Vendakkai Poriyal Recipe | Ladies Finger Poriyal Recipe
Vendakkai Poriyal, also known as Ladies Finger Poriyal, is a classic South Indian dish made from okra, a green vegetable known for its unique, slimy texture. In this recipe, the okra is stir-fried with a melange of aromatic spices, such as mustard seeds, cumin, and curry leaves, creating an irresistible combination of flavors. The dish is characterized by its delicate balance of earthy, spicy, and tangy notes, and the slightly crunchy texture of the okra. Typically served as a side dish with rice and sambar, Vendakkai Poriyal is an indispensable part of a traditional South Indian meal.
Ingredients
- 500 g okra / bhindi ladies finger
- 2 tbsp Oil
- 1 tsp mustard seeds / rai
- 1 tsp Cumin (Jeera)
- 1 curry leaves
- 2-3 dried red chilli broken into pieces
- 1/4 tsp Asafoetida / hing hing
- 1/2 tsp turmeric powder
- 1 tsp Red Chilli Powder adjust to taste
- 1 tsp coriander powder
- 1/2 tsp garam masala optional
- Salt to taste
- 2 tbsp coriander leaves / cilantro chopped (for garnishing)
Optional Additions:
- 1/2 cup coconut
- 1/4 cup peanuts
- 1 Onions finely chopped
- 1 Tomato finely chopped
- 1 tsp tamarind paste
Instructions
Pre-Cooking Preparation Steps
- Washing and drying the okra: Wash the okra thoroughly under running water to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towels, ensuring there's no moisture left, as it can lead to a slimy texture during cooking. This step should take around 5-10 minutes.
- Chopping the okra: Remove the ends of the okra and slice them into 1/4-inch thick round pieces. Set aside in a bowl. If you're using onion and tomato, finely chop them as well. This step should take approximately 10 minutes.
- Measuring the spices: Measure out all the required spices and set them aside, ready to use. This should take about 5 minutes.
Cooking Steps
- Tempering the spices: In a large, heavy-bottomed pan or wok, heat the vegetable oil over medium heat. Once hot, add the mustard seeds and cumin seeds. Allow them to crackle for a few seconds before adding the curry leaves, broken red chilies, and asafoetida. Sauté for another 30 seconds to release the aroma.
- Cooking the okra: Add the chopped okra to the pan, and stir well to coat the pieces with the tempered spices. Cook for 8-10 minutes, stirring occasionally, until the okra starts to soften and turn golden brown.
- Adding the spices: Stir in the turmeric powder, red chili powder, coriander powder, and garam masala (if using). Add salt to taste. If you're using onion, tomato, or tamarind extract, add them at this stage as well. Mix well and cook for another 5-7 minutes, until the okra is fully cooked and the spices have blended well.
- Garnishing and serving: Once the Vendakkai Poriyal is cooked, turn off the heat and add the grated coconut or crushed peanuts, if desired. Mix well and transfer the dish to a serving bowl. Garnish with freshly chopped coriander leaves and serve hot alongside rice and sambar or rasam.
Equipment Used for This Recipe
Notes & Tips
- To prevent the okra from becoming slimy, ensure they are completely dry before cooking and avoid stirring the dish too frequently.
- Adjust the amount of red chili powder according to your taste and spice preference.
- If using tamarind extract, be cautious with the amount, as too much can overpower the dish.
Nutrition Information (Note: Approximate)
Nutrition Facts
Vendakkai Poriyal Recipe | Ladies Finger Poriyal Recipe
Amount per Serving
Calories
264
% Daily Value*
Fat
19
g
29
%
Saturated Fat
8
g
50
%
Trans Fat
0.04
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
4
g
Sodium
30
mg
1
%
Potassium
735
mg
21
%
Carbohydrates
21
g
7
%
Fiber
9
g
38
%
Sugar
7
g
8
%
Protein
7
g
14
%
Vitamin A
1545
IU
31
%
Vitamin B1
0.4
mg
27
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
6
mg
30
%
Vitamin B5
1
mg
10
%
Vitamin B6
1
mg
50
%
Vitamin C
73
mg
88
%
Vitamin E
2
mg
13
%
Vitamin K
59
µg
56
%
Calcium
143
mg
14
%
Iron
3
mg
17
%
Magnesium
119
mg
30
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.