This is a very simple n easy vendakkai poriyal recipe/Okra stir fry which many of u make in your kitchen regularly.I have been making this vendakkai poriyal for years but i wonder why i have not shared it here.Its an easy side dish recipe for bachelors and working women who has very less time to spend in the kitchen.Next to brinjal,vendakkai/Okra is my favourite vegetable.I love Vendakkai recipes a lot be it sambar,poriyal,fry,masala gravies and even thayir pachadi too.I love it to the core if its properly cooked,ie It should be cooked non-sticky & dry.As u all know,the biggest trouble we face while cooking lady’s finger is that sticky thread like thing(we say Nola nola/kola kolappu in tamil) that comes out from it.When i was new to cooking,i have tried several techniques like adding curd,lemon juice etc.But nothing worked for me.Finally i found by practice that the stickiness of lady’s finger would go off if we keep sauting in high flame continuously.Its a simple trick and it gives great result too.I love to have this poriyal with sambar and rasam sadam.Here i have served it with morkuzhambu and Yam chips.Some poeple used to have this curry as a side dish for chapati too! Soon i will try to share some North Indian style recipes with okra/Bhindi.Lets see how to make this yummy South Indian vendakkai poriyal recipe!
Check out my vendakkai sambar recipe
here !
Vendakkai poriyal recipe
Easy okra stir fry recipe without tomato & tamarind Cuisine: Indian
Category: Side dish
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes
INGREDIENTS
- Okra/Bhindi/Lady's finger/Vendakkai-25 nos
- Big onion - 1 no
- Sambar powder - 1.5 tsp ( use 1 tsp for less spice) OR Finely chopped green chillies-2 nos
- Curry leaves - few
- Sugar - 1/2 tsp ( to maintain the color)
- Grated coconut – 3 tbsp (optional)
- Lemon juice - 1/2 tsp (optional)
- Salt - as needed
- Water- very little
To temper
- Cooking oil - 1.5 tbsp
- Mustard seeds - 1tsp
- Urad dal - 1 tsp
- Chana dal - 2 tsp
- Hing/Asafetida - a pinch
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METHOD
- Wash and pat the lady’s finger in a kitchen towel to dry it.
- Chop in into small roundels and set aside.Heat oil in a kadai and splutter mustard seeds,urad dal & chana dal.Add finely chopped onions and curry leaves.Saute till onions turns transparent.
- Now add the chopped lady’s finger pieces along with sambar powder,salt and sugar.
- Keep the flame medium and saute well.When it starts to become sticky to the pan,turn the flame to high and keep sauting till it becomes non-sticky and dry.Stay nearby and keep on mixing.Wipe the ladle in the kadai whenever needed because the masala might stick to it.
- After they become non-sticky,reduce the flame to low & sprinkle very little water say 1tbsp.Mix well and cover the kadai.Let it cook in low flame for few minutes.Stir it once in the middle.
- Check for taste and add more salt if needed.Once the lady’s finger is cooked till soft,add grated coconut,mix well & switch off the flame.Add lemon juice if needed.Mix well and serve with rice!
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Note
- For variations,u can use finely chopped green chillies instead of sambar powder.
- You can also add one finely chopped tomato pieces instead of lemon juice.But u should saute tomatoes till it turns mushy.
- For a good masala flavor,u can add finely chopped ginger& garlic or g&g paste.
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Check out my vendakkai sambar recipe
here !
Enjoy this easy vendakkai poriyal with sambar,rasam or more kuzhambu.Tastes yummy !
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