Easy Vendakkai Poriyal Recipe – Okra with Sambar & Coconut

Last Updated on 2 months by Neha Deshmukh

Easy Vendakkai Poriyal Recipe – Okra with Sambar & Coconut

Hey everyone! Today, I’m sharing a recipe that’s a staple in many South Indian homes – Vendakkai Poriyal. It’s a simple, flavorful stir-fry made with okra (lady’s finger), and trust me, it’s way easier to make than you might think! I first made this when I was trying to impress my mother-in-law, and it was a hit – so I knew I had to share it with you all.

Why You’ll Love This Recipe

This Vendakkai Poriyal is quick, healthy, and bursting with flavor. It’s a fantastic side dish to pair with rice, sambar, and rasam. Plus, the sambar powder adds a lovely depth that takes it beyond a simple okra stir-fry. It’s ready in under 30 minutes, making it perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to make this delicious Vendakkai Poriyal:

• 20 Lady’s finger / Vendakkai (approx. 200g)
• 1 Big onion (approx. 150g)
• 1 tsp Sambar powder
• 0.25 tsp Turmeric powder (approx. 1g)
• 1 tbsp Cooking oil (15ml)
• 2 tsp Cooking oil (for tempering) (10ml)
• 0.5 tsp Mustard seeds (approx. 2g)
• 1 tsp Urad dal (approx. 5g)
• 0.5 tsp Cumin seeds (approx. 2g)
• Curry leaves (a small sprig)

Ingredient Notes

Let’s talk ingredients! A few things will make all the difference:

• Sambar Powder: This is key to the flavor profile. You can find it at most Indian grocery stores, or online. Every brand has a slightly different taste, so feel free to experiment to find your favorite!
• Vendakkai Variations: In some regions, like parts of Tamil Nadu, people add a little besan (gram flour) to the okra before cooking to help reduce sliminess.
• Drying the Lady’s Finger: This is so important! Okra can get slimy if it’s not completely dry. Wash it, and then pat it dry with a clean kitchen towel, or even let it air dry for a bit. Trust me on this one!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Wash and thoroughly dry the lady’s finger. Chop into small rounds – about ½ inch pieces work well. Finely chop the onion too.
2. In a microwave-safe bowl, combine the chopped lady’s finger, onion, sambar powder, turmeric powder, salt, and 1 tbsp oil. Give it a good mix, making sure everything is coated.
3. Now, microwave on high (800W) for 2 minutes. Stir well, and repeat in 2-minute intervals until the okra is cooked through – this usually takes about 8-10 minutes total. Stirring each time helps prevent sticking and ensures even cooking.
4. While the okra is microwaving, let’s do the tempering! In a small pan, heat 2 tsp oil. Once hot, add the mustard seeds. When they start to splutter, add the urad dal, cumin seeds, and curry leaves. Cook until the dal turns golden brown and fragrant.
5. Pour this lovely tempering over the cooked poriyal and mix well.
6. Finally, optionally garnish with grated coconut before serving. My grandmother always added a generous sprinkle, and it just elevates the whole dish!

Expert Tips

• Don’t overcrowd the bowl when microwaving. If you have a lot of okra, cook it in batches.
• Stirring is your friend! It really helps prevent the okra from sticking and becoming slimy.
• Adjust the salt to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: For a milder flavor, reduce the sambar powder to ½ tsp. For a spicier kick, add a pinch of red chili powder. My friend loves to add a finely chopped green chili too!
• Regional Variations: In Kerala, you might find Vendakkai Poriyal made with coconut oil and a touch of asafoetida (hing).
• Festival Adaptations: This poriyal is often part of a South Indian Sadhya (festive vegetarian meal).

Serving Suggestions

Vendakkai Poriyal is best served hot with:

• Steaming rice
• Sambar
• Rasam
• A dollop of yogurt (for a cooling contrast)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It might lose a little of its crispness, but it will still be delicious!

FAQs

1. How do I prevent the Vendakkai Poriyal from becoming slimy?

The key is to dry the lady’s finger thoroughly before chopping and cooking. Also, stirring frequently during microwaving helps a lot!

2. What is Sambar Powder and where can I find it?

Sambar powder is a blend of spices used in South Indian cuisine, especially in sambar and poriyal. You can find it at Indian grocery stores or online retailers.

3. Can I make this Vendakkai Poriyal on the stovetop instead of in the microwave?

Absolutely! Sauté the okra and onion in a pan with oil over medium heat until cooked through, then add the sambar and turmeric powder. Continue with the tempering as described.

4. What is the best way to chop lady’s finger to minimize stickiness?

Chopping it into small, even rounds helps. And again, making sure it’s completely dry is crucial!

5. Can I add other vegetables to this poriyal, like carrots or beans?

Definitely! Feel free to experiment. Carrots and beans would be lovely additions. Just adjust the cooking time accordingly.