Follow these steps for perfect results
Gingelly oil
Mustard seeds
Curry leaves
Bhindi/Okra/Vendaikkai
chopped small
Idli Dosa Podi (Milagai Powder)
Turmeric powder (Haldi)
Sambar Powder
Salt
to taste
Fresh coconut
grated
Prepare all ingredients.
Heat gingelly oil in a pan.
Add mustard seeds and allow them to crackle.
Add curry leaves and sauté for a few seconds.
Add chopped okra, sprinkle with salt, and stir.
Cover the pan, leaving the lid slightly ajar, and cook until okra is tender, stirring occasionally.
Stir in sambar powder, turmeric powder, and idli paruppu podi.
Cover and cook for a couple of minutes.
Stir in fresh coconut.
Adjust salt to taste.
Turn off the heat and transfer to a serving bowl.
Serve hot with rice and rasam.
Expert advice for the best results
Do not overcook the okra; it should retain some bite.
Adjust the amount of podi to control the spiciness.
Roasting the spices before grinding them into a powder will enhance their flavor.
Everything you need to know before you start
10 mins
Podi can be made ahead and stored.
Serve in a bowl, garnished with a sprig of curry leaves.
Serve hot with steamed rice and rasam.
Serve as a side dish with sambar and curd rice.
Pairs well with the spices.
Cools down the palate.
Discover the story behind this recipe
Commonly prepared in South Indian households as a simple and nutritious side dish.
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