Vendakkai Poriyal: Authentic South Indian Okra Stir-Fry Recipe
35 minutes
1299 reads
About Vendakkai Poriyal: Authentic South Indian Okra Stir-Fry Recipe
Vendakkai Poriyal, a beloved South Indian okra stir-fry, is a simple yet flavorful dish perfect for any meal. This recipe gently cooks tender okra with onions and aromatic spices, creating a comforting and satisfying side dish.The classic tempering of urad dal (split black gram), mustard seeds, and curry leaves adds a delightful crunch and irresistible aroma. Enjoy this wholesome vegetarian dish with steamed rice or soft rotis for a truly authentic South Indian experience.Easy to make and packed with flavor, Vendakkai Poriyal is a staple in many South Indian homes and a fantastic addition to your weekly meal plan.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Spices & Seasoning
- 1 tsp Urad Dal black, split; also known as gram
- 1 tsp Mustard Seeds rai
- 8-10 leaves Curry Leaves
- 1.5 tsp Salt or to taste
- 1 tsp Turmeric Powder haldi
- 1 tsp Sambar Powder
Other
- 2 tbsp Oil vegetable or coconut oil
Instructions
Preparation
- Wash and thoroughly clean the okra. Trim the stem ends and chop into small, ½-inch pieces. Set aside.
Tempering
- Heat oil in a pan over medium heat. Add the urad dal and mustard seeds.
- When the dal turns lightly brown and the mustard seeds begin to splutter, add the curry leaves. Saute briefly until fragrant.
Sautéing Onions and Okra
- Add the chopped onion and sauté for 2-3 minutes until translucent.
- Add the chopped okra, salt, turmeric powder, and sambar powder. Stir well to coat the okra evenly with spices.
Cooking the Okra
- Reduce heat to low. Cook the okra, stirring occasionally every 3-4 minutes, to prevent sticking and ensure even cooking.
- Continue cooking for 15-20 minutes, or until the okra is tender and most of the moisture has evaporated. The okra should be cooked through but not mushy.
Serving
- Remove from heat and serve hot with steamed rice or rotis.
Recipe Notes
Expert Tips for the Best Vendakkai Poriyal
- Don't overcrowd the pan: Cooking the okra in batches ensures even browning and prevents steaming.
- Low and slow is key: Gentle cooking over low heat allows the okra to soften and absorb the flavors fully, without becoming mushy.
- Adjust spices to your taste: Feel free to adjust the amount of sambar powder or add other spices like red chili powder for extra heat.
- Fresh is best: Using fresh, high-quality ingredients will elevate the taste of your Vendakkai Poriyal.
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Recipe Nutrition
Calories: 67kcalCarbohydrates: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 855mgSugar: 1g
Ruchi sharma
Articles: 22
4 Comments
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Looks so incredible! Thank you for sharing.
Perfect dish! Can’t wait to cook it.
What a delicious recipe! Thanks for posting.
Such a tasty dish! Thanks for the recipe.