vendakkai poriyal

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Vendakkai poriyal recipe with step by step photos – easy and simple South Indian recipe of okra fry or okra poriyal. A vegan and no onion no garlic recipe.

vendakkai poriyal recipe

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 okra 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.

How to make vendakkai poriyal

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.

bhindi for vendakkai poriyal recipe

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

mustard for vendakkai poriyal

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

mustard for vendakkai poriyal

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.

curry leaves for vendakkai poriyal recipe

5. Stir.

making vendakkai poriyal

6. Add all of the sliced ladies fingers.

bhindi for vendakkai poriyal

7. Stir well.

okra for vendakkai poriyal

8. Season with salt.

salt for vendakkai poriyal

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.

cooking vendakkai poriyal

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.

cooked vendakkai poriyal

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.

garnishing vendakkai poriyal

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

vendakkai poriyal
More poriyal recipes for you

  1. Beans poriyal
  2. Carrot poriyal
  3. Cabbage poriyal
  4. Beetroot poriyal
  5. Kovakkai poriyal

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vendakkai poriyal recipe, ladies finger poriyal recipe, okra poriyal recipe

Vendakkai Poriyal

4.89 from 9 votes
This ladies finger poriyal is a tempered and sauteed dry South Indian dish made with ladies finger and spices.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Cuisine South Indian, Tamil Nadu
Course: Side Dish

Servings 2 to 3
Units

Ingredients

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

    (cilantro leaves)

  • salt as required

Instructions

preparation

  • Rinse and wipe dry all the okra with a clean kitchen towel. 
  • Then slice the bhindi into thin rounds of 0.25 to 0.5 inches. Keep aside.
  • Also chop 1 to 2 green chillies and 2 tbsp coriander leaves. Keep aside.

making vendakkai poriyal

  • In a shallow frying pan, heat 2 tbsp of sesame oil. Lower the flame and add ½ tsp mustard seeds & ½ tsp urad dal.
  • Saute till the mustard seeds crackle and the urad dal turns golden.
  • 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.
  • Add all of the sliced okra. Stir well.
  • 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.
  • Switch off the flame when the ladies finger is done and cooked well. This takes about 12 to 14 minutes on a low flame.
  • 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.
  • Stir and then serve vendakkai poriyal as a side dish with curd-rice, sambar-rice or rasam-rice.

Nutrition Info Approximate values

Nutrition Facts
Vendakkai Poriyal
Amount Per Serving
Calories 181 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 84mg4%
Potassium 373mg11%
Carbohydrates 12g4%
Fiber 5g21%
Sugar 2g2%
Protein 3g6%
Vitamin A 1075IU22%
Vitamin C 111.5mg135%
Calcium 119mg12%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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65 Comments

  1. Simple recipe.. but usually it did not come out well. But this time Vendekai came out well.. Thank you..
    Thanks for all your good recipe.. ?

    1. i have never used frozen okra, so i do not know how they are added to sabzis or gravies.

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