Vendakkai Poriyal Recipe (South Indian Style Okra Stir Fry Spiced With Sambar Powder)
A vegetarian South Indian Recipes recipe with bhindi (lady finger/okra) - cut into rounds, sambar powder, asafoetida (hing). Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
13 steps- 1
To begin making the Vendakkai Poriyal Recipe, we will be using a Wok or Kadai style pan to cook the okra
- 2
Heat a tablespoon of oil in the wok; add the mustard seeds and allow it to crackle
mustard seeds(1 teaspoon) - 3
Once the mustard seed crackle, add the curry leaves and the cut Vendakkai (Okra)
mustard seeds(1 teaspoon)sprig curry leaves - roughly torn(1) - 4
Sprinkle some salt and cover the pan
salt - according to taste - 5
Keep the heat on medium and cook the Vendakkai (Okra), until you see its getting moist and softened (partially cooked)
- 6
This will take about 4 to 5 minutes
- 7
As soon as you notice moisture on the Vendakkai (Okra) and it is partially cooked, place a large ladle in the wok and cover the wok again
- 8
With the ladle in place and the lid slightly ajar, we are allowing the steam to escape from the wok at the same time allow the Vendakkai (Okra) to get cooked through
- 9
The reason we are keeping the lid slightly ajar, is so that we are letting some moisture escape and prevent the Vendakkai (Okra) to get mushy and gooey
- 10
Once you notice the Vendakkai (Okra) is cooked through and is soft, add the sambar powder, asafoetida and give it a stir
sambar powder(1 teaspoon)asafoetida (hing)(1/2 teaspoon)red chilli powder - according to taste - 11
Stir-fry for another 3 to 4 minutes keeping the wok open so the spices get well blended into the Vendakkai (Okra) Poriyal
bhindi (lady finger/okra) - cut into rounds(500 grams) - 12
Once done, check the salt and spice levels and adjust to suit your taste
salt - according to tastered chilli powder - according to taste - 13
Serve the Vendakkai (Okra) Poriyal along with steamed rice for lunch
Rate this recipe
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Vendakkai Poriyal Recipe (South Indian Style Okra Stir Fry Spiced With Sambar Powder)
A vegetarian South Indian Recipes recipe with bhindi (lady finger/okra) - cut into rounds, sambar powder, asafoetida (hing). Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
13 steps- 1
To begin making the Vendakkai Poriyal Recipe, we will be using a Wok or Kadai style pan to cook the okra
- 2
Heat a tablespoon of oil in the wok; add the mustard seeds and allow it to crackle
mustard seeds(1 teaspoon) - 3
Once the mustard seed crackle, add the curry leaves and the cut Vendakkai (Okra)
mustard seeds(1 teaspoon)sprig curry leaves - roughly torn(1) - 4
Sprinkle some salt and cover the pan
salt - according to taste - 5
Keep the heat on medium and cook the Vendakkai (Okra), until you see its getting moist and softened (partially cooked)
- 6
This will take about 4 to 5 minutes
- 7
As soon as you notice moisture on the Vendakkai (Okra) and it is partially cooked, place a large ladle in the wok and cover the wok again
- 8
With the ladle in place and the lid slightly ajar, we are allowing the steam to escape from the wok at the same time allow the Vendakkai (Okra) to get cooked through
- 9
The reason we are keeping the lid slightly ajar, is so that we are letting some moisture escape and prevent the Vendakkai (Okra) to get mushy and gooey
- 10
Once you notice the Vendakkai (Okra) is cooked through and is soft, add the sambar powder, asafoetida and give it a stir
sambar powder(1 teaspoon)asafoetida (hing)(1/2 teaspoon)red chilli powder - according to taste - 11
Stir-fry for another 3 to 4 minutes keeping the wok open so the spices get well blended into the Vendakkai (Okra) Poriyal
bhindi (lady finger/okra) - cut into rounds(500 grams) - 12
Once done, check the salt and spice levels and adjust to suit your taste
salt - according to tastered chilli powder - according to taste - 13
Serve the Vendakkai (Okra) Poriyal along with steamed rice for lunch
Rate this recipe
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