Vendakkai Poriyal/Okra Stir Fry Recipe-Lady’s Finger Recipes

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Vendakkai poriyal is a simple South Indian okra stir fry made with tender lady’s finger, onion and spices. This dry vegetable side dish is especially good with sambar rice, rasam rice or curd rice.

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This is a very simple n easy vendakkai poriyal recipe/Okra stir fry which many of u make in your kitchen regularly.

I have been making this vendakkai poriyal for years but i wonder why i have not shared it here.Its an easy side dish recipe for bachelors and working women who has very less time to spend in the kitchen.Next to brinjal,vendakkai/Okra is my favourite vegetable.I love Vendakkai recipes a lot be it sambar,poriyal,fry,masala gravies and even thayir pachadi too.I love it to the core if its properly cooked,ie It should be cooked non-sticky & dry.

As u all know,the biggest trouble we face while cooking lady’s finger is that sticky thread like thing(we say Nola nola/kola kolappu in tamil) that comes out from it.When i was new to cooking, I have tried several techniques like adding curd,lemon juice etc. But nothing worked for me. Finally I found by practice that the stickiness of lady’s finger would go off if we keep sauting in high flame continuously. Use a good non-stick pan too.

Its a simple trick and it gives great result too.I love to have this poriyal with sambar and rasam sadam.Here I have served it with morkuzhambu and Yam chips.Some poeple used to have this curry as a side dish for chapati too! Soon i will try to share some North Indian style recipes with okra/Bhindi.Lets see how to make this yummy South Indian vendakkai poriyal recipe!

Check out my Vendakkai Sambar Recipe !

Quick Notes for US & Abroad Kitchens

Fresh okra: Wash and dry the pods completely before cutting so excess moisture does not increase sliminess.
Frozen okra: Cook pre-cut frozen okra uncovered in a wide skillet until its moisture evaporates; do not pressure cook it.
US kitchens: A wide cast-iron or non-stick skillet gives the okra enough room to pan-roast instead of steam.
Storage: Refrigerate leftovers promptly in a covered container and use within 2–3 days; reheat briefly to retain texture.

Vendakkai poriyal recipe

Chitra

Easy okra stir fry recipe without tomato & tamarind

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Prep Time 10

Cook Time 15

Total Time 25

Course Side Dish

Cuisine Indian

Ingredients

Main Ingredients

¼ kg Okra/Bhindi/Lady’s finger/Vendakkai
1 Big onion
1.5 tsp Sambar powder ( use 1 tsp for less spice)
Curry leaves few
½ tsp Sugar
½ tsp Lemon juice
Salt as needed

To temper

1.5 tbsp Cooking oil
1 tsp Mustard seeds
1 tsp Urad dal
2 tsp Chana dal
pinch Hing/Asafetida

Instructions

Wash and pat the lady’s finger in a kitchen towel to dry it.
Chop in into small roundels and set aside.Heat oil in a good non stick kadai and splutter mustard seeds,urad dal & chana dal.Add finely chopped onions and curry leaves.Saute till onions turns transparent.
Now add the chopped lady’s finger pieces along with sambar powder,salt and sugar.
Keep the flame medium and saute well.When it starts to become sticky to the pan,turn the flame to high and keep sauting till it becomes non-sticky and dry.Stay nearby and keep on mixing. If the kadai is smoking hot, reduce the flame to medium. Wipe the ladle in the kadai whenever needed because the masala might stick to it.
After they become non-sticky,reduce the flame to low & sprinkle very little water say 1tbsp.Mix well and cover the kadai.Let it cook in low flame for few minutes.Stir it once in the middle.
Check for taste and add more salt if needed.Once the lady’s finger is cooked till soft,add grated coconut,mix well & switch off the flame.Add lemon juice if needed.Mix well and serve with rice!