Vendakkai Fry Recipe – Authentic Okra Stir-Fry with Sambar Powder

Last Updated on 2 months by Neha Deshmukh

Vendakkai Fry Recipe – Authentic Okra Stir-Fry with Sambar Powder

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Vendakkai Fry, or as some call it, okra stir-fry. It’s a simple dish, but bursting with flavour, especially thanks to the addition of sambar powder. I remember my grandmother making this every monsoon, and the aroma would fill the entire house. It’s comfort food at its finest, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Vendakkai Fry isn’t just delicious; it’s quick, easy, and packed with nutrients. It’s a fantastic side dish to rice, roti, or even as part of a larger Indian thali. Plus, the sambar powder adds a unique depth of flavour you won’t find in other okra recipes. If you’ve been put off by slimy okra in the past, this recipe will change your mind! We’ll cover all the tricks to get perfectly crispy, non-slimy Vendakkai every time.

Ingredients

Here’s what you’ll need to make this amazing Vendakkai Fry:

• 20 Lady’s finger (Vendakkai) – about 200-250g
• 1 Big onion – about 150g
• 2 Ripe tomatoes – about 200g
• 1 tsp Sambar powder
• ¼ tsp Turmeric powder
• A pinch of Sugar
• 2-3 tbsp Cooking oil
• ½ tsp Mustard seeds
• 1 tsp Urad dal (split black lentils)
• 1 tsp Chana dal (split chickpeas)
• ½ tsp Cumin seeds
• Few Curry leaves

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Lady’s Finger (Vendakkai) Varieties: You can use any variety of lady’s finger you prefer. Smaller ones tend to be less slimy, but larger ones work just as well with the right technique (which I’ll share!).

Sambar Powder – Regional Variations & Homemade Options: Sambar powder is key to the flavour profile. You can find different regional variations – some are spicier, some are more tangy. Feel free to use your favourite brand. Or, if you’re feeling ambitious, you can even make your own! There are tons of recipes online.

The Role of Urad Dal & Chana Dal: These lentils aren’t just for texture. They add a lovely nutty flavour and help create a beautiful tempering base. Don’t skip them!

Choosing the Right Cooking Oil: I usually use groundnut oil for an authentic South Indian flavour. But you can use any neutral cooking oil like sunflower or vegetable oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, wash and chop the lady’s finger into small, bite-sized pieces. Dice the onion and tomatoes as well – having everything prepped makes the cooking process so much smoother.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Next, add the urad dal and chana dal. Sauté for a minute or two until they turn golden brown. Then, toss in the cumin seeds and curry leaves. The aroma at this point is amazing.
4. Add the chopped onions and sauté until they become translucent. Then, add the diced tomatoes and cook until they become soft and mushy.
5. Time for the spices! Mix in the turmeric powder, sugar, salt, and sambar powder. Stir well to combine everything.
6. Add the chopped lady’s finger to the pan. Now, this is important: sauté on medium-high heat for a few minutes. This helps reduce the sliminess. Don’t overcrowd the pan – work in batches if needed.
7. Sprinkle a little water (about 2-3 tablespoons), cover the pan, and cook on low heat until the lady’s finger is tender. Stir occasionally to prevent sticking. This usually takes about 10-15 minutes.
8. Finally, garnish with fresh coriander leaves. Serve hot with rice or roti!

Expert Tips

Here are a few tricks I’ve learned over the years to make this Vendakkai Fry perfect every time:

Reducing Sliminess in Vendakkai Fry: The key is high heat and a little bit of patience. Sautéing the lady’s finger on medium-high heat initially helps break down the mucilage, which causes the sliminess. Don’t stir too much initially, let it sit and sear a bit.

Achieving the Perfect Texture: You want the lady’s finger to be tender but still have a slight bite. Overcooking will make it mushy.

Balancing Spice Levels: Sambar powder can vary in spice level. Start with 1 tsp and adjust to your preference. You can always add more, but you can’t take it away!

Variations

Want to switch things up? Here are a few ideas:

Vegan Vendakkai Fry: This recipe is naturally vegan!

Gluten-Free Vendakkai Fry: This recipe is naturally gluten-free!

Spice Level Adjustments (Mild, Medium, Hot): For a milder flavour, use less sambar powder. For a spicier kick, add a pinch of red chilli powder. My friend, Priya, loves adding a finely chopped green chilli for extra heat.

Festival Adaptations (Onam, Pongal): This Vendakkai Fry is a wonderful addition to a festive Onam or Pongal sadhya (feast).

Serving Suggestions

Vendakkai Fry is incredibly versatile. Here are a few of my favourite ways to serve it:

• With a simple bowl of steamed rice and a dollop of ghee.
• Alongside roti or paratha.
• As part of a South Indian thali with sambar, rasam, and curd.
• With a side of papadums for a crunchy contrast.

Storage Instructions

Leftover Vendakkai Fry can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a pan or microwave. It might lose a little of its crispness, but it will still be delicious!

FAQs

Let’s answer some common questions:

What is the best way to prevent lady’s finger from becoming slimy? High heat, minimal stirring initially, and not overcrowding the pan are your best bets!

Can I use frozen lady’s finger for this recipe? Yes, you can! Just thaw it completely and pat it dry before using. It might be a little softer, so adjust the cooking time accordingly.

What can I substitute for sambar powder? If you can’t find sambar powder, you can use a combination of coriander powder, cumin powder, and a pinch of red chilli powder. It won’t be exactly the same, but it will still be tasty.

Is it possible to make this Vendakkai Fry ahead of time? It’s best enjoyed fresh, but you can prep the ingredients (chop the vegetables, measure the spices) ahead of time to save time later.

What side dishes complement Vendakkai Fry the best? Sambar, rasam, curd, and papadums are all excellent choices!

I hope you enjoy this Vendakkai Fry recipe as much as my family does. Let me know in the comments how it turns out for you! Happy cooking!