Vendakkai Poriyal is a traditional and common stir fry made using Okra (Vendakkai) and mild spices. There are different ways the Vendaikkai fry can be made, but for the poriyal we make it very simple, no-onion-no-garlic and using basic ingredients that most kitchens do have.
Ladys’ finger Stir-Fry | Vendakaai Poriyal, is one of the traditionl poriyal variety we used to do often. Ladys’ finger is one of the highly nutritious vegetables. Some kids and elders hate to eat ladys’ finger because of its sticky nature. But when cooked properly, we can get rid off the sticky nature and we would get really fluffy and non-sticky Ladys’ finger Stir-Fry | Vendakaai Poriyal and the kids would love to devour them!
TIP : To get rid of the sticky nature while cooking the Lady’s Finger, add a teaspoon of curd or tamarind water. This will completely remove the stickiness and enable easy cooking of the vegetable.
Vendakkai Poriyal would be a great side dish for many main courses. We can serve them with any variety rices or with our traditional kuzhambu or sambar varieties. Even for toddlers, we can mix this poriyal with paruppu sadam with ghee.
Vendakkai are rich sources of dietary fiber, minerals, and vitamins; often recommended by nutritionists in cholesterol controlling and weight reduction programs. As much as possible you may want to include this in your regular diet.
Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu
Equipments Needed
Heavy Bottomed Pan
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 25 minutesminutes
Servings: 4people
Calories: 196kcal
Author: Sowmya Venkatachalam
Vendakkai Poriyal is a traditional and common stir fry made using Okra (Vendakkai) and mild spices. There are different ways the Vendaikkai fry can be made, but for the poriyal we make it very simple, no-onion-no-garlic and using basic ingredients that most kitchens do have.
Wash and dry ladysfinger using a clean towel or kitchen towel. Make sure that the ladys' finger (Vendakkai) is completely dry otherwise it becomes mushy while cooking.
Chop the ladys' finger to medium size pieces.
Start cooking the Poriyal
Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add split urid dal and fry till the dals turn golden brown colour.
Add chopped ladysfinger to the pan and add turmeric powder, salt and chilli powder and mix well.
I have used non-stick pan, so I have used only oil for tempering and I have kept the flame to medium and allow the ladysfinger to cook slowly and stir-fry them occasionally without making them mushy. Do not cover the pan while cooking. ! If you are using a traditional iron pan, then it is better to use a tablespoon of curd or tamarind water to get rid off its sticky nature while it starts cooking. Usage of curd or tamarind water is not necessary while we use non-stick pan.
When the ladysfinger is nicely cooked and fried, remove from flame
Serve the yummy Layds' finger Stir-Fry | Vendakaai Poriyal with any variety rices or with any sambar or kuzhambu varieties.
Notes
Adding a tablespoon of curd or tamarind water will help to get rid off its sticky nature of Vendakkai while it starts cooking.
You can add onion to the poriyal if you like. Fry the onion in the oil after tempering. once Onion is cooked, you can mix Vendakkai to the mix.
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Method with Step by Step pictures to make Lady’s finger poriyal :
Wash and dry ladysfinger using a clean towel or kitchen towel. Make sure that the ladysfinger is completely dry otherwise it becomes mushy while cooking. Chop the ladysfinger to slightly medium size pieces. Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add split urid dal and fry till the dals turn golden brown colour.
Add chopped ladys’ finger to the pan and add turmeric powder, salt and chili powder and mix well. I have used non-stick pan, so I have used only oil for tempering and I have kept the flame to medium and allow the ladysfinger to cook slowly and stir-fry them occasionally without making them mushy.Do not cover the pan while cooking. ! If you are using a traditional iron pan, then it is better to use a tablespoon of curd or tamarind water to get rid off its sticky nature while it starts cooking. Usage of curd or tamarind water is not necessary while we use non-stick pan. When the ladysfinger is nicely cooked and fried, remove from flame
Serve the yummy Laydsfinger Stir-Fry | Vendakaai Poriyal with any variety rices or with any sambar or kuzhambu varieties.
Avoiding non-stick pans is good for our health.A heavy cast iron pan is ideal.