Description
An indispensable side for Meals fragrantly stir-frying okra (Vendakkai) with spices like mustard seeds, heavily coating with coconut at the end.
Restaurants serving Vendakkai Poriyal
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Okra
- Coconut fine
- Onion
- Mustard seeds
- Urad Dal
- Cumin
- Red chilies
- Turmeric
- Curry leaves
- Salt
- Coconut oil
Instructions
- Wash okra, wipe moisture completely to prevent sliminess, slice into thin rounds.
- Heat coconut oil in a pan, temper mustard seeds, Urad Dal, cumin, red chilies, curry leaves, fry minced onions.
- Add okra, turmeric, salt, stir-fry until sliminess disappears and it becomes crisp, finally mix in massive coconut fine to finish.
Learn more Spice, substitutes, tips
Key spices
Curry leaf savoriness and sweet coconut smell
Substitutes at Japanese supermarkets
Green beans or cabbage (delicious as Poriyal even with non-okra veg)
Pairing
Meals generally、Rasam
Trivia
[Hardcore] 'Poriyal' means veg coconut stir-fry in Tamil. Wiping moisture firmly before cooking okra finishes it as India's unique 'non-slimy' savory stir-fry.
Eating tips & etiquette
[Unique Eating] Pour Rasam (sour soup) over rice, serve alongside, enjoying the contrast of soup acidity and coconut sweetness!
Allergen
None