Okra or Lady finger, is not just a staple veggie in South Indian cuisine, it's a summer delight for a reason. Naturally hydrating and high in fibre, okra aids digestion, which is particularly handy during hot weather when our bodies are looking for lighter, cooling foods. It's chock-full of antioxidants, vitamin C, and folate, which makes it excellent for immunity and skin health. Its thick mucilage content also calms the stomach and aids in blood sugar regulation. In Kerala, okra is plucked fresh during summer and utilised in various traditional dishes that are not only tasty but also assist in cooling the body

Also known as Vendakka in Malayalam, is a popular vegetable used in Kerala food. With its versatility and sweet taste, it is used in many traditional Kerala recipes. Try these seven most popular Kerala-style okra dishes, ranging from stir-fries to tangy curries, that are easy, healthy, and delicious. These dishes reflect the fondness of the state for coconut, spices, and homely food.

Thoran is one of the most common vegetable dishes in Kerala, and vendakka thoran is a favourite. It involves cutting okra fine and sautéing it with mustard seeds, turmeric, green chilies, shallots, curry leaves, and freshly grated coconut. The coconut adds a soft, slightly sweet flavour that counters the green chilies and spices. It's typically served as a side dish with rice and parippu (dal).

Theeyal is a darker, more intense curry prepared with roasted coconut paste, tamarind, and spices. Coconut is roasted until browned, which gives the curry its strong colour and smoky flavour. Okra is mixed in with this gravy and cooked until tender. Theeyal tastes faintly sweet and sour and is usually served with rice or dosa.

A cold side dish achieved by blending fried, shallow-crisp okra with full-fat yogurt and a mustard-mustard-coconut paste. It is seasoned with mustard seeds and curry leaves in coconut oil. Pachadi is also served as a part of Sadya, providing an invigorating respite amid spicier foods.

This dry version is made with no coconut and emphasis on strong flavours. The okra, sliced, is stir-fried along with garlic, onions, and dry red chilies until slightly crunchy. Spices cover the okra, imparting a delicious smoky taste. It is typically served with plain rice and curd or rasam.

A less popular but highly rewarding dish, pulinkari consists of vegetables cooked in a tamarind gravy. The okra is cooked with grated coconut, turmeric, and jaggery to counteract the sourness of the tamarind. This curry is thinner in consistency and is particularly favoured in the southern regions of Kerala such as Thiruvananthapuram and Kollam.

Very much associated with pachadi, kichadi also has ground mustard seeds mixed into its coconut-yogurt base, making the dish pungent in effect. Fried okra comes at the end, and the dish is seasoned using mustard seeds and curry leaves. It is part of a Sadya and is served in accordance with tradition with rice.

Moru curry is a lightly tempered buttermilk curry that is spiced. Here, okra is slow-cooked and mixed into the flavoured buttermilk along with a coconut-mustard paste. The curry is finally tempered using mustard seeds, fenugreek seeds, and curry leaves in coconut oil. It's light, tangy, and suitable for a light lunch.