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”
Uppadam is an older recipe, one which people recall their Grandmothers or perhaps Mothers making, but which seems to have lost favour in the current generations. It is generally made with okra, and, as Uppadam means something that is preserved, with vatral, sun-dried vegetables, as well. Manathakkali vatral is traditionally used, and I searched high and low for it. It is difficult to obtain here, it seems, so Sundakkai is the recommended alternative. Sundakkai is sun-dried Turkey Berry/Pea Eggplants.
There are a few ways of making Kuzhambu style dishes with okra, but I particularly like this way. It has that sense of connecting one with past generations of women cooking in the kitchens of South India, or directing the making of similar dishes with a specialist’s hand. The okra is cooked with spices and the vatral, before tamarind and a paste of toasted rice, fenugreek, and chillies is added. This thickens the dish, so it is half way between a Rasam and a Sambar. Meenakshi Ammal has a similar recipe, and I will share that one too, in due course.
Roasting the rice will interest you. It releases more moisture that you thought possible, and the grain itself therefore changes somewhat. Roast until it is aromatic.
Similar dishes include Whole Okra with Onions and Garlic, Beetroot Vathakuzhambu, Green Chilli Kuzhambu, Fenugreek Kuzhambu, and Vatral Kuzhambu.
Browse all of our Okra dishes and all of our Kuzhambu recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.
Continue reading “Uppadam | Okra Kuzhambu with Sundakkai Vatral”
Beaten yoghurt (Indian Buttermilk) Thin Curry with Vegetables. Both warming (from the spices) and cooling (from the beaten yoghurt) it is a dish for any time of the year.
Moar Kuzhambu is an Indian dish made with churned yoghurt. It can include vegetables, dried pea vatral, or bondas. Deliciously spicy, it is wonderfully cooling at the same time.
Moar (or Mor or Moru) Kuzhambu is commonly prepared in South India and is extremely easy to make, taking almost no time at all to cook. It can be served with hot rice and a vegetable stir fry. Generally green or cluster bean paruppu usili is a wonderful accompaniment, as is a spinach dish such as spinach masiyal or spinach poriyal.
There are also two dishes that derive from this one – both add dumplings made of ground lentils, and you might like to try them also:
Are you looking for other Yoghurt recipes? Try Moar Sambar, Sweet and Sour Mango Curry in Yoghurt Sauce, and Simple Yoghurt Curry.
Or try other Kuzhambu recipes: Okra Moar Kuzhambu, Grated Coconut Masala Kuzhambu, Simple, Seasoned Kuzhambu, and Kottu Kuzhambu.
You might also like to try a host of different Lassi drinks.
You can find all of our Kuzhambu recipes here, and all of our Indian recipes here. Or explore our collection of Mid Autumn dishes.
Continue reading “Moar Kuzhambu | Yoghurt Gravy with Vegetables or Vatral”
Dried Onion Dumplings in a Spicy Tamarind Broth.
This is S. Meenakshi Ammal’s Cook and See book’s Vatral (Vathal) Kuzhambu. Vathal or vatral are vegetables that have been salted, spiced, and dried in India during the hottest parts of the year. They are not only delicious, but also an excellent way of preserving vegetables for the colder and wetter seasons. They come in all guises, and are often made at home.
You can make your own, but they are also available at Indian stores and groceries. They go wonderfully well in a tamarind-rich spicy gravy.
You might like to explore other recipes for kuzhambus, sambars and rasams. Are you wondering what is the difference between a kuzhambu and a sambar? You might like to read this post that answers that question. Or browse all of our Indian recipes here and here. Explore our Indian Essentials here.
Continue reading “Vatral Kuzhambu”