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4.9 from 39 votes

Vendakkai Poriyal | Ladies Finger Poriyal

This ladies finger poriyal is a tempered and sauteed dry South Indian dish made with ladies finger and spices.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2 to 3
Calories: 181 kcal
Course: Side Dish
Cuisine: Indian

Ingredients

  • 250 grams bhindi (vendakkai or okra or lady finger)
  • 2 tablespoon sesame oil or any neutral flavored oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal (split and husked black gram)
  • 8 to 10 curry leaves
  • 1 to 2 green chilies - chopped or 1 to 2 dry red chilies, broken and deseeded
  • 1 pinch asafoetida (hing)
  • 1/8 teaspoon turmeric powder (ground turmeric)
  • 2 tablespoon chopped coriander leaves (cilantro)
  • salt as required

Instructions

Preparation
    Cup of Yum
  1. Rinse the okra a few times in fresh water and wipe dry all the okra with a clean kitchen towel. Make sure that there is no water or moisture on the okra pods before chopping them.
  2. Then slice the bhindi into thin rounds of 0.25 to 0.5 inches. Keep aside.
  3. Also chop 1 to 2 green chillies and coriander leaves. Keep aside.
Making vendakkai poriyal
  1. In a shallow frying pan, heat sesame oil. Lower the heat. Add mustard seeds and urad dal.
  2. On low heat saute till the mustard seeds crackle and the urad dal turns golden.
  3. Then add the curry leaves and chopped green chilies or dry red chilies (broken & deseeded). Also add a pinch of asafoetida and turmeric powder. Stir to mix.
  4. Add all of the sliced okra. Stir well.
  5. Season with salt according to taste. Stir well again and saute the poriyal on a low heat without covering the pan with a lid. Keep on stirring at intervals of 3 to 4 minutes for uniform even cooking. Do not cover the pan with any lid.
  6. Switch off the heat when the ladies finger is done and cooked well. This takes about 12 to 14 minutes on a low heat.
  7. Lastly sprinkle chopped coriander leaves. 
  8. At this stage you can also add grated fresh coconut if you want.
  9. Stir and then serve vendakkai poriyal hot or warm as a side dish with curd-rice, sambar-rice or rasam-rice.
  10. You can also pack this vendakkai fry in your tiffin box with a side of roti, paratha or whole wheat bread.

Notes

  • This vendakkai fry recipe can be scaled as per your needs.
  • Use a well seasoned heavy pan or frying pan to make the dish.
  • Use tender and fresh okra.
  • Don't cover the pan while sauteing the okra as it can make the okra slimy.

Nutrition Information

Calories 181kcal (9%) Carbohydrates 12g (4%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 2g (10%) Sodium 84mg (4%) Potassium 373mg (11%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 1075IU (22%) Vitamin C 111.5mg (124%) Calcium 119mg (12%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 2to 3

Amount Per Serving

Calories 181

% Daily Value*

Calories 181kcal 9%
Carbohydrates 12g 4%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 2g 10%
Sodium 84mg 4%
Potassium 373mg 8%
Fiber 5g 20%
Sugar 2g 4%
Vitamin A 1075IU 22%
Vitamin C 111.5mg 124%
Calcium 119mg 12%
Iron 0.9mg 5%

* Percent Daily Values are based on a 2,000 calorie diet.