I love deep fried food very much and I want something to munch on when I watch tv or working in my laptop. This crispy okra fry or vendakkai fry, I got from raks and it came perfectly crunchy. I stored this for 2 days in airtight container and it is good still. All our family members loved this very much and they had this as side dish for all rice varieties. Let's see how to make this crispy okra fry.

You can view other snack recipes as below

Cauliflower Fry

Pavakkai Varuval / Bittergourd fry

Oven Roasted Chickpeas

Baby corn golden fry

Baby corn 65

Crisy Okra Fry (Crispy Vendakkai Fry)

Preparation time: 15 min | Cook Time: 20 min | Serves: 3

Recipe Category: Snacks / Side dish | Recipe Cuisine: South Indian

Ingredients

Okra / Ladies finger / Bhindi /Vendakkai - 250 gms

Rice flour - 3 tbsp

Corn flour - 1 tbsp

Red chilli powder - 1 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 2 pinch

Salt - as per taste

Oil for frying

Water or curd / yogurt - 1 to 2 tbsp for mixing (see notes)

Method

1. Wash the okra nicely and pat dry fully. Remove the edges. Cut into small pieces with 1/2 inch or less than that in size.

2. Mix the mentioned ingredients other than water and oil. Sprinkle the water 1/2 tbsp at a time, just to make sure the powders gets combined with the okra. (see notes)

3. Heat the oil in medium flame and sprinkle the okra and fry them. Turn them or rotate for even cooking.

4. When the sshhhh... sound ceases or when the okra becomes golden, remove from oil and filter with excess oil with kitchen tissue.

5. Serve this as the side dish for sambar rice or rasam rice or even eat as a evening snack.

Yummy and crispy okra fry is ready

Notes:

1. As suggested by raks, I added 1 tbsp curd and 1 tsp water instead of adding the water. It turned our more crispier.

2. Do not add more water, as the ladies finger may get soggy.

3. Cut the okra, into thin slices as possible for crispier okra fries.

This Vendakkai Pulikuzhambu or ladies finger tamarind gravy is again a signature recipe of my MIL. My Mothers preparation of the Kuzhambu would be slightly different from this version. Will soon post that version also. We can keep this kuzhambu for 2 to 3 days without fridge also, just by heating in the night. Last week my MIL prepared this vendakkai Pulikuzhambu and I clicked the snaps. We had this Pulikuzhambu with potato roast.

You can view some kuzhambu recipes below

Sundakkai Vatha Kuzhambu

Manathakkali vatha kuzhambu

Masal vadai kuzhambu
Paruppu Urundai kuzhambu / Dal balls gravy
Mor Kuzhambu
Vendhaya Kuzhambu

How to make Vendakkai Pulikuzhambu

Preparation time: 12 min | Cook Time: 20 min
Total Time: 32 min | Serves: 5

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients
Ladies Finger / Okra / Vendakkai - 1/4 kg

Onion - 2 medium sized

Tomato - 2 medium sized

Tamarind - 1 gooseberry sized

Grated coconut - 4 tbsp

Garlic - 3 to 4 cloves (optional)

Fenugreek seeds - 2 pinch

Cumin seeds - 1/5 tsp

Chilli powder - 1.5 tsp

Coriander powder - 1 tsp

Turmeric powder - 2 pinch

Curry leaves - few

Coriander - few

Hot water - 1/2 cup for soaking tamarind

Water - as needed ( around 2.5 cups )

Salt - as per taste

Method
1. Wash and Chop the ladies finger and fry it with 1/2 tsp of oil for 5 min. Set it aside. Soak the tamarind with 1/2 cup water to get tamarind extract.

2. In the same kadai, add another 1 tsp of oil and add onion, fry for few min. Add tomato and grated coconut. Fry them nicely.

3. Transfer the content to the mixer grinder and grind to the fine paste. In the same kadai, again add the oil and when hot add the mustard, Urud dal, cumin seeds, fenugreek seeds. Add the onion and garlic and fry till onions are soft.

4. Add the remanding tomato, curry leaves and coriander leaves. When they become mushy, add the chilli powder, coriander powder, salt and turmeric powder.