Vendakkai Varuval Recipe – Tamil Nadu Style Okra Stir Fry
Description:
Vendakkai Varuval is a traditional Tamil Nadu-style dish that offers a delightful twist on the usual okra stir fry. This beloved side dish, typically made with onions and tomatoes in a simple poriyal style, is reimagined here with a crunchy, crispy texture. The okra, or “ladies finger,” is coated in a vibrant mix of spices and gram flour, then shallow-fried to perfection, creating a dish that is both flavorful and irresistibly crispy. This recipe is perfect for anyone looking to add a little spice and crunch to their meal.
Cuisine: Tamil Nadu
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 500 grams, cut into 1-inch pieces |
| 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 |
| Oil | For shallow frying |
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4-5
Instructions
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Prep the Okra: Begin by thoroughly washing the okra (ladies finger) and patting it dry with a clean towel. Cut the okra into 1-inch pieces and place them in a large mixing bowl.
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Season the Okra: Add the gram flour (besan), red chili powder, turmeric powder, coriander powder, garam masala powder, and amchur (dry mango powder) to the okra. Season generously with salt.
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Mix and Coat: Gently toss the okra with the spices, making sure that each piece is evenly coated. If needed, sprinkle a tiny amount of water to help the masala coat the okra better. Be careful not to add too much water; just enough to help bind the spices and besan to the pieces.
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Heat the Oil: Heat a flat skillet or shallow frying pan over medium heat and add enough oil to coat the base of the pan. The oil should be hot enough for shallow frying, but not smoking.
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Fry the Okra: Once the oil is hot, carefully add the spiced okra pieces into the pan. Fry them in batches, ensuring that the pieces aren’t overcrowded in the pan. Fry the okra for 8-10 minutes per batch, turning them occasionally, until they are golden brown and crispy on all sides.
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Drain Excess Oil: Once fried, use a slotted spoon to remove the okra from the pan and transfer it to a plate lined with paper napkins to absorb any excess oil.
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Serve: Serve the Vendakkai Varuval hot as a side dish with a comforting serving of Tirunelveli Style Mor Kuzhambu, Steamed Rice, and Pisarna Manga (fermented mango) for a traditional South Indian meal.
Tips for Perfect Vendakkai Varuval:
- Dry the Okra: Ensure the okra is completely dry before cooking. Moisture can cause the okra to become slimy while frying, so drying them thoroughly will help achieve the perfect crispy texture.
- Spice Adjustments: Feel free to adjust the level of spice in this recipe by increasing or reducing the amount of red chili powder to suit your preference.
- Frying Tips: Frying the okra in batches helps avoid overcrowding in the pan, allowing the pieces to crisp up evenly.
Nutritional Information (Per Serving, Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 3.5 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 6 g |
| Sugars | 3 g |
| Fat | 6 g |
| Sodium | 320 mg |
Conclusion
Vendakkai Varuval is a flavor-packed, crispy side dish that pairs beautifully with a variety of South Indian meals. The subtle heat from the spices combined with the crunch of the shallow-fried okra makes this a delightful addition to any meal. Whether you are a fan of vegetarian dishes or just looking to explore Tamil Nadu’s rich culinary traditions, this recipe is sure to become a favorite at your dinner table.
For a well-rounded meal, serve it alongside some comforting Mor Kuzhambu and a serving of Steamed Rice for a truly authentic experience. Enjoy this crunchy delight with friends and family, and don’t forget to savor each bite!
