South Indian Curry
Vendakkai poriyal is a stir-fried South Indian dish made with lady’s fingers and spices. We prefer to have simple and healthy side dishes. So, it is one of the basic side dishes served in a meal - with rice, sambar, or rasam.
250 grams Vendakkai / Lady’s Finger
2 tablespoon Oil
1 teaspoon Urad dal
1/2 teaspoon Mustard seeds
8 - 10 Curry leaves
2 medium-sized Onions
1 teaspoon salt
1/2 teaspoon Red chili powder
1/2 teaspoon Turmeric powder
1 Pinch hing
3/4 tbsp urad dal
3/4 chana dal
1/2 cumin or jeera
3/4 sesame seeds
3/4 coconut optional
To roast and powder:
Dry roast urad dal and chana dal until golden. Switch off the stove and add sesame seeds, cumin, and coconut. Toss them till the sesame seeds splutter.
Cool this and grind it as powder.
Making Vendakkai fry:
Wash and clean the Vendakkai / Ladies finger. Cut off the corners and chop into small pieces. Set aside.
Heat oil in a pan until it’s hot. Add in the urad dal, mustard seeds, curry leaves, and sprinkle hing. Wait for the mustard seeds to splutter and the dal to turn slightly brown.
Add in the chopped onions and saute the onions in medium flame till the onions are soft and translucent. It will take about 2-3 minutes.
Add in the Vendakkai / Ladies finger. Add in the salt, turmeric, spice powder, red chilli powder.
Sauteing in the low flame will avoid the mixture from scorching on the bottom of the pan. Saute once in a while every 3-4 minutes and let the mixture cook for 15-20 minutes until the onions and lady’s finger are nicely roasted and they are completely dry.
Remove from heat. Serve hot with rice.
- Do not cook in high flame as it will easily burn your vendakkai poriyal.