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 is a flavorful South Indian dish featuring okra (vendaikai) sautéed with aromatic spices and coconut. To prepare, start by washing and cutting the okra into small rounds, and finely chop an onion. In a kadai, heat oil and add mustard seeds, allowing them to pop before adding urad dal and frying until golden. Incorporate asafoetida powder, curry leaves, and the chopped onion, cooking until the onion is browned. Add the okra and stir-fry on low heat until the stickiness disappears. Season with sambar powder, turmeric, and salt, mixing thoroughly. Finally, fold in grated coconut and cook on low heat for a few minutes. Serve this delicious poriyal alongside hot sambar sadam for a delightful meal.
Vendaikai coconut poriyal Recipe
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.
Hi Kamala!!
Thanx for sharing the South Indian recipes, its just the way done at my home… after a long time have found something of my taste and desire…
I feel like I've achieved something:-
Hi Raina,
Thank you for visiting my site and your comments.
Hi Kamala,
Really nice, admired to cook once i seen this image.
Thanks!
-Gobi
Thank you Gopi.
thanks a lot….It was nice..
Tried it today and came out well.
Great. Richa’s favourite.
Hi Kamala
Every time I cook okra, I end up with a unappetising sticky curry. But your recipe turned out very well and tasty, Not slimy at all !!I don’t know what is the secret.
My Mum makes a basic dry okra fry without any onions, with just turmeric, red chilli powder and salt. I never seemed to get it nice and dry, always slimy. Would you kindly try it and post the recipe please?
Thanks a lot for your site.
Thank you Vibha for your feed back. Some variety of okra is more sticky. To remove the stickiness, we can add a tablespoon of curd or little lemon juice while frying the okra. Also adding a teaspoon of sugar will remove the stickiness. I will soon post a simple curry without onion.
Thank you very much for your quick response