Crispy ladies finger fries is an accompaniment for rice or even can had as starter. Learn how to make a perfect vendakkai varuval that stays crisp for long time.
This is a perfect accompaniment for rice in a Lunch menu or even can be served as a starter any time of the year.
Check out similar varuval recipes in my website as well as my tasty vendakkai curry recipe.
Varuvals are prepared at both my mom's place and mom in laws place as an accompaniment for rice.
Varuval means always a batter coated deep fried vegetable in our terms.
These are naturally gluten free as we use rice flour for coating. And to make it stick to the ladies finger (vendakkai / bhindi) we add a little bit of corn flour.
So this is a bhindi fry without besan in it. Turns out crispy, light and stays same as such.
Variations
Color - You want to make it look white/ greenish instead of the yellow tinge? Skip turmeric/ red chilli powder and use black pepper powder instead.
Cutting style - Initially, I used to chop it in circles as you see in my pictures. But now a days started to chop it diagonally as it is easier as well as looks better.
You can also try to cut into full length strips. The choice is yours.
Top tip
- To avoid ladies finger turn slimy, always chop only after it is dried completely. Otherwise it will turn slimy.
- Buttermilk helps to give crispy results. But make sure you use thin not very thick buttermilk.
Storage
Cool down completely and put it in an airtight container. Refrigerate to retain crispiness if storing for more than 3-4 hours.
In fridge, it will stay crisp as such for couple of days. After that the freshness will reduce, so recommend finish before that.
Recipe card
Crispy ladies finger fries recipe | Vendakkai varuval
Ingredients
- 250 gms Ladies finger 10 numbers
- 3 tablespoon Rice flour
- 1 tablespoon Corn flour White corn starch
- 1 teaspoon Red chilli powder
- ½ teaspoon Coriander seeds powder
- ⅛ teaspoon Turmeric
- salt - as needed
- Oil - For deep frying
Instructions
- Clean the ladies finger firstly with water and pat dry with kitchen towel, so that it is dry.
- Cut it into thin circles as shown below. You can also choose to cut diagonally as in my video.
- Add 2 tablespoon of buttermilk and coat the chopped ladies finder.
- Sprinkle all the other ingredients, except oil.
- Mix it thoroughly. If needed, sprinkle very little water or buttermilk so that the mixture coats the ladies finger, yet dry. Should not be too sticky.
- Heat oil and add like sprinkling the mixture and fry in a medium flame.
- It is important to cook long time in medium heat for the vendakkai to get crispy.
- Turn in between to ensure even cooking. Drain over paper towel.
Video
Notes
- My mom in law adds sambar powder instead of adding chilli powder, coriander powder.
- If you are not adding enough water to bind the flour to the ladies finger, the fries will come out so white and wont turn golden while frying and it spoils the oil(the flour).
- Adding more water also will turn the fries chewy.
- Do not add corn flour more too than mentioned.
Step by step photos
1. Clean the ladies finger firstly with water and pat dry with kitchen towel, so that it is dry.
Cut it into thin circles as shown below. You can also choose to cut diagonally as in my video.
2. Add 2 tablespoon of buttermilk and coat the chopped ladies finder.
Sprinkle all the other ingredients, except oil.
3. Mix it thoroughly. If needed, sprinkle very little water or buttermilk so that the mixture coats the ladies finger, yet dry. Should not be too sticky.
4. Heat oil and add like sprinkling the mixture and fry in a medium flame.
It is important to cook long time in medium heat for the vendakkai to get crispy.
5. Turn in between to ensure even cooking. Drain over paper towel.
The ladies finger gets cooked with a sound in oil and when the sound ceases and becomes light and crispy drain the fries to kitchen towel.
Kitchen Flavours
Wow a new version of okra fry. Looks yummy. Adding corn flour is a nice idea to turn okra crisp.
Happy cook
I am not a fan of okra curry etc, but fried like this,that has to be delicious
Daily Meals
Wow Raks Kitchen! These crispy ladies finger pakoda looks very tempting.
Jaishree
Vendaikai varuval looks crisp n tempting.. nice pic:)
SriLekha
wow! i use to prepare this fry in a diferent way! but urs looks delicious and new to me! will try soon! join in the sweet event going in my blog!
Usha
This okra fry looks absolutely delicious and tempting....awesome pics...
Malar Gandhi
Awesome Okra Pakodi. Love it. crispy and fried...oh its so cold outside here...its so tempting!
Laavanya
That looks great Raks.. i've never made the deep-fried version of this... though my husband would love it.
Ramya Vijaykumar
Fries are very crispy I have never tried cornflour... Congrats on all your awards...
Divya Vikram
Lovely fritters..perfect snack too..
Thenu
Hi,
since I dont have ur mail id, cant really reply to you on th eother question you asked about maths..please send me ur mail id thru my blogger comment and I wont publish it. 🙂
Your blog is so wonderful by the way!
Cham
Very crisp, my son should love if i make this deep fried version!
n33ma
Looks so fresh and crispy.
Uma
Wow, lovely fries! thanks for the yummy recipe. My bookmarked recipes are growing up!
Malar Gandhi
Raje, please take a look at my Plagiarism post and support me....I am devasted. I truly appreciate ur comment.
anudivya
Pretty! Never realized slimy okra could look so yummy!
anudivya
This comment has been removed by the author.
raaji
Nice fries raji....i loved themmmm..so crisp...
Gita's Kitchen
They look so crispy. I would love this with vathakozumbu 🙂
Yasmeen
crisy fried okra is making me hungry:)
vidhas
looks great. YOur step by step photos are simply superb
Uj
Okra fry looks yummy 🙂
Nags
can't believe I missed this post! I have one question though. When I fry okra, they tend to stick together a lot. Does that happen with this varuval?
RAKS KITCHEN
Nags, Just make sure that you add water very very little,these fries anyways don't stick much! 🙂
Kavitha Bhargav
Would be great with sambar and curd rice...
Vijayalakshmi
I never used to like OKRA, after seeing this hmm., want to eat it all
Ranjitha
hi Rajeswari
i tried this receipe , it was really good.
LakshmiJayachandran
Wow.... Must try this...looks Yummmmmmy...
Vaishnavi
Made it today and came out amazingly well . My hubby loved it. Added curd as per your notes. Your tip on adding water or curd very little is top class. Thats the key. Thanks much Raks
Swarna
Wat can i substitute for corn flour?? I don't have it at home 🙁
Raks anand
Skip it 🙂
Renuka Ambbarees
Normally before using lady's finger for poriyal or sambar. ..what will you do to remove stickiness after cutting ladies finger? In tamil we used to say valavalapu
Raks anand
Nothing, as we cook, it will go by itself. Before cutting make sure no water is there in the ladies finger, if its there, pat dry with a towel.As water makes more kozha kozha
Renuka Ambbarees
Thanks a lot 🙂
Renuka Ambbarees
Made it two days before. ...superb. .my hubby likes it. ..... 🙂
Beulah
Did you mean corn starch for corn flour or are they different?
Settai Murugan
Tried this yesterday and it was yummy.. This is kind of fry the share in most of the andra mess with bringal, cabbage, kovai kai. I was tryig receipe that kind for long time now i got it..
Anonymous
My family love this