vendakkai poriyal recipe, how to make vendakkai poriyal | ladies finger poriyal

vendakkai poriyal recipe with step by step photos – easy and simple south indian recipe of okra fry or okra poriyal.

vendakkai is the tamil name for okra and poriyal is a sauteed or stir fried dry dish made with any veggie.

i make this super easy no onion no garlic recipe of bhindi poriyal on a regular basis. i often make this dish as a side with sambar rice or rasam rice. do try this recipe and you will like it for its simple flavors and taste.

since this is a dry dish it often goes very well as a side dish with a main dish like dal-rice or sambar-rice. you can also serve poriyal with chapatis or phulkas.

before i proceed with the recipe, i would like to thank all the readers and blogger friends who wrote to us. thanks for all the support and encouragement as always. we had a planned trip to the kumbh mela in nasik, in the last week of august and thereafter we extended our trip impromptu to god’s own country – kerala. so it has been a month long trip. we have resumed our routine life after this long and relaxing vacation. i have started cooking regularly at home, but slowly getting attuned to photography and blogging. i will update a few recipes as and when i get time to do so.

i decided to share this recipe as it easy, simple not only to cook but blog as well. i will move on to a few not so easy recipes in some time.

if you like okra or bhindi, then you can also check these ladies finger recipes which go along well with rotis, bread or steamed rice:

• bhindi masala recipe
• bhindi fry recipe
• bendakaya vepudu
• bhindi masala gravy
• bharwa bhindi recipe.

ladies finger poriyal or vendakkai poriyal recipe below:

4.82 from 11 votes

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vendakkai poriyal recipe | ladies finger poriyal | okra poriyal recipe

vendakkai poriyal recipe - tempered and sauteed dry south indian dish made with ladies finger and spices. no onion no garlic recipe.

course side dish

cuisine south indian, tamil nadu

prep time 10 minutes

cook time 15 minutes

total time 25 minutes

servings 2 to 3

rough calories per serving 181 kcal

author dassana

ingredients (1 cup = 250 ml)

• 250 grams bhindi (vendakkai or okra or lady finger)
• 2 tablespoon sesame oil or any oil
• ½ teaspoon mustard seeds (rai)
• ½ teaspoon urad dal (split and husked black gram)
• 8 to 10 curry leaves (kadi patta)
• 1 to 2 green chilies (hari mirch) - chopped or 1 to 2 dry red chilies, broken and deseeded
• 1 pinch asafoetida (hing)
• 1/8 teaspoon turmeric powder (haldi)
• 2 tablespoon chopped coriander leaves (dhania patta)
• salt as required

how to make recipe

preparation for vendakkai poriyal recipe:

1. rinse and wipe dry all the okra with a clean kitchen towel. 

2. then slice the bhindi into thin rounds of 0.25 to 0.5 inches. keep aside.

3. also chop 1 to 2 green chillies and 2 tbsp coriander leaves. keep aside.

making vendakkai poriyal recipe:

1. in a shallow frying pan, heat 2 tbsp of sesame oil. lower the flame and add ½ tsp mustard seeds & ½ tsp urad dal.
2. saute till the mustard seeds crackle and the urad dal turns golden.
3. then add the curry leaves, chopped green chilies or 1 to 2 dry red chilies (broken & deseeded) a pinch of asafoetida and turmeric powder. stir.
4. add all of the sliced okra. stir well.
5. season with salt. stir well again and saute the poriyal on a low flame without covering the pan with a lid. keep on stirring at intervals of 3 to 4 minutes for uniform cooking. do not cover the pan with any lid.

6. switch off the flame when the ladies finger is done and cooked well. this takes about 12 to 14 minutes on a low flame.

7. lastly sprinkle 2 tbsp chopped coriander leaves. 

8. at this stage you can also add 2 to 3 tbsp of grated fresh coconut if you want.

9. stir and then serve vendakkai poriyal as a side dish with curd-rice, sambar-rice or rasam-rice.

step by step ladies finger poriyal or vendakkai poriyal recipe:

1. rinse and wipe dry all the ladies finger (vendakkai or okra or bhindi) with a clean kitchen towel. then slice the ladies finger to thin rounds of 0.25 to 0.5 inches. keep aside.

2. in a shallow frying pan, heat 2 tbsp of sesame oil. lower the flame and add ½ tsp mustard seeds/rai & ½ tsp urad dal (split and husked black gram).

3. saute till the mustard seeds crackle and the urad dal turns golden.

4. then add 8 to 10 curry leaves, 1 to 2 green chilies (chopped) or 1 to 2 dry red chilies (broken & deseeded), a pinch of asafoetida. also add ⅛ tsp turmeric powder.

5. stir.

6. add all of the sliced ladies finger (okra).

7. stir well.

8. season with salt.

9. stir well again and saute the ladies finger poriyal on a low flame without covering the pan with a lid. keep on stirring at intervals of 3 to 4 minutes for uniform cooking. do not cover the pan with any lid.

10. switch off the flame when the ladies finger is done and cooked well. this takes about 12 to 14 minutes on a low flame.

11. lastly sprinkle 2 tbsp chopped coriander leaves. at this stage you can also add 2 to 3 tbsp of grated fresh coconut if you want.

12. stir and then serve vendakkai poriyal as a side dish with curd rice, sambar-rice or rasam-rice.

dassana amit

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.

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