counter hit xanga Easy Okra Poriyal dishes

Easy Okra Poriyal dishes

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Okra Poriyal. Vendakkai poriyal recipe with step by step photos - easy and simple South Indian recipe of okra fry or okra A vegan and no onion no garlic recipe. Vendakkai is the tamil name for okra and Poriyal is a. Achari Bhindi - How To Make Achari Bhindi/Okra - Achari Bhindi Masala - Stuffed Bhindi - Varun.

Okra Poriyal Recipe for Vendaikai (Ladies Finger/Okra) Poriyal. Wash and wipe the vendaikai with a paper towel. In a kadai put the oil and when it is hot add mustard. You can cook Okra Poriyal using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Okra Poriyal

  1. Prepare 250 of gms. Okra, chopped into 1/2" pieces.
  2. It's 2 tbsp. of oil.
  3. You need 1/2 tsp. of mustard seeds.
  4. Prepare 1 sprig of curry leaves.
  5. You need 1/4 tsp. of asafoetida (hing).
  6. You need 1 tsp. of urad dal (split black gram lentil).
  7. Prepare 1 tsp. of raw rice.
  8. You need 2 of fresh chilies, slit.
  9. Prepare to taste of salt.
  10. Prepare 1/2 tsp. of turmeric powder.
  11. It's 2 of tbsp, fresh coconut, grated.
  12. It's 1-2 of tbsp, coriander leaves, chopped.

A simple okra and peanut stir fry with the hint of shallots and coconut. Home » Blogging Marathon » Okra Peanut Curry Preparation Wash and wipe the vendaikai with a kitchen towel. South Indian style Vendakkai Poriyal - Bhindi Fry recipe.

Okra Poriyal step by step

  1. Heat oil in a non-stick pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, urad dal, rice, turmeric powder, green chilies and curry leaves. Saute till the ingredients turns light brown..
  2. Add the okra and salt. Saute on low flame till they turn soft and are done..
  3. Add the coconut and coriander leaves and switch off the flame. Toss well..
  4. Serve as a side dish with either rice or chapatti..

Vendakkai Poriyal is a great side dish for lunch. Ladies finger / Okra done the right way can be delicious. Okra also known as lady's finger is popular in Indian cuisine. It is chopped and stir fried along with spices and used in gravy based dishes, in morkuzhambu or khadi and in sambar, etc. Poṟiyal (Tamil: பொரியல்) is the Tamil word for a fried, or sometimes sauteed, vegetable dish.