Vendakkai Poriyal Recipe. An easy and quick stir fry recipe using ladies finger or okra or bhindi as they are more commonly called as, usually served as a side dish with rice.
It is usually a part of the south indian lunch platter. It is also a dry curry.
I love vendakkai and I love to eat it raw and this vendakkai poriyal is often made at home as it is loved by all.
Many hesitate to cook this veggie as they become sticky and gooey on cooking and avoid it just for this very reason.
As this stir fry remains dry even after a long time after cooking, it is very apt to pack for kids/office lunch box.
How to prevent or cook vendakkai without it turning into a slimy, sticky and gooey mass?
There are many tips that have already been shared by many on this topic.
Some add, water that has been used to rinse rice to avoid sticking
Some add little curd/yogurt to the okra while cooking.
Some microwave the chopped okra before cooking to avoid them sticking together but you can cook vendakkai/okra properly on stove top itself without it turning into a sticky mass.
Cooking this poriyal in a cast iron pan gives the best result probably, as I love the texture of the poriyal. But of course the cast iron has to be properly seasoned for the best results. See how to season a cast iron pan.
Notes:
You can chop the vendakkai/okra the day before and store it in an airtight container to prevent them for sticking together while cooking the next day.
Never ever close the pan with a lid while cooking okra. The water droplets that will fall from the lid will make the vendakkai to become mushy.
Add salt only after the vendakkai is half cooked, else the salt will bring out the water from the okra and they will become a mushy mass.
Other recipes using vendakkai / okra that you will like,
Kurkuri Bhindi
Vendakkai Puli Kulambu
Bhindi Masala
Vendakkai Poriyal Recipe details below:
Recipe
Vendakkai Poriyal
Ingredients
- Vendakkai / Okra –¼ kgs
- Onion - 1 medium
- Mustard seeds – ½ tsp
- Urad dal – 1 tsp
- Sambar powder – 1 tsp
- Curry leaf – 1 sprig
- Salt – to taste
- Oil – 1 tbsp
Instructions
Preparation:
- Wash okra and wipe it dry. You can also spread them on a plate or towel and let it air dry.
- Trim the edges and cut them into ¼ inch roundels. Chop the onion finely.
Make Vendakkai Poriyal:
- Heat a pan with oil. Add mustard seeds and when they splutter, add urad dal and let it get roasted to golden brown.
- Add onion and sauté till it turns translucent.
- Add chopped vendakkai and cook for a minute over high flame. You can see the okra beginning to stick to the pan.
- Reduce the flame and add curry leaves, sambar powder and salt and mix well. Do not close the pan with a lid.
- Cook over low flame for 4-5 minutes till the vendakkai gets cooked well and becomes dry. Keep mixing in between.
- Vendakkai Poriyal is ready to be served hot with rice.
Kaveri Venkatesh
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Meena Selvakumaran
nice click,wonderful tips .
Cathleen
Can't believe I have never tried this before! It looks wonderful!
Ms.Chitchat
My family favourite, love it any time. But, I would like mine to be a little crisp on the outside.
divya
simple n delicious fry....lovely clicks
Divya Shivaraman
Perfect stir fry without any greasy texture...loved your click with perfect focus...just a suggestion, more lighting would have made this pic more bright
Sireesha Puppala
looking so yummy:) and very nice pictures..droooling
Sunanda
Looks very tempting.. Okra stir fry is alway a hit whn you have few option of veggies to cook...
http://sunandaskitchen.blogspot.in/
Hari Chandana
My fav curry.. looks yummy !!
Priya Suresh
Simple yet one of my favourite poriyal,love simply with curd rice.
The Yogi Vegetarian
Lovely dish! And useful tips on stopping it from sticking.
Home Delivery
Actually i dont know cooking.These Blogs are very helpful to me
JEYASHRI SURESH
I too make the same way exceptthe addition of onions.Pretty presentation
Hamaree Rasoi
Delicious and healthy poriyal. Wonderfully prepared.
Deepa
Arthy Suman
I'm someone who never like okra because of its slimy texture....great tips for me to try okra...
nayana
simple and healthy sabji....
Nisha
My hubby and I LOVE bhindi in any form, and we both don't understand the fuss about sticky-gooey-okra.
It does start out that way, but after it is completely properly cooked, even if covered with lid, either I hardly see any stickiness or whatever little there may be does not bother me!