Vendakkai Sadam | Bhindi Rice | Indian Style Okra Rice

Packing lunch for kids and adults can sometimes be a dilemma. We have to come up with something tasty but at the same time it should be filling and healthy too. I usually make pulao and other variety rice like tomato rice, lemon rice for lunch box. I like to experiment with different vegetables and spices, so that it does not taste the same each time. 

Sambar powder is a versatile spice powder, it can be used for curries, stir fry’s and even to make variety rice dishes. I tried making rice dishes with different vegetables and the sambar powder adds a unique and good flavor. This spicy okra / lady’s finger rice is easy for beginners and bachelors to try. It’s so simple yet packed with flavors. It needs very few ingredients and takes very less time too. If you have leftover rice, this bhindi rice dish can be done in 15 minutes! You can also try with other vegetables like brinjal, capsicum, ivygourd (kovakkai) and bittergourd (pavakkai). Serve this vendakkai saadam hot with any vegetable stir-fry and papad or potato chips.

Vendakkai Sadam

Print Pin Recipe

Servings 3

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

• ½ cup basmati rice
• 1 tbsp sesame oil / nallennai
• ½ tsp mustard seeds
• ¼ tsp cumin seeds / jeera
• Pinch of asafoetida / hing / perugayam
• Few curry leaves
• ½ medium onion chopped
• ½ tsp tamarind paste / marble-size tamarind
• ¼ tsp turmeric powder
• ½ tsp red chilly powder
• 3 tsp sambar powder
• 10-12 vendakkai / bhindi / okra
• Salt to taste

Instructions

• Wash the okra and path them dry completely. Trim the ends and cut them into thin rounds.
• Wash and soak the rice for 30 minutes. Add ¾ cup water and pressure cook for 2 whistles. Spread the rice on a plate and allow to cool.
• In a pan, heat oil and add mustard seeds. When it splutters, add asafoetida, cumin seeds and curry leaves. Add onion and fry till they turn soft.
• Dilute tamarind in 1 tbsp warm water. Add tamarind extract, turmeric powder, red chilly powder, sambar powder and fry for 2-3 minutes.
• Add the okra and lightly saute in low-medium heat until its cooked. Then add cooked rice, salt and mix well.

Notes

• If you prefer less spice, then add only 2 tsp of sambar powder or adjust according to your preference.
• Sesame oil adds a nice flavor, but you can use any cooking oil.
• Take care not to over cook the okra, it should not become mushy.

Course: Main Course

Cuisine: Indian

Keyword: Variety Rice Recipes