To make these Okra Fryums they are soaked in yoghurt for 2 days and then dried. Traditionally they would be dried on rooftops in the hot sun, but as that is not possible here, a dehydrator will substitute. I used Vidhyas Home Cooking as a guide for making these.
Browse all of our Okra dishes, and all of our Vathal. Have a look at our Autumn Preserving article. All of our Indian recipes are here, and our Indian Essentials here. Or simply explore our Early Autumn recipes.
Dried Turmeric Okra | Vendaikai Vathal
50 or so okra pods
1 Tblspn salt
3 cups yoghurt
1 tspn turmeric powder
1 tspn Indian chilli powder
Rinse the okra and dry each one carefully. Trim both ends and cut into round pieces about 2 – 3 cms in length.
Add the salt, red chilli powder and the turmeric to the yoghurt and mix well until dissolved. You can thin the yoghurt with a little water if you wish.
Place the okra in containers with lids. Pour the yoghurt mixture over the okra, adding more yoghurt if required. Make sure that the okra are covered by the yoghurt mix.
Place the lids on the containers and place in the fridge. Let the okra soak for 2 – 3 days, stirring the okra at the end of each day.
After 2 – 3 days, drain the okra from the yoghurt and transfer them to dehydrator trays. They will be sticky but this will disappear as they dry.
Dry the okra in the dehydrator until they are crisp and completely dried, about 24 hours but it depends on your dehydrator and the heat.
Store in an airtight container.
okra marinating in the yoghurt mix
recipe notes and alternatives
The okra can be dried in the sun. Bring the trays inside overnight.
Sambar powder can be used instead of chilli powder.
Use in Vathal Sambar, Vatral Kuzhambu or Puli Kuzhambu.
Fry and serve as rice accompaniments. Fry over low heat until they turn brown.
Fry and use with spices, coriander leaves and yoghurt as a pachadi or raita. Whisk some yoghurt, and top with the crispy okra. Make a tadka with brown mustard seeds and cumin seeds and pour over the yoghurt.