Vendakkai Poriyal Recipe (South Indian Style Okra Stir Fry Spiced With Sambar Powder)

Sauteed bhindi with red chilli powder and hing

Archana Doshi
Vendakkai Poriyal Recipe (South Indian Style Okra Stir Fry Spiced With Sambar Powder)
1496 ratings.

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

  1. Sweet Corn Poriyal Recipe
  2. Awadhi Style Karela Ka Dulma Recipe
  3. Dahi Suran Ki Sabzi Recipe

Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

40 M

Total in

50 M

Makes:

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)

  1. To begin making the Vendakkai Poriyal Recipe, we will be using a Wok or Kadai style pan to cook the okra.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Once done, check the salt and spice levels and adjust to suit your taste.

  7. Serve the Vendakkai (Okra) Poriyal along with steamed rice for lunch

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Last Modified On Tuesday, 16 January 2018 16:16
     
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