Vendakkai Poriyal | Ladies Finger Poriyal

This one is again an easy South Indian style okra or bhindi preparation, more aptly known as the Vendakkai Poriyal. The particular poriyal preparations from the South Indian cuisine really amazes me with the fact that a dish can be all things delicious, comforting, nutritious as well as soul-soothing, inspite of being so simple. This one made with bhindi is also a no onion, no garlic recipe as well as vegan-friendly too. Looking for a different kind of bhindi dish to pair with your dal-chawal? This ladies finger poriyal is surely the one for you!

About Vendakkai Poriyal

‘Vendakkai’ is the Tamil name for ‘okra’ or ‘lady’s finger,’ which is ‘bhindi’ in Hindi. Also, a ‘poriyal’ is a simple, yet tasty and hearty dish of a dry vegetable sauté or stir-fry, typically done in a South Indian style. Hence, the name Vendakkai Poriyal.

Every poriyal recipe is wholesome in its preparation because it usually is a vegetable stir-fry, made the South Indian way. The spices and other ingredients that go in the making are mostly similar and are quite healthy. I have already shared a few healthy variations of poriyals like:

• Beans Poriyal
• Carrot Poriyal
• Beetroot Poriyal
• Kovakkai Poriyal

This is one of those recipes of mine, which is easy and fuss-free to cook and yet tastes great. Along with the vendakkai or bhindi (okra), rest of the other ingredients that make up this poriyal dish are just as basic and common.

You really won’t have a trouble in sourcing them or even getting them together, as most of it is always available in an Indian home kitchen. Since okra is the hero ingredient in the recipe, make sure to use fresh, tender and bright green okra pods.

So, for this Vendakkai Poriyal, you require mustard seeds, split and husked black gram (urad dal), curry leaves, green chilies, asafoetida (hing), turmeric powder and coriander leaves. You can cook the dish in sesame oil, coconut oil or any other neutral flavored oil.

I make this super easy no onion, no garlic recipe of okra poriyal on a regular basis. Most of the times, as a side dish with sambar-rice or rasam-rice. Sometimes, with chapatis and phulkas too. Do try this recipe and you will surely like it for its simple flavors.

If you are accustomed to having more of the North Indian style bhindi masala or sabji or dishes, then this South Indian Vendakkai fry is a refreshing change. After all, change is what was, is and will always be inevitable!

How to make Vendakkai Poriyal

Preparation

1. Rinse 250 grams lady’s finger (vendakkai, okra or bhindi) in fresh water a couple of times. Then wipe dry each okra pods with a clean kitchen towel.

Ensure that they are thoroughly dried before you begin to chop them. Slice them into thin rounds of 0.25 to 0.5 inches. Keep aside.

2. In a shallow frying pan, heat 2 tablespoons of sesame oil (gingelly oil) or any neutral flavored oil.

Make sure to use a well seasoned pan with a heavy base. Or else the okra may stick to the pan.

Lower the heat, add ½ teaspoon mustard seeds and ½ teaspoon urad dal (split and husked black gram).

3. Sauté stirring often till the mustard seeds crackle and the urad dal turns golden.

4. Then, add the following ingredients:

• 8 to 10 curry leaves
• 1 to 2 chopped green chilies or 1 to 2 dried red chilies (broken and deseeded)
• a pinch asafoetida (hing)
• ⅛ teaspoon turmeric powder

5. Stir and mix well.

Making Vendakkai Poriyal

6. Add all of the sliced lady’s finger.

7. Stir and mix to combine.

8. Season with salt as required.

9. Stir and mix well. Sauté or stir-fry the poriyal on low heat without covering the pan with a lid. Keep stirring at intervals of 3 to 4 minutes for uniform and even cooking.

Do not cover the pan with any lid as this can lead to the okra becoming slimy.

10. Switch off the heat when the okra is softened and cooked well. This takes about 12 to 14 minutes on low heat.

11. Lastly, sprinkle 2 tablespoons of chopped coriander leaves. At this stage, you can also add 2 to 3 tablespoons of grated fresh coconut, if you like.

12. Stir and then serve Vendakkai Poriyal hot or warm as a side dish with Curd Rice, sambar-rice or rasam-rice.

You can also serve it as a side dish with your everyday dal-rice. You want to make the dal, North Indian, Maharashtrian or any other regional style, completely your wish. This poriyal will taste good with everything.

If you are a flatbread fanatic, then you can easily pair this vendakkai fry with your rotis, phulkas, chapatis or even plain parathas. You can also pack it in your lunch box.

Expert Tips

1. For best results, use tender okra or bhindi for this recipe. If the vendakkai is mature, then you might get a fibrous mouth-feel while eating it.
2. This poriyal can be cooked in coconut oil, sesame oil, sunflower oil or any other neutral flavored oil.
3. You can add 1 to 2 dried red chilies, broken and deseeded, if you don’t have green chilies.
4. If you want to make the poriyal spicier, you can increase the quantity of chilies in it.
5. Once the okra is softened and cooked, you can opt to add about 2 to 3 tablespoons of grated fresh coconut if you prefer.
6. Use a heavy and well seasoned frying pan or saute pan to make this dish.

More Poriyal Recipes To Try!

Moderate • 30 mins

Tamil Nadu Food

Beans Poriyal Recipe (Green Beans with Coconut)

Moderate • 20 mins

Vegetable Recipes

Beetroot Poriyal

Easy • 40 mins

Cabbage Recipes

Cabbage Poriyal

Easy • 30 mins

Vegetable Recipes

Kovakkai Poriyal

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Vendakkai Poriyal Post from the blog archives, first published in September 2015 has been republished and updated on December 2022.