Ladies Finger Poriyal is made atleast 2 times in a week in my house. It is a non contentious dish that every one at home likes. In Tanjore cuisine, Ladies finger is a celebrated vegetable as it is grown locally. We have many dishes made with it right from Sambar, Puli Kuzhambu, Kootu etc, but the most often made is curry.
It is a very simple poriyal, and in this post I share some of the tips and troubleshooting with ladies finger also.
- 500 grams Ladies finger/Okra/Vendaikkai
- 1 Tsp Salt
- 1 Tsp Chilli powder
- 1/4 Tsp Asefoetida
- 2 Tbsp Oil
- 1/4 Tsp Mustard
- 1/4 Tsp Split Urad dal Optional
Wash Ladies finger and wipe in a clean cloth. Instead of wiping, I leave them under a colander for water to drain. Chop it into 1/4inch pieces of equal size.
Heat oil in a kadai. I use Iron kadai for making curries. Add mustard and allow it to splutter. Add Urad dal and fry till it turns golden.
In high flame add ladies finger pieces and fry it for 2 minutes. After that simmer and shallow fry it till ladies finger gets almost cooked. At this stage add salt and chilli powder.
Fry till ladies finger turns tender. Remove and serve it along with lunch.
*Adding urad dal helps to remove excess moisture from the ladies finger.
*For some reason, if there is excess water in the ladies finger and cut pieces turn mushy, keep the cut pieces in freezer for 5 minutes. All the mucus would have gone. Do not keep for more. Otherwise texture of ladies finger will be lost.
*If ladies finger has pisupissuppu, then add salt and chilli powder towards the end. Once you add salt, it will leave more water making dish messy. So add it towards the end. In my case, my veggies were pat dry and hence I added them initially itself.
*Managing the heat is the key. If heat is very low, then ladies finger will start cooking instead of frying. A high heat would burn the vegetable. I always keep high for 2 minutes and then simmer.
Ladies Finger Poriyal – Step by Step pictures
*Wash ladies finger and cut them into small pieces.
*Heat oil in a kadai. Add mustard and allow it to splutter. Also fry Urad dal till golden brown.
*Add cut ladies finger along with salt and chilli powder. Fry till ladies finger is well cooked.
I had ladies finger poriyal with Kanda Thipplili rasam.
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