Vendakkai Poriyal Recipe (South Indian Style Okra Stir Fry Spiced With Sambar Powder)
Sauteed bhindi with red chilli powder and hing
The Vendakkai Poriyal Recipe is a very traditional South Indian Style of making the Okra with no onion and no garlic. Different communities in Southern India, make a variety of Okra and this particular style is very typical to the brahmin community, that does not have onion and garlic. The Vendakkai Poriyal Recipe is simple stir fry that is tossed in mustard and curry leaves, and seasoned with asafoetida, sambar powder and salt. Serve the Vendakkai (Okra) Poriyal along with steamed rice for lunch.
If you like this recipe, you can also try other Dry Vegetable recipes such as
10 M
40 M
50 M
4 Servings
Ingredients
- 500 grams Bhindi (Lady Finger/Okra) , cut into rounds
- 1 teaspoon Sambar Powder
- 1/2 teaspoon Asafoetida (hing)
- Salt , according to taste
- Red chilli powder , according to taste
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves , roughly torn
How to make Vendakkai Poriyal Recipe (South Indian Style Okra Stir Fry Spiced With Sambar Powder)
To begin making the Vendakkai Poriyal Recipe, we will be using a Wok or Kadai style pan to cook the okra.
Heat a tablespoon of oil in the wok; add the mustard seeds and allow it to crackle. Once the mustard seed crackle, add the curry leaves and the cut Vendakkai (Okra). Sprinkle some salt and cover the pan. Keep the heat on medium and cook the Vendakkai (Okra), until you see its getting moist and softened (partially cooked). This will take about 4 to 5 minutes.
As soon as you notice moisture on the Vendakkai (Okra) and it is partially cooked, place a large ladle in the wok and cover the wok again. With the ladle in place and the lid slightly ajar, we are allowing the steam to escape from the wok at the same time allow the Vendakkai (Okra) to get cooked through.
The reason we are keeping the lid slightly ajar, is so that we are letting some moisture escape and prevent the Vendakkai (Okra) to get mushy and gooey.
Once you notice the Vendakkai (Okra) is cooked through and is soft, add the sambar powder, asafoetida and give it a stir. Stir-fry for another 3 to 4 minutes keeping the wok open so the spices get well blended into the Vendakkai (Okra) Poriyal.
Once done, check the salt and spice levels and adjust to suit your taste.
Serve the Vendakkai (Okra) Poriyal along with steamed rice for lunch
Archana Doshi
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"
