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:
ladies finger poriyal or vendakkai poriyal recipe below:
vendakkai poriyal recipe
INGREDIENTS FOR vendakkai poriyal recipe
- 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 vendakkai poriyal recipe
preparation for vendakkai poriyal recipe:
- 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 recipe:
- 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.
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.
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.. ?
nice to know jagadesh. thanks for the feedback.
Could u pls give me jackfruit recipe
manisha which jackfruit recipe are you looking for?
I was wondering how I should do it if I have frozen oakra. Can you please tell me?
i have never used frozen okra, so i do not know how they are added to sabzis or gravies.
Dassana ji,
Your recipes are simple and easy to make. First of all i should thank you for the rasgulla recipe which came out nicely. Every time what ever i make any item i follow your vegrecipe only it is really a good one. Thanks a lot once again
Regards
Madhavi
thanks a lot madhavi for this feedback 🙂
I like bhindi fry. It’s tasty
HI Dasanna, in your apple cake recipe, can I replace coconut sugar with normal white baking sugar? Sorry for posting it here; needed to know by today and see that comments there are closed.
Hare Krishna!
Divya
hare krishna divya.
no issues. yes you can add regular sugar. it will work.
I just add chilli powder but this variation is also nice.
thanks divya. i generally do not chilli powder. i either add green chilies or dry red chilies. but will try with chilli powder.
hi dassana
Good to have you back. Such a wonderful site you have. M a regular visitor.i keep browsing your site whenever i get free time. It’s become a hobby now. The step by step pics are very useful. I refer to your pics while cooking to see if my dish has the same look as yours at that stage. I,v tried many of your recipes. Most have turned out good. Especially loved the tawa paneer,eggless banana cake. Wanted to leavea comment but the comment option wouldn’t open . now i know why. Hope you had a great holiday.
Also tried the basic wheat chocolate cake but it was a disaster. Din’t cook in the middle though my toothpick came out clean. I had inserted it at the middle. N cake sunk in the middle. May be it was overmixed, I had some difficulty folding . anyways will try again.
I haven’t tried this recipe so can’t rate it. The five star is for your passion n dedication . and also for replying to every single comment n helping out your readers. Very few bloggers do that
Keep Motivating us with your good work. God bless you.
P.s sorry about the long comment
shilpa, no problem with the long comment and thanks a lot for all that you have said. hugs 🙂
with the cake sunken, it could be due to the low temperature in the oven or opening the oven door many times or uneven folding or mixing. you can try next time 🙂
Hi dassana
Was very happy to see your prompt reply. Gave me the confidence to ask my silly doubts. I had read all the comments before trying the cake. So I guess it could be over mixing. My mixture had good amount of lumps so i had to mix more than i usually would.I baked in a Samsung oven convection mode at 180° preheated for 10 min at 200°. Opened at to 15 min to cover with foil n 25 min, 30 min n 35 min finally to take it out. Just as I opened at 25 min the cake sunk in front of my eyes. The central portion was not cooked as in the batter remained just like that. I have a few doubts
1. For covering with aluminium foil should we take out the cake from the oven .(I tried covering while it was inside n couldn’t do it well) wont taking out affect the rising of the cake
2. For manual mixing which is better a wire whisk or wooden spatula
3. To make a wheat cake, can I substitute any maida cake recipe with wheat n add some more liquid ingredient than the recipe calls for.
Thanks in advance
welcome shilpa.
1. when i cover with aluminium foil, i directly keep the foil on the pan in the oven. very rarely i have removed the pan outside when i was not able to cover the pan properly. but nothing has gone wrong with the cake so far. when you remove the pan also, keep it gently on the on the kitchen surface. even a slight force will sunk the cake from the center.
2. depends on what you are mixing. for mixing stuff like cream or softened butter, wired whisk is better. for mixing liquid batters, again wired whisk is better. for thick batter and for folding, a wooden spatula is better.
3. whole wheat cake can be replaced with maida in most cake recipes. depending on the fibre quotient and the type/quality of whole wheat flour, you may need to add more liquids in it.