Department of Cultural Affairs, Government of Kerala

Kerala Culture

Vendakka Mappas

Lady’s finger cut in 1 inch size – 2 cups
Onion cut lengthwise – 1 cup
Tomato cut lengthwise – 1 cup
Turmeric powder – ¼ tsp
Chili powder – ½ tsp
Coriander powder – 2 tsp
Pepper powder – ¼ tsp
Garam masala powder – ½ tsp
Green chili cut into half – 2 tsp
Ginger cut long – 2 tsp
Garlic cut long – 1 tsp
Thin coconut milk – 1 ½ cup
Thick coconut milk – 1 cup
Oil – as required
Salt – as required
Mustard seeds – 1 tsp
Dried red chilies – 4 nos
Shallots cut in round – 2 tsp
Curry leaves – as required
Method of Preparation:
Marinate Lady’s finger in salt and fry it. Remove it from the oil. Add ginger, garlic, onion, green chilies and tomato to this oil. Sauté well. Add dry powders (turmeric, chili, coriander, pepper, garam masala) to it and sauté till the raw smell goes off. Add thin coconut milk to it. Add required amount of salt and cook it with the lid closed. Let the gravy thicken. Now add fried lady’s finger pieces to it. Add thick coconut milk and cook for a minute. In a pan add oil and splutter mustard seeds. Add dried red chilies, curry leaves and shallots. Add this to the mappas.


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