Laydsfinger Stir-Fry | Vendakaai Poriyal, is one of the traditionl poriyal variety we used to do often. Ladysfinger is one of the highly nutritious vegetables. They are rich sources of dietary fiber, minerals, and vitamins; often recommended by nutritionists in cholesterol controlling and weight reduction programs. I have seen many kids and elders hate to eat ladysfinger because of its sticky nature. But when cooked properly, we can get rid off the sticky nature and we would get really fluffy and non-sticky Laydsfinger Stir-Fry | Vendakaai Poriyal and the kids would love to devour them!
Laydsfinger Poriyal would be a great sidedish for many main courses. We can serve them with any variety rices or with our traditional kuzhambu or sambar varieties. Even for toddlers, we can mix this poriyal with paruppu sadam with ghee.
![Laydsfinger Stir-Fry | Vendakaai Poriyal]( "Laydsfinger Stir-Fry | Vendakaai Poriyal") |
| Laydsfinger Stir-Fry | Vendakaai Poriyal |
| Preparation Time | 5 mins |
| Cooking Time | 15 mins |
| Servings | 4 |
![Laydsfinger Stir-Fry | Vendakaai Poriyal]( "Laydsfinger Stir-Fry | Vendakaai Poriyal") |
| Laydsfinger Stir-Fry | Vendakaai Poriyal |
Ingredients:
| Ladysfinger | 1/2 Kg |
| Turmeric powder | 1/4 teaspoon |
| Red chilli Powder | 1 teaspoon |
| Salt | To Taste |
For Seasoning:
| Cooking Oil | 1 tablespoon |
| Mustard seeds | 1 teaspoon |
| Split Urid dal | 1 teaspoon |
![Laydsfinger Stir-Fry | Vendakaai Poriyal]( "Laydsfinger Stir-Fry | Vendakaai Poriyal") |
| Laydsfinger Stir-Fry | Vendakaai Poriyal |
Method:
- Wash and dry ladysfinger using a clean towel or kitchen towel. Make sure that the ladysfinger is completely dry otherwise it becomes mushy while cooking. Chop the ladysfinger to slightly medium size pieces. Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add split urid dal and fry till the dals turn golden brown colour.
- Add chopped ladysfinger to the pan and add turmeric powder, salt and chilli powder and mix well. I have used non-stick pan, so I have used only oil for tempering and I have kept the flame to medium and allow the ladysfinger to cook slowly and stir-fry them occasionally without making them mushy.Do not cover the pan while cooking. ! If you are using a traditiona iron pan, then it is better to use a tablespoon of curd or tamarind water to get rid off its sticky nature while it starts cooking. Usage of curd or tamarind water is not necessary while we use non-stick pan. When the ladysfinger is nicely cooked and fried, remove from flame
- Serve the yummy Laydsfinger Stir-Fry | Vendakaai Poriyal with any variety rices or with any sambar or kuzhambu varieties.
![Laydsfinger Stir-Fry | Vendakaai Poriyal]( "Laydsfinger Stir-Fry | Vendakaai Poriyal") |
| Laydsfinger Stir-Fry | Vendakaai Poriyal |
