Kayirasa is one of our almost extinct dishes, which can be seen only in our rural houses and found only in our community / homely recipe. It is coconut-based, slightly sweetish, and pairs well with hot boiled red rice or white rice.
Like Sambar, we always use a light green or purple coloured heirloom variety of Bhindi to make Kayirasa. I have never tried Kayirasa with any other types of Bhindi. It is my childhood favourite, and I used to ask my ajji / Grandmother to prepare whenever I visited her. Her preparation tasted like heaven, and I could never replicate that taste even if I used clay pot like her. Grandmothers are ultimate, and they have a magic wand in their hand to dish out such a delicious meal.
Bendekai / Ladies finger – ½ kg
Tamarind – big gooseberry size.
Red chilli powder – ½ tsp
Fresh coconut – 1 big bowl
Urad dal – 1 tablespoon
Dried red chillies – 3 to 4
Coconut oil – 2 tsp
Mustard – 1 tsp
Red chilli – 1
Curry leaves – 1 to 2 springs
–Soak tamarind, boil with little added water, salt, jaggery, red chilli powder.
-When it starts boiling, add chopped Bhindi. Allow cooking on a low flame.
-To avoid sliminess, don’t close the lid or put a spoon to mix while boiling Bhindi.
-In the meantime, prepare the masala: heat coconut oil, fry urad dal, red chillies. Grind into smooth paste by adding coconut and water.
-Add the ground masala to cooked veggie, boil nicely by adding sufficient water to adjust the consistency.
-Do the seasoning and serve with hot rice.