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."
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:
Otherwise extend for another 5 minutes and saute it well to get crispyness.
