Vendakkai Fry

Name: Vendakkai Fry
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g okra (washed well, dried completely, tops trimmed and cut into 1 inch pieces); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 8 pcs curry leaves; 1 pcs onion (medium, thinly sliced); 2 pcs green chili (slit); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp salt

RATING

4.5/5(123)

TASTE SCORE

7/10

Tender okra cooked with simple South Indian spices until lightly crisp at the edges. This homestyle vendakkai fry is quick, flavorful, and pairs beautifully with rice, rasam, or a mild dal.

PREP

15m

COOK

18m

SERVES

1 KATORI

123 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Prepare the vendakkai.
1.Wash the okra well under running water.
2.Dry it completely with a clean cloth so it does not turn slimy.
3.Trim the tops and cut into 1 inch pieces.
4.Slice the onion thinly and slit the green chili.
TIPMoisture makes okra sticky, so dry it very well before cutting.
temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until light golden.
4.Add curry leaves and let them crackle for a few seconds.
saute · ~4 min
Cook the onion and chili.
Add the sliced onion and green chili. Sauté for 3 to 4 minutes until the onion softens and turns lightly golden.
saute · ~2 min
Add the vendakkai and spices.
1.Add the cut okra to the pan and mix gently.
2.Sprinkle in turmeric powder, red chili powder, coriander powder, and salt.
3.Mix well so the okra is coated evenly with the spices.
saute · ~12 min
Fry until tender and lightly crisp.
Cook the okra uncovered over medium heat for 10 to 12 minutes, stirring every 2 minutes, until the sliminess disappears and the edges turn lightly crisp.
TIPDo not cover the pan, or the steam will make the okra soft and sticky.
serve
Serve the vendakkai fry hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the okra fully before chopping; even a little moisture makes vendakkai sticky in the pan.
2
Use a wide pan so the okra sits in a shallow layer and fries instead of steaming.
3
Keep the pan uncovered throughout cooking to help the sliminess evaporate quickly.
4
Stir gently every couple of minutes; too much stirring can break the okra and make it mushy.
5
Wait for the urad dal to turn light golden in the tempering for a nutty crunch in the final dish.
6
If the onions brown too fast, lower the heat before adding okra so the spices do not scorch.
7
Leftovers reheat best in a skillet, not the microwave, to bring back the lightly crisp edges.