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Friday, 20 February 2015

Okra Poriyal (Okra Stir Fry With Fresh Coconut - Tamilian Cuisine)


          This is a very easy and a simple side dish of okra stir fried with some tempering and garnished with fresh grated coconut and coriander leaves. Poriyals are a very common everyday meal in any Tamilian household. 

          They are served as a side dish with either curd rice, sambar rice or rasam rice. They also tastes good with chapattis / parathas too. Poriyals can be made with carrots, cabbage, beans and beetroot too by following the same method. So check for a step by step guide with photos to prepare it.





  • 250 gms. Okra, chopped into 1/2" pieces
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1 sprig curry leaves
  • 1/4 tsp. asafoetida (hing)
  • 1 tsp. urad dal (split black gram lentil)
  • 1 tsp. raw rice
  • 2 fresh chilies, slit
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2 tbsp, fresh coconut, grated
  • 1-2 tbsp, coriander leaves, chopped





          Heat oil in a non-stick pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, urad dal, rice, green chilies, turmeric powder and curry leaves. Saute till the ingredients turns light brown.

          Add the chopped okra and salt. Saute on low flame till they turn soft and are done. Add the coconut and coriander leaves and switch off the flame. Give it a mix and serve as a side dish with either rice or chapatti.




                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.



                 Add the okra and salt. Saute on low flame till they turn soft and are done. 



                Add the coconut and coriander leaves and switch off the flame. Toss well.



                               Serve as a side dish with either rice or chapatti.













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