Vendakkai Thayir Pachadi/ Spicy Okra in yogurt sauce/ Bhindi Raita

I had a lot of veggies in the fridge the other day. But there were very few veggies 2 of each type and I had a handful of Okra. So I decided to make a festive menu with all the veggies on-hand. And I ended up making Sambar, rasam, 2 curry/poriyal varieties, appalam, and my all time favorite Okra raita.

It is a very simple and easy recipe. My mom makes it very often and of course she makes it very delicious too. Here is how I made it.

Ingredients:

Okra - About 8-10 small sized ones
Oil - 1/2 Tbsp
Mustard seeds - A few for tempering
Urad Dal - 1/4 Tsp for tempering
Chana Dal - 1/2 Tsp for tempering
Asafoetida /Hing - 1/8th of a Tsp
Turmeric Powder - A pinch
Red Chilli Powder - 1/8th of a Tsp
Curry Leaves - Optional (I did not use them)
Salt - To taste

Method:

• Cut the okra into small pieces about 1/2 an inch thickness and set it aside.

• In a pan heat oil. Once the oil is hot add in the mustard seeds, urad dal chana dal, asafoetida/hing, salt and curry leaves. Then add in the okra and fry well.

• Once the okra is cooked through, remove from flame and allow it to cool down completely.

• In a bowl take some yogurt and whisk it well to get a very smooth consistency.

• Add the cooled okra to the yogurt and mix well. Set aside for about 1/2 an hour before serving.

• Serve chilled or at room temperature with lunch or dinner.

Notes:

• Some like to deep fry the okra until it is dark brown. It depends on you whether you would like it to be deep fried or just cooked.
• You can choose not to add turmeric powder and red chilli powder.
• I did not have curry leaves. So I did not use them. You can add them for extra flavor.
• Thickness of yogurt depends on how you like it. I like it medium thick. I whisk it so that I get a smooth yogurt.

Grape Salsa with White Quinoa Tortilla Chips

I tasted this salsa at Anush's school when we all parents had potluck on the night of International Day. As soon as I tasted, I fell in love with it and very next day I went and got these grapes and tried my own version of the recipe and had a whole lot with the quinoa tortilla chips and ate as a dinner....means I ate so much. They actually served with the normal corn tortilla chips but ...you guys know me....I agree corn is good too...but wanted to add something new...so found these tortilla chips....now it's more healthier...the way I like it. :-)

Ingredients:

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1 lb seedless Red Grapes

1 Green Chili chopped fine

2 tbsp Parsely chopped fine

1 small Shallot chopped fine

6-7 Hot and Sweet Cherry Peppers chopped (this comes in a bottle similar to pickles)

1 tbsp Olive Oil

Salt and Pepper to taste

1 tsp Lemon Juice

Method:

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1. In a large mixing bowl half the grapes and add all the other ingredients and mix well.

2. Transfer this to a serving bowl and serve with your choice of tortilla chips or just eat it like a sweet and spicy fruit salad.

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Roundup of 'Serve It - Grilled'

When we asked our friends to grill all the way this summer, they did. Here I am with an awesome and colorful roundup of Serve It - Grilled event. We have 29 fabulous grilled entries from sandwiches and pizzas to chicken and shrimp. I have grouped Vegetarian and Non-vegetarian entries separately for ease of viewing.


Vegetarian entries
1. Jyoti from Pages sent Paneer Tikka with minty yoghurt dip