Okra poriyal, also known as vendakkai poriyal, is a traditional South Indian dish made with fresh okra, onions, and a blend of spices. This delicious recipe is not only packed with flavor but is also loaded with nutrients that are essential for maintaining good health. In this blog, we will explore the history, nutrients, and facts of this tasty dish, as well as provide you with a step-by-step recipe to try at home.
History of Okra Poriyal: Okra, also known as ladyfinger, bhindi, or vendakkai, is believed to have originated in Africa and was brought to India by Arab traders in the 12th century. Since then, it has become a staple in Indian cuisine, with many delicious recipes such as okra poriyal.
Nutrients in Okra Poriyal: Okra is low in calories and high in fiber, making it a great addition to any diet. It is also rich in vitamins C, K, and A, as well as minerals such as potassium, magnesium, and calcium. Okra is also a good source of antioxidants, which can help protect against cell damage and inflammation.
Facts about Okra Poriyal:
- Okra poriyal is a vegan and gluten-free dish, making it a great option for those with dietary restrictions.
- The combination of spices used in okra poriyal, including mustard seeds, cumin seeds, and turmeric, not only adds flavor but also provides health benefits such as anti-inflammatory and antioxidant properties.
- Okra poriyal is a quick and easy dish to make, perfect for a weeknight dinner or as a side dish for a special occasion.
Recipe for Okra Poriyal
Ingredients:
- 1 pound fresh okra, washed and chopped
- 1 large onion, chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- Salt to taste
- 2 tablespoons oil
- 1 teaspoon scrapped coconut (optional)
Instructions:
- Heat the oil in a pan over medium heat.
- Add the mustard seeds and cumin seeds and let them splutter.
- Add the chopped onions and sauté until they turn translucent.
- Add the chopped okra, turmeric, chili powder, and salt to the pan and stir well.
- Cover the pan and cook for 10-15 minutes or until the okra is tender.
- Add the scrapped coconut if you had used.
- Serve hot with steamed rice or as a side dish.
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