Vendakka stir fry with coconut, onion, garlic and cumin seeds masala for a flavourful non sticky stir fry. Step by step pictures recipe.
Had vendakka poriyal in a restaurant and loved the way they made it. I have not tried this way earlier with the coconut, onion, cumin combo for vendakka.
Though add it to many curry like you have seen in my parangikkai curry, kathirikai curry and even add this combo to kootu as in my cabbage kootu.
I know in kerala they use this combo but with a little garlic. So the one I tasted in restaurant seemed to have garlic. Thought of giving it a try, so sticked to coconut oil fully instead of my regular sesame oil. I was not sure how it would turn out, but it came out good as no water is involved, no complications.
It was less slimy through out and no issues at all. I used generous virgin coconut oil and suggest the same for excellent flavour as well as it is light, not too heavy in greasiness.
Vendakka stir fry method:
- Wash, pat dry completely in a clean kitchen towel, without any moisture. I keep it spread in a kitchen towel to dry.
- Chop it into tiny pieces. Heat 1 tablespoon oil in a pan/ kadai and temper with mustard, curry leaves. Add turmeric powder in low flame. In goes chopped ladies finger. Keep stir frying in medium flame for 4-5 mins, without changing it's green.
- Meanwhile grind coconut, green chilli, garlic, onion and cumin seeds to a coarse paste without water.
- Add the ground paste to the sauteed vendakka/ ladies finger. Sprinkle required salt.
- Mix well and continue cooking for about 4 mins total time, stirring occasionally. Add the remaining 1 tablespoon coconut oil in between. Once there is no slimey nature and the ground masala is fragrant, switch off the stove and transfer to serving bowl.
Serve as accompaniment in a south Indian lunch. I had even as such, so tasty🤩
Recipe card
Vendakka stir fry
Ingredients
- 22 ladies finger/ vendakka/ okra tender
- ¼ teaspoon turmeric
- 1 tablespoon coconut oil virgin
- Salt
To grind to coarse paste
- ¼ cup coconut grated
- 2 shallots/ small onion
- 2 garlic cloves
- 3 green chilli
- 1 teaspoon cumin seeds
To temper
- 1 tablespoon coconut oil virgin
- ½ teaspoon Mustard
- 1 curry leaves sprig
Instructions
- Wash, pat dry completely in a clean kitchen towel, without any moisture. I keep it spread in a kitchen towel to dry.
- Chop it into tiny pieces. Heat 1 tablespoon oil in a pan/ kadai and temper with mustard, curry leaves. Add turmeric powder in low flame.
- In goes chopped ladies finger. Keep stir frying in medium flame for 4-5 mins, without changing it's green.
- Meanwhile grind coconut, green chilli, garlic, onion and cumin seeds to a coarse paste without water.
- Add the ground paste to the sauteed vendakka/ ladies finger. Sprinkle required salt.
- Mix well and continue cooking for about 4 mins stirring occasionally. Add the remaining 1 tablespoon coconut oil in between.
- Once there is no slimey nature and the ground masala is fragrant, switch off the stove and transfer to serving bowl.
Notes
- You can choose your own way in cutting the okra/ vendakka/ ladies finger. Finely chop/ tiny cubes (which I did) or even lengthwise.
- Sauteeing in medium flame is necessary to avoid burning of the ladies finger/ masala.
- As it gets cooked, the slime will go away, but make sure no water is added. Take note of step 1.
Anonymous says
Raji…why pa?
Vendakai poriyal?
Ran out of receipes?
[email protected] says
Hahaha. For your information, this is the second time I have posted vendakkai poriyal. First was the way I used to make. This is one I tired recently and loved the flavors. That's why I posted.
It is for my own reference as well as for those who want to try different form the way they do. Mainly beginners. I know many in my own friends circle who struggle to cook vendakka without slime.
May be you have expertized in this, sorry to disappoint