Vendakkai Masala | Okra Masala

My 164th recipe, “Vendakkai Masala | Okra Masala”, a delicious and healthy South Indian side. Perfect to have along with steamed rice and rasam/sambar.

When I was growing up, Vendakkai was one of the veggies my mom made frequently. Vendakkai is a rich source of Vitamin A, K, C, folates, anti-oxidants, iron, calcium, manganese, magnesium. The list is so huge and you find many essential minerals and vitamins in this humble vendakkai. It is indeed extremely healthy for everyone. Though it may not have been scientifically proved, vendakkai is known to improve your memory as well. Very beneficial to school kids.

While my mom usually adds vendakkai while making sambar, at times she would make vendakkai as a side for rasam/curd rice. Though I prepare vendakkai every week at home, I generally prefer to do a stir fry, since it is a lazier version. However this version which has an onion and tomato masala is even more tastier and is RK’s favorite 😉

Vendakai Masala

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 3

Ingredients

  

• Oil - 1 tsp
• Ladies Finger/ Okra - 30 nos Cut into 1/4 inch pieces
• Curry leaves - 1 Sprig
• Onion - 1 large Finely chopped
• Tomato - 1 large Finely chopped
• Salt - 1/2 tsp Adjust as per taste
• Turmeric powder - 1/4 tsp
• Sambar powder - 1 tsp Red chilli powder - 1/2 tsp + Coriander powder - 1/2 tsp

To temper

• Oil - 1/2 Tbsp
• Mustard - 1/4 tsp
• Urad dal - 1/2 Tbsp
• Jeera - 1/2 tsp

Instructions

 

• First wash and cut the okra into 1/4 inch pieces. Pat them dry. Now heat a pan with a tsp of oil, add the okra and saute until they are dry and the sliminess is gone. Turn off the flame, transfer to a plate and keep aside.
  
   
  
   
• Now heat the same pan with oil, add the mustard and once it splutters, add the other ingredients listed under "to temper" in the given order. Once the dal turns golden brown, add the curry leaves, onion and saute until the onion turns translucent.Now add the tomato, salt and saute until the tomato turns mushy.
  
   
  
   
• Now add the turmeric, sambar powder and mix well to combine. Add the okra and saute for 30 secs. Add about 1/2 cup of water to get okra cooked. Cook covered in low - medium flame until the okra is 90% done.
  
   
  
   
• By now the mixture would have become dry. Now turn the flame to medium-high and saute until the mixture is completely dry and the oil starts to separate. Turn off the flame and transfer to a serving bowl.
  
   
• Serve hot as a side for rice and enjoy.
  

Notes | FAQ

- Do adjust the spiciness (Sambar powder) according to your desire.
- The first step is important to remove the sliminess off the okra.
- Always choose only tender okra. When you try to break the tail portion of the okra using your fingers, it should snap of easily. This means that the okra is still tender.