Vendakkai Fry / Ladies Finger Poriyal or Varuval

Vendakkai Fry / Ladies Finger Poriyal / Varuval

Recipe Details

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Ingredients

• Okra / Ladies Finger / Vendakkai – 20
• Oil – 3 tsp, divided
• Mustard seeds – 1/2 tsp
• Urad dal – 1 tsp
• Curry leaves – 1 sprig
• Onion – 1 medium, chopped
• Homemade sambar powder – 3 tsp
• Salt – to taste, divided

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Preparation

1. Chop the onion and keep aside.
2. Wash the okra and dry it thoroughly before cutting. Slice into small pieces.
3. Heat 2 teaspoons oil in a wide pan over medium heat.
4. Add the chopped okra and a little salt.
5. Cook uncovered for about 12–15 minutes, stirring regularly, until the okra is tender and most of the sliminess has disappeared.
6. Allow the okra to develop a little browning, but do not let the bottom of the pan burn.
7. Transfer the cooked okra to a plate and keep aside.

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Cooking Instructions

1. Heat the remaining 1 teaspoon oil in the same pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the urad dal and fry briefly until it begins to turn lightly golden.
4. Add the curry leaves and chopped onion.
5. Sauté until the onion becomes soft and translucent.
6. Add the homemade sambar powder and a little salt, keeping in mind that the okra was already salted.
7. Fry for about 1 minute over low heat so the sambar powder becomes aromatic without burning.
8. Add the cooked okra and mix well until evenly coated with the onion and sambar powder mixture.
9. Cook for another 1–2 minutes, then remove from the heat.

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Tips

Dry the Okra Well: Make sure the okra is completely dry before chopping and cooking. Excess moisture can make it more slimy.

Cook Uncovered: Frying the okra uncovered helps its moisture evaporate and reduces the slimy texture.

Use a Wide Pan: A wide pan gives the okra more surface area and helps it cook and brown more evenly.

Homemade Sambar Powder: Homemade sambar powder gives this simple fry its characteristic Kongunadu-style flavor.

Salt Carefully: Since salt is added while frying the okra, taste before adding more during the final seasoning.

Serving Suggestion

Serve Vendakkai Fry with steamed white rice, curd rice, sambar rice, rasam rice, chapati, or roti.