This is an Andhra style dish, a poriyal that is deliciously sesame flavoured using powdered sesame seeds (Nuvala Podi). The dish is also called Bendaikaya Nuvvala Podi, and Lady Fingers Fry. You may also see it under different names.
Firstly, the Sesame Seed Podi is made by toasting and powdering sesame seeds with spices. Then the okra is fried with more spices and optionally onions, and finally the sesame podi is added to the dish. It is served hot as a side dish. It goes well with sambar, rasam and dal. It is also good as a tiffin brunch or lunch.
Are you after Okra recipes? Try Rustic Greek Okra with Tomatoes, Kukuri Bhindi (Crispy Fried Okra), Sri Lankan Okra Curry, and Cooking Okra for Sambar.
Or you can browse all of the Okra dishes here, or all of the recipes from Andhra Pradesh. All of our Indian recipes are here. Or simply take some time to browse all of our Mid Autumn dishes.
Continue reading “Stir Fried Okra with Sesame Seed | Okra Fry with Sesame | Vendaikkai Nuvala Podi”
Imagine a piece of bread dipped in lovely golden olive oil, then into a bowl of ground nuts, spices, lentils and seeds.
Imagine a piece of bread dipped in lovely golden olive oil. Then, dripping still, is dipped in a bowl of ground nuts, spices, lentils and seeds. The wonderful aromas. The extraordinary flavours. Popped right into your mouth. Over a cup of coffee. For breakfast.
This mix is Middle Eastern in origin, where it is served at breakfast with bread. One takes a piece of bread, dips it first into a bowl of very good olive oil and then into the mix and then eaten.
Dukkah is a real textural treat, blended from nuts such as pistachio, hazelnut or almond with spices such as cumin, toasted sesame and coriander seeds.
In Australia it is quite popular to serve with drinks before a meal. But it is perfect at any time. Breakfast, lunch, dinner. As a salad topping. Sprinkled over roast or steamed vegetables. Sprinkled over soups. Covering bread dipped in olive oil. Divine. For vegetarians it adds a little protein via the sesame seeds and chick peas.
By contrast, Za’atar is a herbaceous mix of thyme and oregano, sometimes marjoram, that is grounded by toasted sesame seeds and lifted by sumac. It’s brilliant sprinkled over homemade hummus, mixed with olive oil for a paste that you can slather over Lebanese bread and used in baked vegetables and salads.
Continue reading “Dukkah and Zahtar (Za’atar)”