGURT – 1/4 CUP

• SALT – AS REQUIRED

• OIL – 1/4 CUP (4 TBSP)

Directions

• Heat a kadai, and add 2 tbsp of oil to it.
• Once the oil is heated, add the finely chopped okra to it.
• Also, add salt to it, and mix it well. Add salt only for the okra. The remaining salt can be added, while sautéing the onions.
• Saute it continuously for about 5 to 6 minutes on medium-high flame.
• The okra starts to ooze out the sliminess, which eventually dries out.
• Once the sliminess from the okra dries out completely, transfer the okra to a clean and dry bowl.
• In the same kadai, add 2 tbsp of oil.
• Once the oil is heated, add the finely chopped onions to it.
• Add the remaining salt, and saute them until they turn translucent.
• Once they turn translucent, turn the flame to medium-low.
• Add 2 tbsp of chilly powder to it and mix it well.
• Also, add the finely chopped tomatoes to it.
• Mix it well and let it cook on medium-low flame for about 2 minutes, or until the tomatoes turn slightly mushy.
• After 2 minutes, add the sauteed okra to it.
• Mix it well, and add 1/4 cup of curd/yogurt to it.
• Mix it really well, cover it, and let it cook on medium-low flame for 15 to 20 minutes.
• After about 15-20 minutes, open the lid. It will be thick and the color would’ve darkened. At this stage turn off the flame.
• YUMMY AND DELICIOUS VENDAKKAI THOKKU IS READY.

Notes

• VARIATIONS:
  Spiciness can be adjusted according to our preference.
  Tamarind paste or tamarind puree can be substituted with curd/yogurt.
  
• PRO TIPS:
  Finely chop the okra for better taste and flavour.
  Saute the okra until it loses its sliminess. It should be soft and dry.
  Do not saute the onions until it turns brown. Slightly crunchy onions tastes best for this recipe.
  Cooking it on medium-low flame for about 15-20 minutes maximizes the flavour.