Ah Fryums. Dried vegetables that are then fried and served in sambar or kuzhambu, with yoghurt as a pachadi or raita, or as an accompaniment to rice.
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.
Are you after other Vathal? Read this article about them and then try Mango Vathal and this other recipe for Okra Vathal. We also have Dried Mung Dal Nuggets.
Or perhaps other Okra dishes? Try Stir Fried Okra, Baked Okra in Dukkah, Spicy Dried Okra Snack, Pickled Okra, and Goan Fried Okra.
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.
Continue reading “Dried Turmeric Okra | Vendaikai Vathal”
There are lots of ways of drying Okra in South India, from the plain – salted and dried, to the curd-soaked okra similar to yoghurt chillies, to okra that is pre-cooked in chilli and tamarind and then dried.
This version partially dries the okra and then blanches them in salt and turmeric (how healthy!) before finishing the drying process. Like all Vathal, the dried okra are fried before use, and can be eaten as snacks, with yoghurt as a pachadi or raita, or included in dishes such as Vatral Kuzhambu.
Traditionally, in India, drying would be done on a roof top terrace in the hottest of suns. I once saw my neighbours put a whole sack of onions out in the sunshine for months to fully dry. Sadly, in other parts of the world, this is not possible. So here, I use a dehydrator with excellent results. You can also dry them in the oven.
Are you after some other Okra recipes? Try Dried Turmeric Okra, Crispy Okra, Okra with Chilli Spice Paste, and Goan Fried Okra. Read more about Okra here.
Or try some of our other Vathal and Vadagam – Dried Mango, Another Method for Dried Okra, and Dried Mung Dal Nuggets.
You can check out all of our Okra dishes, and all of our Vathal and Vadagam. We have a guide to preserving Summer and Autumn fruits and vegetables for Winter. Or simply explore our Mid Autumn recipes.
Continue reading “Teeny Dried Okra | Okra Vathal | Crispy Okra”
Dry Mango for year round summer flavours
South India, I guess all of India, has a culture of drying vegetables, mixtures of lentils and spices, and pastes made from rice, sago and similar. This is sensible of course – it preserves summer produce for use throughout the year, and thus in leaner seasons it extends freshly available ingredients.
Although terms are used interchangeably, strictly speaking:
- Vathal are dried vegetables and fruits
- Vadagam are dried balls of lentils and spices
- Vadam is a paste or dough made from rice, sago etc that is dried and then fried before using. Also called Fryums.
Looking for similar recipes? Learn how to Dehydrate Sweet Mango and make Mango Leather.
Other recipes that use the dehydrator include Sweet Potato Crisps, Mung Wadi, and Crispy Spiced Dried Okra.
You might also like other Mango recipes here and here. Browse our Indian Recipes here. Or try a collection of easy Late Summer dishes.
Continue reading “Mango Vathal | Dried Mango for Indian Dishes”