Okra Poriyal is a south Indian side dish that goes well with all kinds of rice varieties. Vendakkai poriyal is a simple dish. It goes well with sambar rice, rasam rice, and curd rice. Vendakkai/okra is a versatile vegetable, we can prepare different varieties of dishes with it like, stirfry, sambar, karakuzhambu, okra masala, okra fry, okra curry, etc. I make this stir fry on a regular basis.
Notes
- To clean okra first rinse it in the cold water and keep it aside until water drains. Once done, dry it with a clean cotton cloth.
- No water should be there otherwise, it may become slimy while cooking.
- Once dried, cut the edges and cut them into small pieces.
- It is important to cook okra until stickiness leaves off.
- Use oil generously for best results.
- You can add 1/2 tsp of rice flour or gram flour for crispiness.
Other Poriyal Varieties –Vazhaikkai Poriyal, Kovakkai Poriyal , Pavakkai Poriyal, Vazhaipoo poriyal , Avarakkai Poriyal, Beetroot Poriyal, Pavakkai Fry, Carrot Poriyal, Vazhakkai Poriyal, Murungai keerai poriyal, Kathrikkai Poriyal,Urulai Kizhangu Poriyal.
Okra Poriyal is a south Indian side dish that goes well with all kinds of rice varieties. Vendakkai poriyal is a simple dish. It goes well with sambar rice, rasam rice, and curd rice. Vendakkai/okra is a versatile vegetable, we can prepare different varieties of dishes with it like, stirfry, sambar, karakuzhambu, okra masala, okra fry, okra curry, etc. I make this stir fry on a regular basis.
- 400 grams Vendakkai
- 1/2 cup Onion/Shallots chopped
- 3 tsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Urad dal
- 1 pinch Turmeric Powder
- 3/4 tsp Sambar Powder
- Few Curry leaves
- Salt
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Heat oil to a pan, add mustard seeds, curry leaves and urad dal. Allow it to pop.
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Add the chopped onions, cook till the onions become soft.
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Add okras and saute on a low flame for a minute.
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Cook okras till the sliminess disappear.
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Add sambar powder, turmeric powder and salt.
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Cook until the okras become slightly brown and crispy.
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Serve hot with rice.
Method
Step by Step pictures
1. Heat oil in a pan, add mustard seeds, curry leaves, and urad dal. Allow it to pop.
2. Add the chopped onions, cook till the onions become soft.
3. Add okras and saute on a low flame for a minute.
4. Cook okras till the sliminess disappears.
5. Add sambar powder, turmeric powder, and salt.
6. Cook until the okras become slightly brown and crispy.
7. Serve hot with rice.
