Okra stir fry with peanuts | Vendakkai Verkadalai Poriyal

Okra fry with peanuts, an easy to make delicious stir fry that goes well as accompaniment for any Indian meal.  

Usually i prepare this simple vendakkai fry along with sambar for our lunch.But during our last month blogging marathon, i got this wonderful idea of adding peanuts into okra from fellow bloggers.By reading that recipe itself, i knew i'm gonna make this soon. 

Adding peanuts into this poriyal give nice crunchiness and totally elevates the taste of the okra poriyal. Don't underestimate the taste of this poriyal by looking at how simple the ingredients and the preparation are! This is one of the recipe where less is more and tastes awesome !

Now let's check out on how to make this delicious crunchy okra stir fry ! 

Okra fry with peanuts

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Okra Stir Fry, Crunchy Okra Stir Fry,Okra stir fry with peanuts,Vendakkai Verkadalai Poriyal Okra fry with peanuts, an easy to make delicious stir fry that goes well as accompaniment for any Indian meal.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Okra/ Vendakkai - 12
Onion(small) - 1/2
Roasted Peanuts - 1 tbsp
Grated Coconut - 1 tbsp(optional)
Turmeric powder - a pinch Red chili powder - 1/2 tsp
Sambar Powder - 1/2 tsp
Salt - to taste
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp

Procedure

First chop the onions & okra into small pieces and heat the pan with oil and add mustard & urad dal, let the mustard splutter, then add the onions and saute till it becomes brown & then add the  chopped okra.

Next add the spices(turmeric,red chili powder & sambar powder) & salt and saute till okra is cooked well. Then crush the roasted  peanuts roughly in the hand motor & pestle and add into okra along with coconut(if you're using). Give a good mix and switch off the flame.

That's it, Tasty Crunchy Okra stir fry is ready.

Related: How to make Vendakkai Thayir Pachadi / Okra Raita

Notes:

• Add more or less of peanuts & coconut as per your liking.
• Instead of sambar powder, you can also use garam masala powder for different flavor. 
• You can also powder the peanut and use it in this recipe.
  

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Vendakkai Puli Kulambu | Okra Kara Kuzhambu | Puli Kulambu

Vendakkai Puli Kuzhambu, a delicious tamarind based curry made with vendakkai/okra. It's such a simple recipe but the flavor and the taste are amazing. Tastes best with the steamed rice and if i had any leftover curry from lunch, i like to have it with dosa for dinner :-)

 

Amma makes puli kuzhambu with different vegetables and each vegetable gives unique flavor to the kulambu. Brinjal, drumstick, okra and pearl onions are the most common vegetables used in the puli kuzhambu . 

Either with any one of these vegetables  or with a combination of two or more also , you can make this  puli kulambu following the same procedure that i have mentioned here.

Sometimes she makes this puli kulambu with pearl onions & garlic  and in the end she adds a few paruppu vada or masala vada in the  kulambu & switch off. We call it "Vada Kulambu" and the vadas soaked in puli kulambu tastes so great & it's our family favorite too. 

It's truly a life saver recipe when you're out of vegetables and still you wanna have a hearty lunch. So with one simple recipe, you can make so many varieties of curry depends on what you add in it .

Related: How to make Masala Vadai

Are the puli kulambu and the kara kulambu the same ? 

Puli Kuzhambu is a tamarind based curry ( puli means tamarind in tamil). Kara Kuzhambu means spicy curry (kara loosely means "spicy" in tamil) and it's also a tamarind based curry but in some places, it's made with tomatoes alone for sourness.

Additionally, in some places, coconut masala is used for making these curries whereas in some other places, a small  amount of jaggery is used to balance the sourness and hotness and the coconut masala is skipped totally. 

So, puli kuzhambu and kara kuzhambu  are more or less the same curry with little bit of variations  across different regions in Tamilnadu. But both the names are easily interchangeable in many places as far as i know. 

  

Vendakkai Puli Kuzhambu

Preparation Time : 30 mins for soaking | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: India
Vendakkai Puli Kuzhambu, Vendakkai Kara Kulambu, Okra Kara Kuzhambu, Puli Kuzhambu Vendakkai Puli Kuzhambu, a delicious tamarind based curry made with vendakkai/okra.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Vendakkai/Okra- 7 

Pearl onion - 4

Tomato -1

Tamarind - small gooseberry size

Mustard - 1/4 tsp

Split urad dal- 1/4 tsp

Fenugreek Seed - 1/4 tsp

Curry leaves - few

Salt - to taste

Red chili powder -1/2 tsp

Sambar powder / Coriander Powder - 1 & 1/2 tsp 

Turmeric powder -1/4 tsp

Oil - 1 tbsp

To grind

Grated coconut - 1/4 cup

Peal onion - 2 

Garlic pods - 2

Cumin seed- 1 tsp

Procedure

Soak tamarind for 1/2 hr, wash and cut the okra into 1/2 inch pieces and tomato into small pieces. Peel the onion and keep it ready. Put all the ingredients listed under "To grind" into mixie jar and grind into smooth paste. Heat the kadai with oil.

Add mustard, urad dal and fenugreek seed , let the mustard splutter, add onions and curry leaves.Then add the okra and saute it in oil for 3-4 mins.

Add tomatoes and extract the tamarind juice from the soaked tamarind pulp and add into the kadai.Then add the spices (turmeric, red chili & sambar powder) & salt.

Now add the coconut paste and add the water according to your preferred consistency. Let it comes to boil. Keep the flame in medium till the oil floats on top.

Tangy and tasty Vendakkai Puli Kulambu is ready to serve.We had it with rice and potato podimas

Related : How to make Vatha Kulambu

Related : More South Indian Curries / Kuzhambu varieties

Notes:

• Saute the okra/vendakkai in oil helps to remove the sliminess of the okra.
• Instead of sambar powder, you can use the coriander powder too.
• My sambar powder doesn't have more chilies, if your's have, then adjust the amount of chili powder accordingly.
• 
  
• The color of the curry depends on the red chili powder color. So use bright red chili powder for vibrant color.

Related : Vendakkai Thayir Pachadi

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Vendakkai Thayir Pachadi | Okra Thayir Pachadi | Easy Pachadi Recipe

Vedakkai Thayir Pachadi, a delicious accompaniment made from okra and curd.  It's a quick and easy to make accompaniment and it tastes great with rice and sambar or kara kulmabu or vatha kuzhambu.

 

If you have followed me on IG, you might already knew how much i like this vendakkai thayir pachadi. Whenever i buy okra/vendakkai, i reserve some especially to make this pachadi. All types of curd based pachadi are my favorite and this one is no exception.  

As i said earlier, this recipe is so simple but make sure to saute the okra till they are crispy. That's the key to delicious pachadi. If the okra is slimy and not sauted well, then the texture of the pachadi would be so different and doesn't taste good too.

Related: Vendakkai Thakkali Pachadi/ Okra Tomato Pachadi

Vendakkai /Okra 

Buy the fresh and tender okra for this recipe. Though tender okra takes a bit longer time to get crispy and became slimy free, it blends well with curd and tastes awesome. 

Curd/Thayir

Again fresh curd tastes great for this recipe. Here in the recipe, i have used homemade curd, but any store bought curd also works for this pachadi.

Related: Thakkali Pachadi/ Tomato Pachadi

Vendakkai Thayir Pachadi 

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2 Recipe Category: Accompaniment | Recipe Cuisine: Indian

Vendakkai Thayir Pachadi, Okra Pachadi, Curd pachadi Vedakkai Thayir Pachadi, a delicious accompaniment made from okra and curd.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Lady finger / Okra/Vendakkai - 10 to12
Pearl onion - 2 nos
Mustard & urad dal - 1/2 tsp
Curry leaves - few
Green chili - 1 (crushed)
Oil - 1/2 tsp
Homemade Curd / Plain Yogurt - 1/2 cup
Coriander leaves -for garnishing
Salt - to taste

Procedure

Related: How to make curd at cold place

Wash and cut the vendakkai into small pieces. Peel & cut the onions into small pieces. 
Heat the kadai with oil, add mustard , let it splutter and then add urad dal, onions & curry leaves. Saute it for few secs and add okra.

Let the onions become translucent, then add the chopped vendakkai along with salt. Saute till sliminess from the okra leaves completely and it becomes crispy. Switch off the flame and allow to cool a bit.

Related: Thakkali Pachadi/ Tomato Pachadi

Saute till the okra becomes crispy. Switch off the flame and allow to cool a bit. Take the curd in a bowl with a pinch salt.

Whisk it till it's smooth. Add the cooked okra into curd and mix it well.Finally garnish with few coriander leaves(optional). 

That's it, Tasty Vendakkai Thayir Pachadi is ready.

Related: Sweet Mango Pachadi

Notes:

• Wash the okra before chopping. 
• Don't add the okra into curd when it's hot. It will curdle easily.
• Taste best with sambar sadam or with any spicy curry too.
• You can make this without mustard & urad dal tempering too.

Related: How to make Vatha Kulambu

Rice with vatha kulambu, Spinach Kootu and Vedakkai Thayir Pachadi

Related: How to make Spinach Kootu

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Lady's finger Fry/ Vendakai Poriyal

 Whenever i buy lady's finger, i make this simple fry.It doesnt take much time and also its tasty.This simple Lady's finger fry goes well with rice .

Ingredients

Lady's finger - 15 nos

Onion- 1 medium size

Green Chill - 1 

Salt - to taste.

Oil - 1 tsp

Mustard - 1/4 tsp

Urad dal - 1/4 tsp

Curry leaves - few

Procedure

Cut lady's finger,onion & green chilli into small pieces and keep it ready.

Heat a non stick pan, first add oil , then add mustard and urad dal. Once it splutters add onion, curry leaves and green chili.

Saute the onion till transculent , then add lady's finger and salt. stir it continuously for 2-3 minutes.Initially when you saute the small thread is formed between them(Refer image below).Cook till it disappears.

At that time,the lady's finger become shiny and it oozes out the oil.

Simple Lady's finger fry is ready.

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