Today's special recipe: Vendakka curry

Today's special recipe: Lady finger curry

This ladies' finger or vendakka curry is rich, spicy and flavoursome. It goes amazingly well with rice, appam, roti and chapathi as well. Try this pretty simple recipe of ladies' finger curry.


½ kg ladies' finger

½ tsp mustard seeds

¼ tsp urad dal

1 dried chilli

2 onions (medium sized)

1 tomato (small)

1 green chilli

¼ tsp turmeric powder

1 tsp chilli powder

3 tbsp yogurt

½ coconut

12 cashews

2 bunches curry leaves

Coconut oil as required

Salt as required

Hot water as required


Wash the ladies' finger and cut it in round pieces

Fry these lady finger pieces in hot oil and keep it aside

Grind the cashews along with grated coconut and some hot water into silky smooth paste

Heat 3 table spoons coconut oil in a pan and splutter the mustard seeds

Into it add the urad dal and dried chilli

Add the chopped onions and sauté

Now add tomato and green chillies and sauté well

Add turmeric powder and chilli powder and roast until the raw smell is gone

Into it add the previously ground cashew-coconut paste

When this mixture begins to bubble up, add the yogurt and fried ladies' finger

Mix well

Allow the curry to boil for a while before sprinkling some fresh coconut oil over it

Garnish with curry leaves.


Lady finger could be added without frying too. However, it should be cooked for at least 10 minutes after adding in the gravy.