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Home » ACCOMPANIMENTS » Vendakkai poriyal recipe, Dal tadka recipe

Vendakkai poriyal recipe, Dal tadka recipe

December 5, 2011 by Raks Anand 55 Comments /


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, like 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.

Vendakkai poriyal recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch sides
Prep Time: 15 mins     |  Cook time: 20 mins     |  Serves: 3

Ingredients

Ladies finger/vendakkai – 1/2 kg


Sambar powder – 1 tsp


Turmeric – 1/8 tsp


Coconut, grated – 1/8 cup


Salt – as needed


Sesame oil – 2 tblsp


To temper

Oil – 1 tsp


Mustard – 3/4 tsp


Urad dal – 1 tsp


Curry leaves – 1 sprig


Method

  1. 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.
  2. 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. Sesame oil is good for health so don’t bother adding it generously.
  • 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. 

Serve as an accompaniment for rice with sambar or any gravy. I had with brinjal/drumstick kuzhambu. Yum yum!

SIMPLE DAL TADKA RECIPE WITH MOONG DAL

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. But this one is quite different and flavorful.

Ingredients

Moong dal/ paasi paruppu – 1/2 cup


Tomato – 1


Red chilli – 1


Turmeric – 1/8 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 – 1-2 tblsp


Method

1. 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!

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Filed Under: ACCOMPANIMENTS, DAL RECIPES, DRY CURRIES, NO ONION NO GARLIC, PORIYAL RECIPES Tagged With: No onion no garlic

Previous Post: « Instant ragi dosa recipe | with red chilli chutney
Next Post: My guest post at Sandhya’s Kitchen »

Reader Interactions

Comments

  1. Sobha Shyam

    December 5, 2011 at 4:00 am

    both are wonderful recipes and my fav, loved ur versions 🙂

    Reply
  2. Aruna Manikandan

    December 5, 2011 at 4:11 am

    both looks delicious raji….

    Reply
  3. Valarmathi Sanjeev

    December 5, 2011 at 4:14 am

    love vendakkai poriyal…both looks delicious… nice clicks.

    Reply
  4. Aarthi

    December 5, 2011 at 4:51 am

    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…

    Reply
  5. Sudha Sabarish

    December 5, 2011 at 4:52 am

    Superb combo and just love it.

    Reply
  6. Shanthi

    December 5, 2011 at 4:54 am

    Superb combo. Both looks tempting and delicious

    Reply
  7. VineelaSiva

    December 5, 2011 at 4:56 am

    Both diahes are inviting Raks.

    Reply
  8. Vardhini

    December 5, 2011 at 4:58 am

    Both look yummy .. vendakka is my favorite veg.

    Vardhini
    Event: Sinful Delights
    Event: Stuffed Paratha

    Reply
  9. Pavithra

    December 5, 2011 at 5:20 am

    Love love okra fry anytime and this both are wonderful combo and very comforting lunch ..Yumm yumm 🙂

    Reply
  10. Prathibha

    December 5, 2011 at 5:44 am

    very delicious lunch combo..looks yumm yummm

    Reply
  11. Sharmilee! :)

    December 5, 2011 at 6:21 am

    What a comforting spread…I wish I had this for lunch today 🙂 Nice clicks and yummy recipe

    Reply
  12. DEESHA

    December 5, 2011 at 7:00 am

    Can I come for lunch??

    Reply
  13. Paaka Shaale

    December 5, 2011 at 7:20 am

    I loved both the recipes Raji. Beautiful presentation as always 🙂

    Reply
  14. Nags

    December 5, 2011 at 7:31 am

    love that dal pic raks 🙂

    Reply
  15. lata raja

    December 5, 2011 at 8:17 am

    Me agrees with Nags:) loved the recipes but fallen for the dhal picture:)

    Reply
  16. Archana Chari

    December 5, 2011 at 8:22 am

    The tadka is so beautiful!

    Reply
  17. Kadhyaa

    December 5, 2011 at 8:26 am

    Both the dishes look great!

    Reply
  18. Priya

    December 5, 2011 at 10:10 am

    Both vendaikkai poriyal and dal tadka looks absolutely fabulous,definitely comforting foods..

    Reply
  19. Kaveri

    December 5, 2011 at 10:13 am

    I love dal and vendakkai poriayal combo with some rice…Yummy pic of the dal and love that bucket.

    Herbs & Flowers: Spring Onions

    Reply
  20. Pari

    December 5, 2011 at 10:24 am

    Both will go well with rice and are surely simple to try out side dishes.

    FOODELICIOUS

    EVENT FOR DECEMBER & GIVEAWAY, ‘ONLY’- COOKIES & CAKES

    Reply
  21. RENU

    December 5, 2011 at 10:41 am

    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.

    Reply
  22. Tina

    December 5, 2011 at 1:43 pm

    Delicious and mouthwatering..

    Reply
  23. sangee vijay

    December 5, 2011 at 10:38 pm

    wow..both the recipes sounds so yummy…loved your version and will try this soon 🙂

    Reply
  24. Anu

    December 5, 2011 at 3:21 pm

    looks nice esp dal tadka with bucket. Both looks delicious

    Reply
  25. Laavanya

    December 5, 2011 at 4:38 pm

    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.

    Reply
  26. Kalpana Sareesh

    December 5, 2011 at 5:25 pm

    awesome meal.. eye catchy n tummy wants them.. love the dhal specially its my saver ..

    Reply
  27. ANU

    December 5, 2011 at 7:18 pm

    awesome platter..very traditional….luv it!

    Am hosting a series event on SPICES starting this month…let me knw if you would like to guest host in future months…

    SYF&HWS – Cook With SPICES" Series – CARDAMOM (Dec 5th to Jan 5th)
    LGSS -"Tomato" – Nov 5th to Dec 5th
    100 Friends/Followers & GIVEAWAY

    Reply
  28. Divya Vikram

    December 5, 2011 at 9:36 pm

    Love all your pictures Raks. Dal and vendakkai make a classic combo!

    Reply
  29. Mahi

    December 5, 2011 at 11:02 pm

    Nice n comforting combo! Looks yumm!

    Reply
  30. divya

    December 6, 2011 at 12:30 am

    Tempting combo…I am drooling over ur clicks…

    Reply
  31. Meenal Mehta

    December 6, 2011 at 8:38 am

    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 🙂

    Reply
  32. RadhaKutty

    December 6, 2011 at 8:56 am

    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

    Reply
  33. Jay

    December 6, 2011 at 10:39 am

    great flavors with lovely presentation..:)
    Tasty Appetite

    Reply
  34. Uma

    December 6, 2011 at 1:04 pm

    Dal and okra fry are wonderful combination. I like to have them with steamed rice rt now.

    Reply
  35. vidhas

    December 6, 2011 at 2:49 pm

    Lovely combo. Awesome clicks. Nice vessels.

    Reply
  36. Rachana

    December 6, 2011 at 9:50 pm

    This is comfort food for me. Delicious and healthy 🙂

    Reply
  37. RAKS KITCHEN

    December 7, 2011 at 2:30 am

    Radha, I use DSLR- NikonD40X, thank you for your appreciation 🙂

    Reply
  38. Sanctified Spaces

    December 7, 2011 at 1:27 pm

    There is nothing like eating a home cooked meal. Damn cool.

    Reply
  39. Padhu

    December 7, 2011 at 2:25 pm

    Nice and comforting spread

    Reply
  40. Sushma Mallya

    December 7, 2011 at 5:18 pm

    What a delicious combo Raji …there is nothing more yummy then home cooked food..looks yumm!

    Reply
  41. Shabitha Karthikeyan

    December 7, 2011 at 6:24 pm

    Super Comfort food !!!

    Reply
  42. preeti

    October 8, 2012 at 8:26 am

    excellent

    Reply
  43. kanchanakannan

    October 9, 2012 at 12:10 am

    Very nice recipe Raji. You rock as always. 🙂

    Reply
  44. Ashish

    November 29, 2012 at 12:14 pm

    Daal Tadaka is my all time most favourite.

    Apani Rasoi
    http://apanirasoi.in

    Reply
  45. Anonymous

    January 28, 2013 at 3:25 am

    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

    Reply
  46. jai

    May 1, 2013 at 8:49 am

    இந்த தளத்தை தமிழில் கொடுத்தால் இன்னும் அழகாக இருக்கும்.. அதே போல் என்னை புரியாதவர்களுக்கு புரியும்..

    Reply
  47. jai

    May 2, 2013 at 4:55 am

    இந்த தளத்தை தமிழில் கொடுத்தால் இன்னும் அருமையாக இருக்கும்..

    Reply
  48. Bhuvana

    June 23, 2013 at 10:06 am

    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…

    Reply
  49. Bhuvana

    June 23, 2013 at 10:06 am

    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…:)

    Reply
  50. Bhuvana

    June 23, 2013 at 10:06 am

    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…:)

    Reply
  51. Bhuvana Keyan

    April 12, 2014 at 1:14 am

    Hai Raks.
    Today i made dal tadka.
    taste good.
    but very stikiness.
    wht mistake i made?

    Reply
  52. Raks anand

    April 12, 2014 at 1:15 am

    Stickiness means I dont get it, you mean too thick?

    Reply
  53. arati2094

    December 5, 2014 at 1:25 pm

    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

    Reply
  54. arati2094

    December 5, 2014 at 1:25 pm

    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.

    Reply
  55. RajeeSam

    November 4, 2016 at 3:19 pm

    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.

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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