Vendaikai coconut poriyal is a delightful South Indian stir-fry dish that combines okra with freshly grated coconut. This simple yet delicious recipe is perfect to serve with rice and dal, or as a side dish for any South Indian meal. Enjoy the flavors and textures of this traditional dish!
Vendaikai Coconut Poriyal
4
servings10
minutes15
minutesIndulge in the flavors of South India with Vendaikai coconut poriyal, a tasty okra stir-fry dish paired with freshly grated coconut. Perfect for rice and dal or as a side dish.
Ingredients
Vendaikai (Okra)- 10 to 15 Nos
Onion – 1
Coconut gratings – 2 tablespoons
Sambar Powder – 1 teaspoon
Turmeric Powder – 1/4 teaspoon
Oil – 1 tablespoon
Mustard – 1/2 teaspoon
Urad Dal – 1 teaspoon
Asafoetida Powder – a pinch
Curry leaves – few
Salt – 1/2 teaspoon or as per taste
Directions
- Wash and dry the okra (vendaikai) using a paper towel. Cut it into small round pieces. Finely chop the onion.
- Heat oil in a kadai, and once it’s hot, add mustard seeds. Wait for them to pop, then add urad dal and fry until it turns light brown.
- Stir in asafoetida powder and curry leaves, followed by the chopped onion. Fry until the onion becomes brown.
- Add the okra pieces and stir fry on low heat until the stickiness is gone.
- Season with sambar powder, turmeric, and salt, mixing everything well.
- Finish by adding coconut gratings, stirring occasionally, and cook on low heat for 3-5 minutes.
- Serve the cooked okra with hot sambar sadam.
Recipe Video
