Go Back
வெண்டைக்காய் பொரியல் – Simple vendakkai poriyal fry made with minimum ingredients

Vendakkai Poriyal | Simple Vendakkai Poriyal Fry

A simple vendakkai poriyal made with minimum ingredients, where okra is roasted first to remove stickiness and finished as a dry, home-style fry.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3
Course: Side Dish
Cuisine: south indian
Ingredients Equipment Method Notes

Ingredients
  

  • 250 gms vendakkai okra, washed, dried and cut into ½-inch pieces
  • 2 tbsp oil for frying and tempering
  • ½ tbsp mustard seeds
  • 2 strands strands curry leaves
  • 1 no Onion sliced
  • 1 tbsp Chilli powder homemade used
  • 1 tbsp Corriander Powder homemade used
  • ¼ tbsp turmeric powder homemade used
  • Salt to taste

Equipment

  • 1 Heavy Bottom Pan

Method
 

  1. Wash the vendakkai well and wipe them completely dry using a clean cloth. Trim the ends and cut into ½-inch pieces. Ensure there is no moisture to avoid stickiness.
  2. Heat 1 tablespoon oil in a pan. Add the chopped vendakkai and fry on medium flame, stirring occasionally, until the sticky texture disappears and the pieces look lightly roasted.
  3. Remove the roasted vendakkai from the pan and keep aside.
  4. In the same pan, add 1 teaspoon oil. Add mustard seeds and allow them to splutter.
  5. Add curry leaves and saute for a few seconds until aromatic.
  6. Add the roasted vendakkai and back into the pan with sliced onion. Add red chilli powder, coriander powder, turmeric powder, and salt.
  7. Mix everything well so the spices coat the vendakkai evenly. Close the pan with a lid and cook on low flame for about 5 minutes. This allows the vendakkai to cook fully and absorb the spice flavours without burning.
  8. After 5 minutes, open the lid and gently stir. Continue sautéing on low to medium flame, stirring occasionally, until all moisture evaporates and the vendakkai becomes completely dry and crisp. This step may take a few more minutes, so be patient and avoid high flame.
  9. Once the vendakkai is well cooked, dry, and nicely crisp, switch off the flame and serve hot.

Notes

  • Always wash the vendakkai well and wipe it completely dry before cutting. Any moisture will make the vendakkai sticky while cooking.
  • Roasting the vendakkai first is an important step. Do not skip it, as this helps remove the slimy texture and gives a better final fry.
  • Cook the vendakkai mostly on low to medium flame. High flame can burn the spices before the vegetable cooks properly.
  • Once the spices are added and the lid is closed, allow the vendakkai to cook slowly. Opening the lid too often can affect the texture.
  • For a very crisp poriyal, sauté uncovered for a few extra minutes at the end until all moisture has evaporated.
  • This vendakkai poriyal tastes best when served fresh.
  • If needed, you may refrigerate leftovers for up to one day, but note that the crispness will reduce.