This okra poriyal goes well with plain rice along with South Indian sambar or rasam. It can also be served with curd rice or lemon rice as well. You can also pack this in the lunch box along with any variety rice like ghee rice, lemon rice and jeera rice. I make this recipe usually without coconut, however adding a bit of dried coconut adds flavor. You can make this with or without coconut.
Preparation
- This step is optional. You can also use idli podi to make the okra poriyal flavorful. Dry roast dals in a low heat until they turn aromatic. Add in the sesame and coconut. Cool this and powder it.
- Wash vendakkai under running water. Wipe off with a cloth and chop to half inch thick slices.
How to make vendakkai fry
- Heat a pan with oil and allow the cumin and mustard to splutter. Saute dals until golden along with red chili and curry leaves. Add hing.
- When the dals are fried well to golden, add chopped vendakkai. Saute for 2 to 3 mins on a medium heat.
- Add Lemon juice. This helps the okra to turn less slimy while cooking. You can also skip lemon if you do not like it.
- Keep stirring and fry the okra on a medium flame until it is cooked well completely. You can also cover and cook once the stickiness has gone. Add salt and turmeric when the stickiness has gone completely and okra is cooked.
- Add red chili powder and the spice powder.
- Mix and stir fry for 1 to 2 minutes. Serve vendakkai fry with rice. For more Bhindi recipes. you can checkBhindi fryBhindi masalaBendakaya pulusuBhindi ki sabji
