Vendakkai poriyal/ ladies finger poriyal is the one I love to mix and eat with rice and sesame oil/ghee. It needs some time and patience for cutting and sautéing the ladies finger/okra.
But I love it so much to do and as well as eat. When I was new for cooking, it used to mess up with this without knowing the technique.
Now I think I can make it easily and wonder how I messed up with this easy recipe.
I used to be a very bad eater until I finished my school. And when it comes to vegetables, my mom sure had a tough time making me eat .
I never touch the accompaniment vegetable in my plate. My mom do all the possible things to make me eat.
She always mixes the vegetable accompaniment like poriyals, kootu and all those with a small portion of rice and ghee and before sambar or any gravy with rice, I have to eat that.
Now also after I came here and left alone, I rarely eat veggies since no one is there to question me.
And now a days I tell myself that I should take care of my health only myself and try do the same what my mom used to do and hope to continue this.
Method
- Heat the pan/kadai with oil and temper with the items given under the ‘To temper’ table.
- Add the finely cut ladies finger(refer notes) and keep frying for 6-8 minutes in medium flame, stirring in between.
- After that, add sesame oil generously to reduce the stickiness. At a point the volume will reduce and the colour changes to transparent green.
4. Now add salt, turmeric, sambar powder and mix well. Lastly add the coconut and fry for a minute. Transfer to the serving bowl.
Serve vendakkai poriyal as an accompaniment for rice with sambar or any gravy. I had with brinjal/drumstick kuzhambu. Yum yum!
Vendakkai poriyal recipe
Ingredients
- ½ kg Ladies finger vendakkai
- 1 teaspoon Sambar powder
- ⅛ teaspoon Turmeric
- 2 tablespoon Grated coconut
- Salt - as needed
- 2 tablespoon Sesame oil
To temper
- 1 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 sprig Curry leaves
Instructions
- Heat the pan/ kadai with oil and temper with the items given under the ‘To temper’ table.
- Add the finely cut ladies finger(refer notes) and keep frying for 6-8 minutes in medium flame, stirring in between.
- Add sesame oil generously to reduce the stickiness.
- At a point the volume will reduce and the colour changes to transparent green.
- Now add salt, turmeric, sambar powder and mix well.
- Lastly add the coconut and fry for a minute. Transfer to the serving bowl.
Notes
- Wash the ladies finger and pat dry them well before you cut. No water should be there in the ladies finger. It is better to wash and dry them prior so that no moisture is there.
- Check for old ones by breaking the tail end of the ladies finger. If it breaks crisp, then you can use it. Otherwise discard.
- Cut the head and then slice them in to thin circles.
- When you start frying, the ladies finger will be sticky for a while, so do not panic, just add sesame oil and fry.
- Once the ladies finger gets cooked by adding frying it with oil the stickiness will be almost reduced and then too after adding sambar powder it will completely go off.
- Just make sure you fry the vendakkai properly in oil and cook it until colour changes to a transparent green.
Simple moong dal tadka
This is a simple tadka dal recipe which you can make in jiffy for a comfort meal. Goes well with steamed rice and a North Indian subzi.
Me and my kid eat this very often. I love it with basmati rice the best! The garlic adds a great flavour to the dal. Do try you will simply love it!
Being a south Indian, our festive meal will always have paruppu, which we cook moong dal or toor dal with turmeric and temper with mustard urad dal, asafoetida, green chillies and curry leaves.
It is the simple and best dal which has completely different flavour. But I love that too with rice and ghee. This one is quite different and flavorful.
Ingredients
- Moong dal/ paasi paruppu - ½ cup
- Tomato - 1
- Red chilli - 1
- Turmeric - ⅛ tsp
- Salt - As needed
To temper
- Ghee - 2 tsp
- Jeera/ cumin seeds - 1 tsp
- Red chilli - 2
- Garlic - 4 pods, crushed
- Coriander leaves, finely chopped - 2 tbsp
Method
- Pressure cook moong dal with chopped tomato, turmeric and one red chilli for 3 whistles.
- Once done, mix salt to it and temper with the items given under to temper table in order.
- Make sure you fry the garlic until golden brown for a nice flavour.
Serve with hot steaming rice with any vegetable sabzi!
Sobha Shyam
both are wonderful recipes and my fav, loved ur versions 🙂
Aruna Manikandan
both looks delicious raji....
Valarmathi Sanjeev
love vendakkai poriyal...both looks delicious... nice clicks.
Aarthi
wow...i love okra which is deep fried..Amma make this often and i love this too..dal looks so yummy...ipave sapadanum pola iruku...
Sudha Sabarish
Superb combo and just love it.
Shanthi
Superb combo. Both looks tempting and delicious
VineelaSiva
Both diahes are inviting Raks.
Vardhini
Both look yummy .. vendakka is my favorite veg.
Vardhini
Event: Sinful Delights
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Pavithra
Love love okra fry anytime and this both are wonderful combo and very comforting lunch ..Yumm yumm 🙂
Prathibha
very delicious lunch combo..looks yumm yummm
Sharmilee! :)
What a comforting spread...I wish I had this for lunch today 🙂 Nice clicks and yummy recipe
DEESHA
Can I come for lunch??
Paaka Shaale
I loved both the recipes Raji. Beautiful presentation as always 🙂
Nags
love that dal pic raks 🙂
lata raja
Me agrees with Nags:) loved the recipes but fallen for the dhal picture:)
Archana Chari
The tadka is so beautiful!
Kadhyaa
Both the dishes look great!
Priya
Both vendaikkai poriyal and dal tadka looks absolutely fabulous,definitely comforting foods..
Kaveri
I love dal and vendakkai poriayal combo with some rice...Yummy pic of the dal and love that bucket.
Herbs & Flowers: Spring Onions
Pari
Both will go well with rice and are surely simple to try out side dishes.
FOODELICIOUS
EVENT FOR DECEMBER & GIVEAWAY, ‘ONLY’- COOKIES & CAKES
RENU
hi raks
i love ur recipes....u make it easy with pics..........thanks.....iam a big fan of ur cooking n website......i told my friends abt ur website...they too have started seeing ur recipes.thanks again.jayanthi ramesh.
Tina
Delicious and mouthwatering..
sangee vijay
wow..both the recipes sounds so yummy...loved your version and will try this soon 🙂
Anu
looks nice esp dal tadka with bucket. Both looks delicious
Laavanya
Both meals look so very tempting.. i made vendakkai very similarly except I first microwave the cut vendakkai (for 5 mins) to reduce the sticky texture. Lovely post Raks.
Kalpana Sareesh
awesome meal.. eye catchy n tummy wants them.. love the dhal specially its my saver ..
ANU
awesome platter..very traditional....luv it!
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Divya Vikram
Love all your pictures Raks. Dal and vendakkai make a classic combo!
Mahi
Nice n comforting combo! Looks yumm!
divya
Tempting combo...I am drooling over ur clicks...
Meenal Mehta
Hi there- first time on your blog, love the recipe and the blog .
Hope to hear back from you as well on my blog and be in touch 🙂
RadhaKutty
hai i just love ur presentation and simple way of cooking . can u tell me whc camera u are using normal one or DSL . all the best for upcoming recipes
Jay
great flavors with lovely presentation..:)
Tasty Appetite
Uma
Dal and okra fry are wonderful combination. I like to have them with steamed rice rt now.
vidhas
Lovely combo. Awesome clicks. Nice vessels.
Rachana
This is comfort food for me. Delicious and healthy 🙂
RAKS KITCHEN
Radha, I use DSLR- NikonD40X, thank you for your appreciation 🙂
Sanctified Spaces
There is nothing like eating a home cooked meal. Damn cool.
Padhu
Nice and comforting spread
Sushma Mallya
What a delicious combo Raji ...there is nothing more yummy then home cooked food..looks yumm!
Shabitha Karthikeyan
Super Comfort food !!!
preeti
excellent
kanchanakannan
Very nice recipe Raji. You rock as always. 🙂
Ashish
Daal Tadaka is my all time most favourite.
Apani Rasoi
http://apanirasoi.in
Anonymous
Looks very yummy. I made your dal tadka. It came out very well. I have posted it on my blog:
Website: http://www.nithyascorner.com
Recipe link:http://nithyascorner.com/?p=3405
Please take a look at it when you find time and hanks for sharing this recipe Raks!
-Nithya
jai
இந்த தளத்தை தமிழில் கொடுத்தால் இன்னும் அழகாக இருக்கும்.. அதே போல் என்னை புரியாதவர்களுக்கு புரியும்..
jai
இந்த தளத்தை தமிழில் கொடுத்தால் இன்னும் அருமையாக இருக்கும்..
Bhuvana
hi raks,
yummy receipies and super combo...can i add a tip???...okra can be cooked in tamarind water after frying in less oil to remove stickyness..later it can either be proceeded as vendakkai fry or curry....try out and let all know if its worth it...
Bhuvana
Yummy receipies....can i add a tip to vendakkai poriyal ???...after frying with seasame oil for 5 mins. tamarind water along with turmeric powder and salt can be added to vendakkai for it to get cooked. When gets cooked, stickyness wud have completly gone...now u can either fry it with chilli powder alone or curry as given can be proceeded with...pls try and let everyone know if it worth it...:)
Bhuvana
Yummy receipies....can i add a tip to vendakkai poriyal ???...after frying with seasame oil for 5 mins. tamarind water along with turmeric powder and salt can be added to vendakkai for it to get cooked. When gets cooked, stickyness wud have completly gone...now u can either fry it with chilli powder alone or curry as given can be proceeded with...pls try and let everyone know if it worth it...:)
Bhuvana Keyan
Hai Raks.
Today i made dal tadka.
taste good.
but very stikiness.
wht mistake i made?
Raks anand
Stickiness means I dont get it, you mean too thick?
arati2094
HI RAKS.....UR RECIPES ARE REALLY NICE N AWESUM....N ITS SO WONDERFUL N AMAZING FOR ME N MY KIDDO.THANKS TO U.CONTINUE WITH UR BEAUTIFUL ART OF COOKING....ALLTHE BEST N GOD BLESS YOU
arati2094
Hi..Raks......ur recipes are really so nice....i jus happen to go thru ur blog today...n its so unconditional n amazing for me n my kiddo.thanks to u.keep up with ur beautiful art of cooking.God Bless You.all the best.
RajeeSam
Hi raji vendaikkai poriyal my all time favourite dish your recipe and pic both are wonderful. If little channa dal powder added it will give crispness to vendaikkai poriyal if someone likes crisp.