Priya and Subha Ravindhran recently released My Mom's Tamil Taste, a South Indian Vegetarian Cuisine cookbook of their grandmother, Suguna's recipes.
Momma Suguna's Okra Curry
Why it's on our list
When Priya and Subha were on the show celebrating their mother Padmina AKA, Momma Amma, we learned that she played a huge role in creating the family's cookbook, Tamil Taste: South Indian Vegetarian Cuisine. The cookbook is a collection of the sisters paternal grandmother's South Indian recipes. This labor of love was a family affair where everyone pitched in their talents to preserve these precious recipes. Momma Amma and her husband, Ravi spent a year cooking every recipe and photographing them. Priya and Subha jumped into help with everything from translating measurements and marketing.
The result is a beautiful treasure that not only showcases the rich flavors and vibrant traditions of their Indian heritage but also strengthens their family ties. Each recipe is a delicious reminder of the love and joy shared around the dinner table, making it a cherished keepsake for generations to enjoy.
Vendaikkaai Paal Curry, or Okra Curry, is a beloved dish that holds a special place in the family's heart. This flavorful curry features tender okra simmered in a rich coconut milk base, infused with aromatic spices. The combination of vibrant green okra and the luscious, slightly sweet coconut sauce creates a delightful harmony of textures and flavors. Often served with steaming rice.
Ingredients
1 pound of okra
1 large onion
1 large tomato
8 green chilies (the sisters suggested jalapenos, if you don't love the heat, do less)
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp turmeric powder
1/2 cup thick coconut milk
Kadipattha (curry leaves), a few leaves
5 tbsp vegetable oil
salt as needed
Directions
Cut the okra into approximately 1 inch piece. Cut the onion and tomato into tiny pieces. Cut green chilies info half.
In a saucepan over a hot stove, using 3 tablespoons of vegetable oil, saute okra very well and keep it ready.
In a vessel over a hot stove, using the remaining vegetable oil, pop the mustard seeds and add cumin seeds, turmeric, cut onions, tomatoes and green chilies and saute them very well. Add okra to the mix and cook further.
Add the coconut milk and salt and cook for another minute.
Now the Vedaikkai Pall Curry is ready. It is an ideal side dish for chappathi and poori.
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