Vendakkai Poriyal

🔥 Prep

• Wash the 300 g Okra thoroughly and pat dry completely with a kitchen towel; trim the ends and cut into 1-inch round pieces.
• Measure out 2 tbsp Grated Coconut and set aside.
• Measure 1 tsp Mustard Seeds, 1 tsp Urad Dal, and break 2 pcs Red Chillies into halves.
• Measure 1.5 tbsp Oil and 1 tsp Salt into small bowls for easy access.
• Rinse a sprig of curry leaves (approx. 10-12 leaves) and pat dry.

🔥 Cook

• 1. Heat a heavy-bottomed kadai or wide skillet over medium heat and add the 1.5 tbsp Oil.
• 2. Once the oil is hot, add the 1 tsp Mustard Seeds and let them splutter for 10-15 seconds.
• 3. Add the 1 tsp Urad Dal and 2 pcs Red Chillies; fry for 30 seconds until the dal turns golden brown.
• 4. Add the curry leaves and sauté for 5 seconds until crisp and fragrant.
• 5. Immediately add the cut 300 g Okra and sprinkle the 1 tsp Salt evenly over it; mix well to coat the okra with oil.
• 6. Increase heat to medium-high and sauté the okra for 8-10 minutes, stirring frequently, until the sliminess disappears and the pieces are tender with slight charred edges.
• 7. Reduce heat to low, add the 2 tbsp Grated Coconut, and toss gently for 1-2 minutes until the coconut is well incorporated and aromatic.
• 8. Turn off the heat and transfer the poriyal to a serving bowl immediately to prevent overcooking.

🔥 Serve

• Serve hot as a side dish with steamed rice, sambar, and rasam.
• Pair with curd rice or lemon rice for a complete South Indian lunch.
• Garnish with an extra sprinkle of fresh grated coconut if desired.