Recipe: Appetizing South style Okra Stir fry / Vendakkai Poriyal

Recipe: Appetizing South style Okra Stir fry / Vendakkai Poriyal Delicious, fresh and tasty.

South style Okra Stir fry / Vendakkai Poriyal. 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.

This vendakkai poriyal is made in tamil speaking homes and is almost the same as bendakaya vepudu from andhra cuisine.

But there are many different ways of making bendakaya vepudu.

The recipe I'm sharing today is Vendakkai poriyal - an everyday okra/lady fingers/bhindi stir fry South Indian dish.

You can cook South style Okra Stir fry / Vendakkai Poriyal using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of South style Okra Stir fry / Vendakkai Poriyal

1. You need 1 kg of Okra tender ones finely chopped.

2. It’s 2 of Onions big sized finely chopped.

3. You need 4 tablespoons of Cooking oil.

4. Prepare 1 tablespoon of Mustard seeds.

5. Prepare 2 tablespoons of Chanadal or as preferred.

6. It’s few sprigs of Curry leaves.

7. Prepare 1 tablespoon of Crushed garlic.

8. You need 1.5 teaspoon of Salt or as per taste.

9. Prepare 1 teaspoon of Red chilli powder.

In Tamil, vendakkai means okra and poriyal is the Tamil word for fried or sometimes sautéed vegetable dish.

Okra also known as lady fingers, has many nutritional benefits, its high in Vitamin C, low in calories, high in vitamin K and folate.

Okra Poriyal is a south Indian side dish that goes well with rice and roti varieties, it is a popular dish in Tamilnadu.

Vendakkai poriyal is a simple dish.

South style Okra Stir fry / Vendakkai Poriyal step by step

1. Heat oil in a wide pan..

2. Add mustard seeds in the hot oil and let the seeds splutter. Then add the Chana dal and roast them till crunchy and golden. Drop in few curry leaves and roast. Add a tablespoon crushed garlic and sauté until they give out a nice aroma and turn golden..

3. Add the finely chopped onions. Sauté until they turn translucent and dry. Add salt as required at this stage..

4. Now add the finely chopped okra. Toss gently in low heat along with the other ingredients. Keep tossing until every slice of okra turns glossy. Add a teaspoon of red chilli powder..

5. Toss and gently roast the okra until they turn tender and non-sticky. I normally don’t cook okra completely in high heat. We prefer eating a par -cooked Poriyal. Par cooking doesn’t mean raw..

6. Quick and tasty Okra Poriyal is ready..

7. Tip : Always Pat dry the cleaned okra completely before chopping to avoid a no sticky Poriyal. Secondly, don’t reduce oil quantity in this recipe. Using Sesame oil adds more flavour to this Poriyal though it’s optional..

Another important thing, while cooking the okra becomes half in quantity.

Just make a note of it.

It goes well with sambar rice, rasam rice, and curd rice.

Vendakkai poriyal recipe with step by step photos - easy and simple South Indian recipe of okra fry or okra poriyal.

A vegan and no onion no garlic recipe.