Vendakkai Poriyal | How to Make Okra Fry

Vendakkai poriyal – simple south Indian side dish to make frequently at home. Its best serve with sambar , kara kuzhambhu , also with curd rice. The addition of shallots caramelize the poriyal and gives a wonderful taste to this bhindi fry. Here is how to make okra fry with stepwise pictures.

You might like these side dish recipes also:

• Mixed veg Poriyal
• Beetroot poriyal
• Cabbage Poriyal
• Pudalangai poriyal
• Murunga keerai Poriyal
• Beans Carrot poriyal

Vendakkai poriyal – Ingredients

Vendakkai (lady’s finger / okra) – 1 bowl or as needed

Shallots (small onions) – 6 to 7 nos(chopped finely)

Coconut – 3 tbsp (shredded)

Red chili powder / kuzhambhu milagai thool – 1 tbsp

Turmeric powder – a generous pinch

Salt – as needed

To season:

 Gingelly oil / refined oil – 1 tbsp

Mustard – ½ tsp

Urad dal – ½ tsp

Jeera seeds – ½ tsp

Red chillies – 2 nos

Curry leaves – few

How to make vendakkai poriyal:

1. Wash okra(lady’s finger), cut both ends, chop into fine pieces.
2. Heat a kadai, add oil, season with mustard, urad dal, jeera, red chilies and curry leaves.
3. Add chopped onions and saute well till it becomes soft and translucent.
4. Now add chopped vendakkai, stir in medium low flame. Sprinkle needed salt and stir again.
5. Add chilli powder, turmeric powder and mix well.
6. Sprinkle 1 tbsp of water, and close with plate or lid. Keep the flame low and let it cook for 5 to 7 mins.
7. Keep stirring occasionally to avoid sticking to the bottom.
8. Once the vendakkai gets cooked, add shredded coconut, mix well and turn off the flame.

Notes:

1. While chopping vendakkai, check there are germs in veggies and chop.
2. Adjust salt and chili powder as per your need.
3. Do not add more water as it makes the poriyal mushy.
4. The addition of coconut is optional, if you don’t want, you can skip it.