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Vendaikai Coconut Poriyal

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

Recipe by S Kamala
Recipe rating: N/A
Course: PoriyalCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Indulge 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.


  • 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


  • 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.

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