Vendakkai Poriyal Recipe. An easy and quick stir fry recipe using ladies finger or okra or bhindi as they are more commonly called as, usually served as a side dish with rice.
It is usually a part of the south indian lunch platter. It is also a dry curry.
I love vendakkai and I love to eat it raw and this vendakkai poriyal is often made at home as it is loved by all.
Many hesitate to cook this veggie as they become sticky and gooey on cooking and avoid it just for this very reason.
As this stir fry remains dry even after a long time after cooking, it is very apt to pack for kids/office lunch box.
How to prevent or cook vendakkai without it turning into a slimy, sticky and gooey mass?
There are many tips that have already been shared by many on this topic.
Some add, water that has been used to rinse rice to avoid sticking
Some add little curd/yogurt to the okra while cooking.
Some microwave the chopped okra before cooking to avoid them sticking together but you can cook vendakkai/okra properly on stove top itself without it turning into a sticky mass.
Cooking this poriyal in a cast iron pan gives the best result probably, as I love the texture of the poriyal. But of course the cast iron has to be properly seasoned for the best results. See how to season a cast iron pan.
You can chop the vendakkai/okra the day before and store it in an airtight container to prevent them for sticking together while cooking the next day.
Never ever close the pan with a lid while cooking okra. The water droplets that will fall from the lid will make the vendakkai to become mushy.
Add salt only after the vendakkai is half cooked, else the salt will bring out the water from the okra and they will become a mushy mass.
Other recipes using vendakkai / okra that you will like,
Vendakkai Poriyal Recipe details below:
- Vendakkai / Okra –1/4 kgs
- Onion - 1 medium
- Mustard seeds – 1/2 tsp
- Urad dal – 1 tsp
- Sambar powder – 1 tsp
- Curry leaf – 1 sprig
- Salt – to taste
- Oil – 1 tbsp
- Wash okra and wipe it dry. You can also spread them on a plate or towel and let it air dry.
- Trim the edges and cut them into ¼ inch roundels. Chop the onion finely.
Make Vendakkai Poriyal:
- Heat a pan with oil. Add mustard seeds and when they splutter, add urad dal and let it get roasted to golden brown.
- Add onion and sauté till it turns translucent.
- Add chopped vendakkai and cook for a minute over high flame. You can see the okra beginning to stick to the pan.
- Reduce the flame and add curry leaves, sambar powder and salt and mix well. Do not close the pan with a lid.
- Cook over low flame for 4-5 minutes till the vendakkai gets cooked well and becomes dry. Keep mixing in between.
- Vendakkai Poriyal is ready to be served hot with rice.