Vendaikkai poriyal(Okra stir fry)

As a side for my spring mix, mixed dal kootu, I made vendaikkai fry. My husband loves this, especially when paired with dal and also curd rice. It is very easy to make once you get through the slimy part of cutting the okra into thin discs.


1/2 lb okra

2 tsp canola oil

1/2 tsp mustard

1 tsp urad dal

1/2 tsp chilli powder

a pinch of turmeric

salt to taste


Wash and wipe the okra dry. Slice it into thin discs. My dad is the best at doing this. He is a great cook. I was thinking of him while slicing the okra. 🙂 A useful tip is to use a plastic cutting board for this job, as the slime is easier to clean off of it, than using your wooden cutting board.

Heat oil in a nonstick pan(again, it helps with the slimy okra), over medium heat. Add the mustard, when it splutters add the urad dal. When the dal turns brown, add the sliced okra and the pinch of turmeric. Keep turning it until the sliminess is gone and it turns a golden brown. Patience, grasshopper :), it will take some time.

Wait until this point to salt and spice the okra, as its quantity shrinks while cooking. Add the salt and chilly powder. Toss well. Cook until the raw smell of chilly is gone. Enjoy!

Verdict: It tasted crispy and nutty. My mom adds freshly grated coconut on top of the fried okra. That would taste even better.

We had a good lunch with the kootu, the vendaikkai fry, curd and a cup of fresh cut pineapple.

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