Vendakkai Podi Curry (Okra Fry) Recipe
This delightful South Indian dish, Vendakkai Podi Curry, is a simple yet flavorful recipe that combines the goodness of okra (vendakkai) with aromatic spices and fresh coconut. Often served as a side dish with steamed rice and rasam, this dish is a favorite in many households, offering a delightful crunch from the okra and a savory taste from the spices. Ideal for a quick and easy lunch or dinner, this vegetarian dish brings together the vibrant flavors of the South in a few easy steps.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gingelly oil (Sesame oil) | 1 tablespoon |
| Mustard seeds | 1/2 teaspoon |
| Curry leaves | 1 sprig |
| Bhindi/Okra/Vendaikkai | 500 grams, chopped small |
| Idli Dosa Podi (Milagai Powder) | 1 tablespoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Sambar Powder | 1 teaspoon |
| Salt | To taste |
| Fresh coconut (grated) | 1/4 cup |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Instructions:
-
Prepare the ingredients: Begin by preparing all your ingredients and keeping them ready. This will help streamline the cooking process.
-
Heat the oil: Heat 1 tablespoon of gingelly oil in a preheated pan. Once the oil is hot, add 1/2 teaspoon of mustard seeds and allow them to crackle. This step helps release the flavors of the mustard seeds.
-
Add curry leaves and sauté: Add a sprig of curry leaves and a pinch of asafoetida (hing). Sauté them for a few seconds to release their fragrance into the oil.
-
Cook the okra: Now, add the chopped okra (bhindi/vendaikkai) to the pan. Sprinkle some salt and give it a quick stir to coat the okra evenly in the oil and spices. Cover the pan with the lid slightly ajar. Allow the okra to cook on medium heat until it becomes tender and cooked through. Stir intermittently to ensure the okra cooks evenly and doesn’t burn.
-
Add spices: Once the okra is about 3/4th cooked, it’s time to add the spices. Stir in 1 teaspoon of sambar powder, 1/4 teaspoon of turmeric powder, and 1 tablespoon of idli dosa podi (milagai powder). Mix everything thoroughly to coat the okra in the spices. Cover the pan again and let it cook for an additional 2-3 minutes.
-
Finish with fresh coconut: Finally, stir in 1/4 cup of freshly grated coconut for added flavor and texture. Check the seasoning and add more salt if necessary.
-
Serve: Once everything is well-mixed and the curry is cooked to perfection, turn off the heat. Transfer the Vendakkai Podi Curry to a serving bowl.
Serve this delicious curry alongside steaming hot Jeera Rasam and Steamed Rice for a satisfying and wholesome meal. It’s perfect for a busy weeknight or a comforting lunch.
Serving Suggestions:
- Pair with Jeera Rasam and Steamed Rice for a fulfilling meal.
- Goes well with Chapatis or Phulka for a light yet tasty dinner.
- You can also serve it as a side with Curd Rice for a traditional South Indian meal.
Notes:
- If you prefer a more crispy texture, you can increase the cooking time slightly to allow the okra to crisp up.
- For added flavor, consider adding a squeeze of lime or a sprinkle of coriander leaves just before serving.
Enjoy this easy-to-make, nutrient-packed Vendakkai Podi Curry that celebrates the traditional flavors of South India in every bite!
