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A simple and delicious South Indian stir-fry featuring tender okra cooked with onions, coconut, and mild spices. This quick side dish is the perfect non-slimy okra preparation, pairing wonderfully with rice and sambar.
For 4 servings
Prepare the Okra: Wash the okra thoroughly. Pat them completely dry with a clean kitchen towel or let them air dry for 30 minutes. This step is crucial to prevent a slimy texture. Once dry, trim the top and tail, then chop into ½-inch thick rounds.
Temper the Spices: Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and wait for them to splutter completely, which takes about 30-45 seconds. Then, add the urad dal, broken dried red chillies, and curry leaves. Sauté for about 1 minute until the dal turns a light golden brown and becomes fragrant.
Sauté Aromatics: Add the finely chopped onion to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
Cook the Okra: Add the chopped okra to the pan. Stir gently to coat it with the oil and tempered spices. Increase the heat to medium-high and cook uncovered for 10-12 minutes. Stir gently every 2-3 minutes until the okra is tender, the sliminess has disappeared, and it's slightly browned at the edges.
Add Spices and Salt: Reduce the heat to low. Add the turmeric powder and sambar powder. Stir to combine. Now, add the salt and mix gently. Cooking for another 2 minutes allows the flavors to meld with the okra.
Garnish and Serve: Turn off the heat. Add the fresh grated coconut and give it a final gentle stir. Serve the Vendakkai Poriyal hot as a side dish with rice and sambar, rasam, or curd rice.
A simple and delicious South Indian stir-fry featuring tender okra cooked with onions, coconut, and mild spices. This quick side dish is the perfect non-slimy okra preparation, pairing wonderfully with rice and sambar.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 184.23 calories per serving with 3.63g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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For extra texture, add 1-2 tablespoons of roasted peanuts or cashews along with the grated coconut at the end.
Substitute the large onion with 10-12 shallots (sambar onions) for a more traditional and slightly sweeter flavor.
Squeeze a teaspoon of fresh lemon juice over the poriyal just before serving for a bright, tangy finish.
Add a pinch of asafoetida (hing) to the hot oil along with the mustard seeds for an enhanced aroma and digestive benefits.
Okra is an excellent source of both soluble and insoluble fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
The mucilage (slimy substance) in okra contains prebiotics that feed beneficial gut bacteria, promoting a healthy digestive system and preventing constipation.
The use of coconut oil and fresh coconut provides medium-chain triglycerides (MCTs), which are a source of healthy fats that can provide quick energy.
This dish contains antioxidants from okra (polyphenols), turmeric (curcumin), and curry leaves, which help combat oxidative stress and inflammation in the body.
The most important step is to ensure the okra is completely dry before chopping. Wash and pat dry thoroughly. Also, cook it in an open pan on medium-high heat and add salt only at the end of the cooking process.
Yes, it is a very healthy dish. Okra is rich in fiber, vitamins, and minerals. The dish is lightly spiced, cooked in minimal oil, and is naturally gluten-free and plant-based, making it a nutritious addition to any meal.
One serving of Vendakkai Poriyal (approximately 1 cup or 150g) contains around 130-150 calories, depending on the amount of oil and coconut used. It's a relatively low-calorie side dish.
Yes, you can use frozen cut okra. Do not thaw it. Add the frozen okra directly to the pan after sautéing the onions. You may need to cook it for a few extra minutes to ensure all the moisture evaporates.
If you don't have sambar powder, you can use a mix of 1 teaspoon of coriander powder, ½ teaspoon of cumin powder, and ¼ teaspoon of red chilli powder as a substitute.
Leftover Vendakkai Poriyal can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan over low heat until warmed through.
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