Vendakkai Sadam
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.