Authentic Vendakkai Poriyal Recipe – Okra & Coconut South Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Authentic Vendakkai Poriyal Recipe – Okra & Coconut South Indian Side Dish

Introduction

Oh, Vendakkai Poriyal! This simple okra and coconut stir-fry is a staple in South Indian homes, and honestly, it’s one of those dishes that just feels like home. I remember my grandmother making this every summer when okra was in season – the aroma of sesame oil and curry leaves would fill the entire house. It’s a quick, easy side dish that’s bursting with flavour, and I’m so excited to share my version with you. You’ll be surprised how easy it is to make this restaurant-quality poriyal in your own kitchen!

Why You’ll Love This Recipe

This Vendakkai Poriyal isn’t just delicious; it’s also incredibly versatile. It’s perfect with a simple rice and dal, a comforting sambar, or even as part of a larger South Indian spread. Plus, it comes together in under 20 minutes – perfect for a weeknight meal. And the best part? It’s naturally gluten-free and can easily be made vegan!

Ingredients

Here’s what you’ll need to make this flavourful poriyal:

• 15 small okra (vendakkai) pieces (about 200g)
• 1 cup curd (plain yogurt) (about 240ml)
• 0.25 cup grated coconut (about 30g)
• 2 green chilies
• 1 tablespoon sesame oil (about 15ml)
• 1 teaspoon oil (for tempering) (about 5ml)
• 0.5 teaspoon mustard seeds (about 2g)
• 1 teaspoon urad dal (split black lentils) (about 6g)
• 1 pinch asafoetida (hing) (a tiny pinch!)
• 1 sprig curry leaves (about 10-12 leaves)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Using good quality ingredients really makes a difference.

• Okra: Look for young, tender okra pods. They’ll be less slimy and more flavourful.
• Yogurt: I prefer using slightly sour yogurt for this recipe. It adds a lovely tanginess.
• Coconut: Freshly grated coconut is best, but unsweetened desiccated coconut works in a pinch.
• Sesame Oil: Don’t skip this! Sesame oil is key to that authentic South Indian flavour.
• Asafoetida (Hing): A little goes a long way. It adds a unique umami flavour.

Okra (Vendakkai) Selection & Preparation

Choosing the right okra is important. You want pods that are firm, bright green, and free from blemishes. Avoid okra that’s too large or woody. To prep the okra, wash it thoroughly and pat it dry. Then, thinly slice it into circular pieces – about ¼ inch thick. This helps reduce sliminess.

The Role of Sesame Oil in South Indian Cooking

Sesame oil isn’t just a flavouring agent; it’s a cornerstone of South Indian cuisine. It has a distinct nutty aroma and flavour that elevates so many dishes. It’s also believed to have health benefits! I always keep a bottle of good quality sesame oil on hand.

Understanding Coconut & Green Chili Paste – Regional Variations

The coconut and green chili paste adds a wonderful creaminess and a touch of heat. Some families prefer a smoother paste, while others like a bit of texture. Feel free to adjust the number of green chilies to your spice preference. In some regions, a small piece of ginger is also added to the paste for extra flavour.

The Importance of Urad Dal & Asafoetida (Hing)

The tempering (or tadka) is where the magic happens! Urad dal adds a nutty crunch, while asafoetida (hing) lends a savoury depth. Asafoetida is a bit of an acquired taste, but it’s essential for that authentic South Indian flavour. It also aids digestion!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the sesame oil in a pan over medium heat. Add the sliced okra and sauté for 10-12 minutes, stirring frequently, until it’s completely non-sticky and slightly browned. This is the most important step – you want to get rid of all the sliminess!
2. While the okra is cooking, blend the coconut and green chilies into a smooth paste using minimal water. You want a thick paste, not a watery one.
3. In a mixing bowl, combine the sautéed okra, beaten yogurt, coconut paste, and salt. Mix well to ensure everything is coated evenly.
4. Now, for the tempering! In a small pan, heat the oil over medium heat. Add the mustard seeds and let them splutter. Then, add the urad dal and sauté until golden brown. Add the asafoetida and curry leaves, and sauté for a few seconds until fragrant.
5. Pour the tempering over the yogurt mixture and mix thoroughly.
6. Serve chilled with rice or as a side dish. It’s even better the next day!

Expert Tips

Here are a few tips to help you make the perfect Vendakkai Poriyal:

• Achieving Non-Sticky Okra: The Key to Perfect Poriyal: The key to non-sticky okra is to sauté it for long enough. Don’t rush this step!
• Balancing Spice Levels: Adjusting Green Chili Quantity: Start with one green chili and taste as you go. You can always add more, but you can’t take it away!

Variations

• Vegan Vendakkai Poriyal Adaptation: Simply substitute the yogurt with a plant-based yogurt alternative. Coconut yogurt works particularly well.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment – Mild to Spicy: Adjust the number of green chilies to your liking. You can also remove the seeds from the chilies for a milder flavour.
• Festival Adaptations – Serving During Onam or Sadya: This poriyal is a common addition to the elaborate Onam or Sadya feasts in Kerala.

Serving Suggestions

Vendakkai Poriyal is incredibly versatile. It pairs beautifully with:

• Steaming hot rice
• Sambar
• Rasam
• Dal
• Chapati or roti

Storage Instructions

Leftover Vendakkai Poriyal can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together!

FAQs

• What is the best way to cut okra for poriyal to avoid sliminess? Thinly slicing the okra into circular pieces and sautéing it for a sufficient amount of time are the best ways to avoid sliminess.
• Can I use store-bought coconut paste instead of freshly grated coconut? Yes, you can! Just make sure it’s unsweetened.
• What is asafoetida (hing) and where can I find it? Asafoetida is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores or online.
• Can this poriyal be made ahead of time? Yes, you can make it a day ahead. The flavours will develop even more!
• What is the best rice to serve with Vendakkai Poriyal? A simple steamed rice like sona masoori or basmati rice is perfect.