Lady Finger Chips
LADY FINGER CHIPS is a medium South Indian recipe that serves 4. 210 calories per serving. Recipe by Village Cooking Channel on YouTube.
Prep: 30 min | Cook: 25 min | Total: 1 hr
Cost: $12.13 total, $3.03 per serving
Ingredients
- 500 g Okra (washed, dried and cut into 1‑inch pieces)
- 3 Tbsp Vegetable Oil (for frying; use sunflower or canola oil)
- 1 tsp Salt (adjust to taste)
- 1 tsp Red Chili Powder (prefer South Indian style chili powder)
- 1 tsp Coriander Powder
- 0.5 tsp Cumin Powder
- 0.25 tsp Fenugreek Powder (adds a subtle bitterness)
- 2 Tbsp Rice Flour (helps create a light coating on okra)
- 1 Tbsp Chickpea Flour (Besan) (adds crispness; optional)
- 0.25 cup Coconut Pulp (freshly grated coconut)
- 2 Tbsp Toor Dal (Pigeon Peas) (dry, rinsed)
- 2 Green Chilies (slit lengthwise)
- 1 tsp Ginger (minced)
- 0.5 tsp Mustard Seeds
- 10 Curry Leaves (fresh)
- 1 cup Plain Yogurt (well‑beaten; can use low‑fat)
- 1 cup Water
- 1 tsp Lemon Juice (optional, for extra tang)
Instructions
Prepare the Okra
Rinse the okra under cold water, pat dry thoroughly with a kitchen towel, then cut into 1‑inch (2.5 cm) pieces.
Time: PT10M
Mix the Coating
In a mixing bowl combine rice flour, chickpea flour, red chili powder, coriander powder, cumin powder, fenugreek powder, and salt. Add the okra pieces and toss until evenly coated.
Time: PT5M
Fry the Okra
Heat vegetable oil in a skillet over medium‑high heat (about 180°C). Add the coated okra in a single layer; fry for 8‑10 minutes, turning occasionally, until golden and crisp.
Time: PT10M
Temperature: 180°C
Set Fried Okra Aside
Using a slotted spoon, transfer the fried okra to a paper‑towel‑lined plate to drain excess oil.
Time: PT2M
Prepare the Buttermilk Gravy Base
In the same pan, add a teaspoon of oil if needed, then add mustard seeds. When they start to pop, add curry leaves, sliced green chilies, minced ginger, and a pinch of fenugreek powder. Sauté for 30 seconds.
Time: PT2M
Temperature: Medium
Add Coconut and Dal
Stir in the grated coconut, toor dal, and a splash of water (about 2 Tbsp). Cook for 3 minutes until the coconut turns fragrant and the dal softens slightly.
Time: PT3M
Temperature: Medium
Incorporate Yogurt
Lower the heat, then whisk in the beaten yogurt gradually, followed by 1 cup water. Stir continuously to prevent curdling.
Time: PT3M
Temperature: Low
Simmer the Gravy
Bring the gravy to a gentle boil, then simmer for 7‑8 minutes until the flavors meld and the sauce thickens slightly. Add lemon juice, if using, and adjust salt.
Time: PT8M
Temperature: Low
Combine Okra and Gravy
Add the fried okra back into the saucepan, gently toss to coat with the buttermilk gravy. Cook for another 2 minutes just to warm the okra.
Time: PT2M
Temperature: Low
Serve
Transfer to a serving bowl and garnish with a few fresh curry leaves. Serve hot with steamed rice or as a snack.
Time: PT2M
Nutrition Facts
- Calories
- 210
- Protein
- 5 g
- Carbohydrates
- 18 g
- Fat
- 12 g
- Fiber
- 5 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy, Gluten (if wheat flour is used; recipe uses rice & chickpea flour for gluten‑free)
Ingredient Substitutions
- Instead of Vegetable Oil: Coconut oil, Peanut oil
- Instead of Salt: Sea salt, Kosher salt
- Instead of Red Chili Powder: Paprika (less heat), Cayenne pepper
- Instead of Coriander Powder: Ground coriander seeds
- Instead of Cumin Powder: Ground cumin seeds
- Instead of Fenugreek Powder: Kasuri methi (dry fenugreek leaves)
- Instead of Rice Flour: Cornstarch, All‑purpose flour
- Instead of Chickpea Flour (Besan): All‑purpose flour
- Instead of Coconut Pulp: Unsweetened shredded coconut
- Instead of Toor Dal (Pigeon Peas): Moong dal
- Instead of Green Chilies: Jalapeño, Serrano
- Instead of Ginger: Ginger paste
- Instead of Mustard Seeds: Urad dal (for tempering)
- Instead of Curry Leaves: Bay leaf (different flavor)
- Instead of Plain Yogurt: Buttermilk, Greek yogurt (thinned)
- Instead of Lemon Juice: Tamarind water
Equipment Needed
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Frying Pan / Skillet
- Spatula
- Saucepan
- Whisk (optional)
Critical Steps — Do Not Skip
- Dry the okra completely before cutting to avoid slime.
- Maintain oil temperature around 180°C for a crisp coating.
- Whisk yogurt slowly into the hot pan to prevent curdling.
Chef Tips from the Video
- Use fresh, young okra for the least amount of slime.
- A pinch of fenugreek powder adds authentic South Indian bitterness.
- For extra aroma, finish with a drizzle of ghee just before serving.
Troubleshooting
Okra becomes slimy instead of crisp.
Dry the okra thoroughly, coat with dry flour mixture, and fry at a steady high temperature.
Yogurt curdles in the gravy.
Lower the heat before adding yogurt and whisk continuously; add a splash of water if needed.
Gravy is too thick.
Add a little more water or milk and simmer for a minute until desired consistency.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat gently on low heat.
Freezer: Not recommended; texture of okra changes when frozen.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Fry the okra up to step 4 and store in the fridge; reheat with fresh gravy before serving.
- Prepare the buttermilk gravy a day ahead; it develops deeper flavor.
Frequently Asked Questions
What is the cultural significance and history of Vendi Kaayi Poriyal in South Indian cuisine?
Vendi Kaayi Poriyal (fried okra) is a staple snack in Tamil Nadu and Kerala, traditionally prepared during festivals and family gatherings. Its crunchy texture and spicy coating reflect the region’s love for bold flavors and seasonal vegetables.
What are the traditional regional variations of fried okra in Tamil cuisine?
In coastal Tamil Nadu, the okra is often tossed with mustard seeds, curry leaves, and a hint of tamarind. In inland areas, a blend of rice flour and chickpea flour is used for extra crispness, similar to this recipe.
How is Vendi Kaayi Poriyal traditionally served in Tamil households?
It is typically served hot as a side dish with steamed rice and sambar, or as a snack alongside tea. Some families pair it with a tangy buttermilk (moru) gravy, which balances the heat.
During which celebrations is fried okra especially popular in Tamil culture?
Fried okra is popular during Pongal, Navaratri, and temple festivals, where it is offered as a vegetarian delicacy and shared among guests.
What authentic ingredients are essential for a traditional Vendi Kaayi Poriyal versus acceptable substitutes?
Authentic ingredients include fresh okra, mustard seeds, curry leaves, red chili powder, and rice flour. Substitutes can be chickpea flour for extra crispness or corn starch if rice flour is unavailable.
What other South Indian dishes pair well with fried okra and buttermilk gravy?
It pairs beautifully with steamed rice, rasam, sambar, curd rice, and even with dosa or idli for a hearty breakfast or dinner.
What makes this fried okra with spicy buttermilk gravy unique in Tamil cuisine?
The combination of a crunchy, spice‑coated okra with a cool, tangy buttermilk gravy creates a contrast of textures and flavors that is both comforting and exciting, a hallmark of Tamil home cooking.
What are the most common mistakes to avoid when making fried okra with buttermilk gravy?
Common mistakes include not drying the okra, which leads to slime; frying at too low a temperature, resulting in soggy pieces; and adding yogurt to a boiling pan, which causes curdling.
Why does this recipe use a mixture of rice flour and chickpea flour instead of all‑purpose flour for coating the okra?
Rice flour provides a light, crisp texture while chickpea flour adds a subtle nutty flavor and helps the coating adhere without becoming heavy, keeping the dish gluten‑free and authentic to South Indian methods.
Can I make the fried okra and buttermilk gravy ahead of time and how should I store them?
Yes. Fry the okra and store it in an airtight container in the refrigerator for up to 2 days. Prepare the buttermilk gravy separately and refrigerate. Reheat both gently and combine just before serving.
What does the YouTube channel Village Cooking Channel specialize in?
The YouTube channel Village Cooking Channel focuses on authentic Indian home‑cooking recipes, especially traditional Tamil and South Indian dishes, presented in a simple, step‑by‑step style for everyday cooks.
How does the YouTube channel Village Cooking Channel's approach to South Indian cooking differ from other Indian cooking channels?
Village Cooking Channel emphasizes rustic, village‑style techniques, uses readily available ingredients, and often shares cultural anecdotes, whereas many other channels focus on modern plating or fusion twists.
Last updated: September 6, 2026
