Artichoke Bodi Surri Recipe - Artichoke Fry
A vegetarian South Indian Recipes recipe with gingelly oil, mustard seeds, sprig curry leaves. Ready in 30 min, serves 4.
Curated byAditi Iyer🇮🇳
- 1
To begin with Vendakkai Podi Curry, prepare all the ingredients and keep them ready
sprig curry leaves(1)idli dosa podi (milagai powder)(1 tablespoon) - 2
Heat oil into a preheated pan; add the mustard seeds and allow it to crackle
mustard seeds(1/2 teaspoon) - 3
Add curry leaves and asafoetida and saute for a few seconds
sprig curry leaves(1) - 4
Add the cut vendakkai/ ladys finger, sprinkle some salt and give it a stir
salt - to taste - 5
Cover the pan and with the lid little ajar cook the vendakkai until done
- 6
Keep stirring it intermittently in between so that the vendakkai poriyal gets cooked evenly
- 7
Once 3/4 th done, stir in the sambar powder, turmeric powder and idli paruppu podi
idli dosa podi (milagai powder)(1 tablespoon)turmeric powder (haldi)(1/4 teaspoon)sambar powder(1 teaspoon) - 8
Give it a stir and cover and cook the Vendakkai podi curry for another couple of minutes
sprig curry leaves(1)idli dosa podi (milagai powder)(1 tablespoon) - 9
Finally stir in the fresh coconut and check if more salt is needed and adjust to taste accordingly
salt - to tastefresh coconut - grated(1/4 cup) - 10
Turn off the heat and transfer the Vendakkai Podi Curry to a serving bowl and serve hot
sprig curry leaves(1)idli dosa podi (milagai powder)(1 tablespoon) - 11
Serve Vendakkai Podi Curry along with Jeera rasam and Steamed Rice for a simple and easy weeknight dinner
sprig curry leaves(1)idli dosa podi (milagai powder)(1 tablespoon)
Nutrition Facts
Per serving
Rate this recipe
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Artichoke Bodi Surri Recipe - Artichoke Fry
A vegetarian South Indian Recipes recipe with gingelly oil, mustard seeds, sprig curry leaves. Ready in 30 min, serves 4.
Curated byAditi Iyer🇮🇳
Directions
11 steps- 1
To begin with Vendakkai Podi Curry, prepare all the ingredients and keep them ready
sprig curry leaves(1)idli dosa podi (milagai powder)(1 tablespoon) - 2
Heat oil into a preheated pan; add the mustard seeds and allow it to crackle
mustard seeds(1/2 teaspoon) - 3
Add curry leaves and asafoetida and saute for a few seconds
sprig curry leaves(1) - 4
Add the cut vendakkai/ ladys finger, sprinkle some salt and give it a stir
salt - to taste - 5
Cover the pan and with the lid little ajar cook the vendakkai until done
- 6
Keep stirring it intermittently in between so that the vendakkai poriyal gets cooked evenly
- 7
Once 3/4 th done, stir in the sambar powder, turmeric powder and idli paruppu podi
idli dosa podi (milagai powder)(1 tablespoon)turmeric powder (haldi)(1/4 teaspoon)sambar powder(1 teaspoon) - 8
Give it a stir and cover and cook the Vendakkai podi curry for another couple of minutes
sprig curry leaves(1)idli dosa podi (milagai powder)(1 tablespoon) - 9
Finally stir in the fresh coconut and check if more salt is needed and adjust to taste accordingly
salt - to tastefresh coconut - grated(1/4 cup) - 10
Turn off the heat and transfer the Vendakkai Podi Curry to a serving bowl and serve hot
sprig curry leaves(1)idli dosa podi (milagai powder)(1 tablespoon) - 11
Serve Vendakkai Podi Curry along with Jeera rasam and Steamed Rice for a simple and easy weeknight dinner
sprig curry leaves(1)idli dosa podi (milagai powder)(1 tablespoon)
About this recipe
A vegetarian South Indian Recipes recipe with gingelly oil, mustard seeds, sprig curry leaves. Ready in 30 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
