Vendakkai Poriyal

Vendakkai Poriyal is a popular South Indian dish known for its delicious and nutritious qualities. It is a simple and quick stir-fry made with okra, which is also called “vendakkai” or “lady’s finger”.

Vendakkai Poriyal is cherished for its unique combination of flavors and textures.

The okra is typically sliced into small pieces and cooked with a medley of spices, including mustard seeds, curry leaves, and other spices.

This dish is not only a treat for your taste buds but also offers several health benefits. Okra is a good source of dietary fiber, vitamins, and minerals, making Vendakkai Poriyal a nutritious addition to your meal. It’s also a great vegetarian and vegan option that can be enjoyed by a wide range of people.

Whether you’re a fan of South Indian cuisine or looking to explore new vegetarian dishes, Vendakkai Poriyal is a must-try that will delight your senses and provide you with a dose of healthy goodness.

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Vendakkai Poriyal

"Vendakkai Poriyal: A South Indian Delight of Crispy Okra, Toasted Coconut, and Spices – Where Nutty, Spicy, and Crunchy Flavors Dance in Harmony, Elevating Every Meal to a Culinary Adventure."

Course Side Dish

Cuisine Indian, South Indian

Keyword Okra, Okra Curry, Poriyal, Vendakkai, Vendakkai Poriyal, Vendakkai Side Dish

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3

Author Dhivya Krishna Kumar

Equipment

• 1 Frying Pan
• 1 Spatula

Ingredients

• Oil – 2 tbsp
• Onion – 1 small size
• Vendakkai / Okra – 1/2 kg
• Curry Leaves – 1 string
• Mustard/Urad Dhal – 1 tsp
• Chilli Powder – 1 tsp
• Turmeric Powder – 1/4 tsp

Instructions

• Place the pan and preheat it.
• Add 2 tbsp of sunflower oil to the pan.
• Once the oil is hot add 1 tsp of mustard seeds and urad dhal and allow it to pup up.
• Then add some curry leaves on to it.
• Add 1 small size finely chopped onion to the pan and saute it for few minutes.
• Now add finely chopped 1/2 kg vendakkai/okra to the pan.
• Saute it for few minutes.
• It may look like sticky. But after few minutes you can notice the sickyness getting reduced and non sticy.
• At this time add required amount of salt to the ladies finger.
• Add 1/4 tsp of turmeric powder on to the pan.
• Next add 1 tsp of chilli powder to the vendakkai and saute it for 4 – 5 minutes.
• If you prefer soft texture we can turn off the flame at this stage.
• Otherwise extend for another 5 minutes and saute it well to get crispyness.
• Serve spicy and roasted vendakkai with sambar.

Notes

Pictorial Guidance:

Place the pan and preheat it.

Add 2 tbsp of sunflower oil to the pan.

Once the oil is hot add 1 tsp of mustard seeds and urad dhal and allow it to pop up.

Allow it to fry for few minutes.

Add 1 small size finely chopped onion to the pan and saute it for few minutes.

Now add 1 string of curry leaves on to the pan.

Saute it for few minutes.

Now add finely chopped 1/2 kg vendakkai/okra to the pan.

It may look like sticky. But after few minutes you can notice the sickyness getting reduced and becomes non sticky.

After stickyness goes add required amount of salt to the ladies finger.

Add 1/4 tsp of turmeric powder on to the pan.

Next add 1 tsp of chilli powder to the vendakkai and saute it for 4 – 5 minutes.

If you prefer soft texture we can turn off the flame at this stage.
Otherwise extend for another 5 minutes and saute it well to get crispyness.

Serve spicy and roasted vendakkai with sambar.

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