Wash the okra nicely and trim the ends. Chop the okra into medium-sized round pieces.
Take the buttermilk in a vessel with a lid.
Add the salt, red chili powder, and turmeric powder to the buttermilk and mix well. Make sure salt is all dissolved.
Now, add the chopped okra to the buttermilk solution. If required add more buttermilk. Make sure all the okras are properly soaked.
Close the vessel and keep it in fridge. Let it soak for about 2 days. Shake this okra mix once in between.
After two days, drain the butter milk and transfer the okra in a big plate or plastic sheet. (The okra will be sticky but as it dries it will become non-sticky)
Sun-dry the okra until they are crisp and completely dried like below.
The vegetable-based fryums should be fried in low heat. Basically what I do is, after frying appalam or other vadagams, I turn off the heat and then add the veggie vadagams like this okra ones. These gets cooked faster.
Fry them until they turn brown.
Instead of red chili powder, you can use sambar powder too.
Make sure to shake the okra mix once when it is soaking.
That’s it. Store them in an air-tight container and use them in vathal kuzhambu or puli kuzhambu. This can be fried and served as rice accompaniment too.