Okra Paruppu Usili

 

               Okra Paruppu Usili is an adaption of a traditional South Indian (Tamil Brahmin) recipe of paruppu usili. It has okra / ladyfinger cooked with steamed lentil. This is a simple side dish. I must say we at home really enjoyed this amazing concoction with chapati. It is also a great accompaniment to curd-rice, sambar-rice or dal-chawal. 

               You can prepare Usili with any other veggies of your choice by following the same method. They turn out real amazing. So check out the step by step pictorial recipe to prepare this healthy and yummy regional recipe. 

• 300 gms. okra, cut into 1" thickness
• 1/4 cup mixed lentil, soaked for an hour
• 2-3 dry red chilies
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 2-3 garlic, chopped
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1 tsp. turmeric powder 
• 1-2 tbsp. coriander leaves, chopped 
• 1 tsp. lime juice

           Grind the soaked lentil, red chilies, cumin seeds, asafoetida, a pinch of turmeric powder and 1/4 tsp. salt into a coarse paste without adding any water. 

          Transfer the batter into a greased steel plate and steam for 12-15 minutes. Set aside to dry and then crumble it with your hands till it resembles bread crumbs. Keep aside. 

          Heat 1 tbsp. oil in a pan and sauté the okra along with a pinch of turmeric powder and salt till they tender. Keep aside. 

         Heat remaining oil and temper with mustard seeds and cumin seeds. Allow it to splutter.

          Then add onion, garlic, green chilies and curry leaves. Sauté for a few seconds. Add the crumbled lentil and stir fry for 2-3 minutes.

           Add the fried okra. Mix well and sauté for 1-2 minutes more.

           When done, add the chopped coriander leaves and lime juice. Give it a toss and serve as a side dish with curd rice, sambar rice or chapattis.

                     Grind the soaked lentil, red chilies, cumin seeds, asafoetida, a 

                     pinch of turmeric powder and 1/4 tsp. salt into a coarse paste 

                     without adding any water. Transfer the batter into a greased 

                     steel plate and steam for 12-15 minutes. 

                               Set aside to dry.

                    Then crumble it with your hands till it resembles bread crumbs. 

                         Heat 1 tbsp. oil & sauté the okra with a pinch of turmeric 

                         powder and salt till they tender. Keep aside. 

                        Heat remaining oil & temper with mustard seeds & cumin

                        seeds. Allow it to splutter.

                        Add onion, garlic, green chilies & curry leaves. Sauté for a 

                        few seconds. 

                              Add the crumbled lentil and stir fry for 2-3 minutes.

                        Add the fried okra. Mix well & sauté for 1-2 minutes more.

                      When done, add the chopped coriander leaves & lime juice. 

                       Serve as a side dish with curd rice, sambar rice or chapattis.

Okra Paruppu Usili - South Indian Fusion Style

          This recipe is an adaptation of a traditional South Indian (Tamil Brahmin) recipe of Paruppu Usili, but with a twist. I prepared this dish with some leftover dal (lentil curry) to make a simple and yummy side dish.

          I must say we at home really enjoyed this amazing concoction with chapati. It also goes well as a side dish with curd-rice, sambar-rice or dal-chawal. So check out the step by step pictorial recipe to prepare it.

• 300 gms. okra, cut into 1" thickness
• 2 cups leftover dal
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 dry red chili
• 1 green chili
• 1 sprig curry leaves
• 1 tbsp. chana dal (Bengal Gram)
• 1 tsp. split urad dal (black gram)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. lime juice
• 1-2 tbsp. coriander leaves, chopped 
• 1 tbsp. fresh grated coconut 

          In a pan simmer the dal till dry and till it resembles bread crumbs. Keep aside. Heat oil in a pan and temper with mustard seeds, red chili and cumin seeds. Allow it to splutter.

          Add the asafoetida, chana dal, urad dal, curry leaves and green chilies. Saute for a few seconds. Then add the okra, salt and turmeric powder.

          Mix well and cook, covered on a low flame till the okras turns soft. Now add the dried dal and lime juice and toss well. 

          Garnish with coriander leaves and coconut. Serve as a side dish with rice or chapattis.

                                 In a pan simmer dal till dry & till ......

......it resembles bread crumbs. Keep aside. 

Heat oil & temper with mustard seeds, red chili & cumin

                                   seeds. Allow it to splutter.

Add asafoetida, chana dal, urad dal, curry leaves & green chilies. 

                           Sauté for a few seconds. 

Then add okra, salt & turmeric powder.

Mix well & cook, covered on a low flame till okras turns soft. 

Now add dried dal & lime juice & toss well.

Garnish with coriander leaves & coconut. Serve as a side dish 

with rice or chapattis.

Okra Stir Fry - Chettinad Style

          You must have cooked and relished okra in many different ways. Now how about preparing it in a Chettinad style? Spice up this dish by adding some homemade Chettinad spice (recipe given below) to the end product and enjoy it as a side dish with either rice or chapattis.

• 300 gms. okra, chopped into 1" thick piece
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tsp. split urad dal (black gram)
• 1 tsp. garlic, chopped
• 1/4 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. Chettinad powder (see recipe below)
• 1 tsp. red chili flakes (opt)
• 1 tsp. lime juice
• 2 tbsp. coriander leaves, chopped

           Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves, asafoetida, garlic and urad dal. Sauté for a few seconds.

          Add the okra, salt and turmeric powder. Cover and fry on a medium flame till soft, for 4-5 minutes by stirring at intervals.

          Add the Chettinad spice, red chili flakes and lime juice. Mix well and add the coriander leaves. Serve as a side dish with rice or chapattis.






Chettinad Spice-

• 2-3 tbsp. coriander seeds
• 8-10 dry red chilies
• 2-3 green cardamoms
• 1" cinnamon
• 5-6 cloves
• 1 tbsp. cumin seeds
• 2 tbsp. fresh grated coconut
• 1 javitri
• 1 tbsp. stone flower
• 2 marathi moggu
• 1 star anise
• 1/4 tsp. fenugreek seeds
• 1/2 tsp. pepper corns
• 1 tbsp. fennel seeds

         Dry roast the coconut first till light brown. Then add rest of the ingredients and sauté for a minute on a low flame or till you get a nice aroma coming through. Keep aside to cool. Then grind into a fine powder and store in an air tight container.

Aloo Bhindi Stir Fry (Potatoes & Okra Stir Fry)

          Aloo Bhindi Stir fry is a very common veggie preparation found in almost every household and restaurants. Very easy to cook, it can be dished out in various ways by simply changing the ingredients, spices and flavours. 

          It takes very less time to make and can be dished out in a jiffy to be relished as a side dish with either chapattis or rice. In this version of mine, I added some chicken masala and red chili flakes to the end product for some variation.

• 500 gms. Bhindi (Okra), chopped 1" thickness
• 2 potatoes, cubed
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• 1 onion, sliced
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili flakes
• 1 tsp. chicken masala
• 2 tbsp. coriander leaves

          Heat oil in a non-stick pan and temper with cumin seeds. After it stops spluttering, add the asafoetida, followed by the potatoes.

          Fry on low flame till light brown and almost soft. Add the bhindi, onion, garlic, ginger, salt and turmeric powder.

          Continue to sauté till the bhindi turns soft. (Do not add any water). When done, add the chicken masala, coriander leaves and chili flakes. 

          Give it a stir and switch off the flame. Serve as a side dish with either rice or chapattis.

Okra Stir Fry with Chickpeas - A side Dish - Andhra Style

          Okra as a side dish is very easy to prepare as it hardly takes any time to prepare. I added some boiled chickpeas to make it more wholesome. This delicious and simple stir fry can be enjoyed with chapattis, parathas or curd-rice / sambar-rice / dal-chawal. To add some zing and to make it spicy, I added the flavourful Andhra spice - Nalla Karam Podi (Gun Powder). You can always substitute it with some sambar / rasam powder.

• 1/2 kg. okra, chopped into 1/2" thick roundels
• 1/2 cup kabuli chana (white chickpeas), boiled
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split back gram)
• 1 onion, chopped
• 3-4 garlic, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. Nalla karam powder / sambar powder
• sliced onion to garnish (opt)

          Heat oil in a non-stick pan and temper with the mustard seeds. Allow it to splutter and then add the urad dal. Sauté till it changes colour.

          Now add the okra, onion, garlic, curry leaves, salt, chili powder and turmeric powder. Sauté on a low flame till it turns soft and gets cooked.

          Add the boiled chickpeas and the nalla karam podi and give it a mix. Serve as a side dish with either rice or chapattis.

Okra Peanut Masala

         Okra, a versatile veggie can be prepared in many ways. The cooking technique and the ingredients differ from one region to the other. Here is a version of mine which is a super easy stir fry prepared with peanuts and coriander leaves. It is best enjoyed as a side dish with chapattis or with rice.

• 1/2 kg. bhindi (okra), cut into 1" pieces
• 2-3 tbsp. oil
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida (hing)
• 1 onion, chopped
• 3-4 garlic, chopped
• 1" ginger, chopped
• 2-3 green chilies, chopped
• 1-2 sprigs curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder / flakes
• 1 tsp. roasted coriander powder
• 2  tbsp. peanut, coarsely ground
• 2 tsp. coriander leaves, chopped
• 1-2 fresh red / green chilies, chopped (opt)

         Heat oil in a pan and temper with mustard seeds. After it stops crackling, add the asafoetida followed by the chopped okra. Sauté for a minute on high flame.

          Now add the onion, ginger, garlic, curry leaves, green chilies, salt and turmeric powder. Cook, covered on a low flame till soft. 

         When half done, add the red chili powder and coriander powder and continue to cook. Stir at intervals and sprinkle little water if it sticks to the bottom of the pan.

         When done, add the powdered peanuts and coriander leaves. Mix well and switch off the flame.  Keep it covered for 4-5 minutes. Serve, garnished with the chopped fresh chilies.

 

Okra Stir Fry with Garlic & Puffed Rice

       
          Okra sauteed with Garlic is a super quick recipe that takes very little time to dish out. I went on an adventurous trip and so decided - why not add some puffed rice. The end result was very delicious.

          I finished it off with lots of chopped coriander leaves and a garnish of coarsely ground roasted peanuts. Enjoy this stir fry as a side dish with either dal-chawal (rice-lentil combo) or with chapattis. So check out the step by step pictorial recipe to prepare it.

• 300 gms. okra, chopped into  1/2" thickness
• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 1 tbsp. garlic, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 1/4 tsp. asafoetida (hing)
• 1 tsp. roasted cumin powder
• 1/2 tsp. amchur powder
• 2-3 tbsp. roasted peanuts, ground coarsely (opt)
• 1 tsp. red chili flakes
• 1/2 cup puffed rice
• 2-3 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with cumin seeds. After it stops spluttering, add the chopped okra and sauté for a minute on low flame.

          Now add salt, turmeric powder, asafoetida and garlic. Continue to fry for 2 minutes. Add amchur powder, cumin powder and chili flakes and fry till soft.

          Add the puffed rice and mix well. Stir fry for 2-3 minutes, before adding the coriander leaves. 

          Mix well and switch off the flame. Garnish with ground peanuts (opt) and serve as a side dish with either rice or chapattis.

                                  Chop okra into 1/2 " thickness.

                                  Heat oil & temper with cumin seeds.

                                  Add okra & sauté for a minute on low flame.

                          Add garlic, salt, asafoetida & turmeric powder. Fry for 2 minutes.

                             Add amchur powder, chili flakes & cumin powder. Fry till soft.

                                  Add puffed rice & mix well. Stir fry for 2-3 minutes.

                                 Add coriander leaves & mix well.

                                Serve, garnished with ground peanuts.

Bhindi Masala (Okra Stir Fry)

          Bhindi Masala or Okra Stir Fry is a dry preparation to be relished as a side dish with either chapatti, paratha or rice. It is a very simple and an easy dish which can be prepared in no time. 

          It is first cooked till it is tender and then the spice mix of roasted chickpea flour, powdered peanuts, red chili powder, kasuri methi, amchur powder, etc. is added to enhance the flavor. 

          It is finished off by adding some chopped coriander leaves. So enjoy this spicy and tangy side dish with plain chapattis, parathas or rice.

• 500 gm. Bhindi (Okra)
• 3-4 tbsp. oil
• salt to taste
• 4 tsp. roasted chickpea flour
• 1/2 tsp. turmeric powder
• 1 tsp. amchur powder (dry mango powder)
• 1 tbsp. roasted coriander-cumin powder 
• 1 tbsp. red chili powder
• 1/2 tsp. pepper powder
• 1/4 tsp. asafoetida
• 3 tbsp. roasted peanut powder
• 2-3 garlic, grated
• 1/2 tsp. garam masala powder
• 1 tbsp. kasuri methi (dry fenugreek leaves), crushed
• 1/2 cup coriander leaves, chopped

          Wash the bhindi and pat dry. Cut the top and the bottom and chop each bhindi into two pieces. Keep aside.

          Heat oil in a pan and add the bhindi and salt. Cover and fry on a low flame till they become tender.

          Meanwhile in a bowl, combine rest of the ingredients, starting from chickpea flour to kasuri methi. When the bhindi turns soft, add this spice mix and mix well.

          Cook, covered with a sprinkle of some salt for another 3-4 minutes. Drizzle some water over it.

          When done, add the coriander leaves and mix well. Serve as a side dish with chapattis / parathas or rice.

                                 Cover & cook the bhindi with some salt till tender.

                                 Add spice mix & cook further for 3-4 minutes.

                                 When done, add coriander leaves & mix well.

                               Serve as a side dish with chapattis / parathas or rice.