Vendakkai Podi Curry - Okra Stir Fry

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Roast Recipe
Difficulty: Medium

Ladies Finger Recipes from Bawarchi.com 

Vendakkai Podi Curry is one of those dishes which will make even Okra non-lovers fall in love with the humble, tasty vegetable. A vegetarian, South Indian dish, Vendakkai Podi Curry/Vendakkai Poriyal is made with the combination of fresh okra (lady's finger) and dal powder which is a delicious roasted mixture of chana dal, urad dal, dry red chillies, coriander seeds, roasted rolled oats and roasted quinoa, making for a delectable and yet wonderfully healthy mixture at the same time.
 

This particular spiced and roasted dal mixture gives an extra something to the okra stir fry recipe. This South Indian style ladies finger fry is very easy to prepare and takes very less time to cook if the okra is still fresh. It also brings freshness to the dish. All one needs to do is add mustard seeds, urad dal, slit green chillies, curry leaves, chopped onions and salt, and sauté the mixture before adding the chopped okra pieces and the oats-quinoa powder. 

An important note is to not add the salt until the okra is fully cooked, or the sliminess that is associated with the okra will never go and will continue to stay in the dish. This dish is best enjoyed as a vegetable during lunch or dinner time and can be paired with rice and roti both, with delicious yellow dal or sambar to go along with them. This crispy vendakkai fry is high in dietary fibre and low in calories.

Take a look at more Side-Dish Recipes. You may also want to try Healthy Sookha Matar Paneer, Best Chana Bataka(Whole Gram with Potatoes), Easy Matki Usal(Sprouted Matki or moth with spices)

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4

Ingredients

How to Make Vendakkai Podi Curry - Okra Stir Fry

  • Dry roast the channa dal, urad dal, dry red chillies until they turn golden brown.
  • Now add the coriander seeds, and dry roast for a few minutes.
  • Then roast the quinoa and rolled oats for a few minutes along with asafoetida powder and turmeric powder.
  • Add the salt to the roasted ingredients and grind as coarse powder.
  • Heat enough oil and splutter the mustard seeds, urad dal.
  • Add the chopped onions, curry leaves, slit green chillies with enough salt and saute until the onions turn translucent.
  • Add the chopped okra pieces and saute for a few minutes on medium heat and cook for a few minutes with lid closed.
  • Finally add 3-4 tbsps of oats-quinoa spice powder to the cooking okra and saute until the vegetables turn crispy.
  • Recipe courtesy: Priya Easy N Tasty Recipe