Description

Vendakkai Varuval, also known as crispy fried okra, is a popular South Indian dry dish. This recipe delivers perfectly crisp okra coated in fragrant spices, making it a delightful accompaniment to any meal.

Ingredients

Main Ingredients

• 500 grams Okra (Vendakkai) (fresh, washed and thoroughly dried)
• 3 tablespoons Besan (Gram Flour)
• 1 tablespoon Rice Flour (for extra crispness)
• 1/2 teaspoon Turmeric Powder
• 1-2 teaspoon Red Chilli Powder (adjust to taste)
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Amchur Powder (Dry Mango Powder) (optional, for tanginess)
• 1/2 teaspoon Ginger-Garlic Paste
• Salt (to taste)
• Oil (for deep frying)

Instructions

1. Wash the okra thoroughly and dry them completely using a kitchen towel. This is crucial to prevent sliminess.
2. Trim the ends of the okra and cut them into 1/2 to 1-inch pieces. For extra crispness, you can slit them lengthwise into quarters or halves if they are large.
3. In a large bowl, combine the cut okra, besan, rice flour, turmeric powder, red chilli powder, coriander powder, cumin powder, amchur powder (if using), ginger-garlic paste, and salt.
4. Mix everything well to coat the okra evenly with the spice mixture. You may need to add a tablespoon or two of water, sprinkle it sparingly, just enough to help the masala adhere to the okra.
5. Heat oil for deep frying in a heavy-bottomed pan or kadai over medium heat.
6. Once the oil is hot, carefully add the coated okra in batches. Do not overcrowd the pan, as this will reduce the oil temperature and make the okra soggy.
7. Fry the okra until they turn golden brown and crispy. Stir occasionally to ensure even cooking.
8. Using a slotted spoon, remove the fried okra and drain excess oil on paper towels.
9. Repeat with the remaining batches of okra.
10. Serve hot and crispy Vendakkai Varuval as a side dish.