Vendakkai Varuval (Tamil Nadu Style Okra Stir Fry) Recipe
Vendakkai Varuval is a quintessential dish from Tamil Nadu, offering a delightful balance of spices and textures. Known for its crispy and flavorful okra, this dish pairs wonderfully with a variety of Indian sides. It’s a perfect vegetarian side dish that can complement rice, curry, or even roti. The okra is coated in a mixture of gram flour (besan) and aromatic spices, then shallow fried to golden perfection.
This Vendakkai Varuval recipe is quick and easy to prepare, with minimal ingredients, yet packs a punch in flavor. Whether youโre a seasoned cook or just getting into Indian cuisine, this recipe is a great introduction to the vibrant flavors of Tamil Nadu.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra), cut into one-inch pieces | 500 grams |
| Gram Flour (Besan) | 3 tablespoons |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | For frying |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Tamil Nadu
Course: Side Dish
Diet: Vegetarian
Instructions:
-
Prepare the Okra: Start by washing and drying the bhindi (okra) thoroughly. Cut them into one-inch pieces and place them in a large mixing bowl.
-
Season the Okra: To the bowl with the chopped okra, add all the dry masalasโred chili powder, turmeric powder, coriander powder, garam masala powder, and amchur powder. Also, add the gram flour (besan) and a pinch of salt. Mix everything thoroughly to coat the okra pieces evenly with the spices and flour. Add a little water (about a tablespoon) to help bind the ingredients together and ensure a smooth coating.
-
Fry the Okra: Heat sunflower oil in a wide skillet or frying pan over medium-high heat. Once the oil is hot, carefully add the spiced okra pieces in batches, ensuring they are not overcrowded. Fry them until they are crispy and golden brown, turning occasionally to ensure even frying.
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Drain the Oil: Once the okra pieces are cooked, use a slotted spoon to remove them from the oil and place them on a paper napkin to drain any excess oil.
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Serve: Serve the crispy Vendakkai Varuval hot. It pairs wonderfully with Tirunelveli Style Mor Kuzhambu, Steamed Rice, and a side of Pisarna Manga for a truly authentic and flavorful Tamil meal.
Tips for the Perfect Vendakkai Varuval:
- Choose Fresh Okra: The key to getting crispy okra is using fresh, tender bhindi. Older or overly ripe okra tends to become slimy when cooked, which can affect the texture.
- Dry the Okra Well: After washing, make sure to dry the okra thoroughly before chopping. Any moisture can make it difficult for the besan (gram flour) to coat the okra properly.
- Adjust Spices to Taste: The beauty of this dish lies in the spices. If you like it spicier, feel free to add more red chili powder. For a milder version, reduce the amount of chili powder.
- Shallow Fry for Crispiness: While deep-frying the okra works, shallow frying with less oil results in a healthier dish while still keeping the okra crispy and flavorful.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 3.5 g |
| Carbohydrates | 18 g |
| Fiber | 4 g |
| Fat | 10 g |
| Sodium | 300 mg |
| Sugar | 3 g |
Vendakkai Varuval is a delightful dish that brings the essence of Tamil Nadu cuisine into your kitchen. With its crisp texture and vibrant flavor profile, it’s sure to be a hit at your next meal! Whether you’re preparing a family dinner or serving it at a festive gathering, this dish will add a special touch to any occasion.
