Vendakkai Thoran is a simple South Indian side dish which is made by ladies finger, freshly grated coconut and a blend of few aromatic spices. This is a famous side dish which is prepared in Kerala and Tamil Nadu.
This Vendakkai Thoran is not only easy to make recipe but also a healthy food. This is suitable for south indian vegetarian meal. This recipe goes good with steamed rice, sambar, rasam and even with a curd rice. Learn how to make Vendakkai Thoran Recipe with step by step pictures.
Vendakkai Thoran
This is what amma makes on most of the days, the one variation is she changes the vegetables. She makes it with carrot or beans or beetroots. But thoran gets a place on the menu most of the week.
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I can easily eat beetroot thoran, but the one thing I hated is this ladysfinger thoran. But as a adult I love it. The key stuff in this thoran is you should chop up the veggie pretty finely, so it gets cooked faster and turns into good texture.
About Vendakkai Thoran
Vendakkai Thoran is a traditional South Indian & Kerala side dish which is popular for its flavour and healthy ingredients. This Okra coconut stir fry is mainly served as part of Kerala- style sadya or a tamil vegetarian lunch.
This Vendakkai Thoran is ideal for lunchboxes and everyday cooking. Even though it is a dry sabzi it also pairs with chapati or roti. Vendakkai Thoran is easily adaptable for festival days and no onion cooking. This is a recipe which is very common in many South Indian households.
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Why this recipe work?
- It can be made under 20 minutes and it is a simple dish which has more nutrients. We can made this using our everyday ingredients.
- Ladies finger is rich in fibre. This side dish is made with minimal oil and simple spices. So it feels very light and healthy.
- This side dish is made without onion on festive days and one of the option for heavy vegetarian meal. It is very customizable.
Why I love this recipe - Vendakkai Thoran pairs wonderfully with plain rice, sambar, rasam or even curd rice. This recipe has very mild spice and it is easy in stomach which makes ideal for kids and elders.
Ingredients
Ladies finger/ Okra / Vendakkai: This is the main ingredient of the recipe. Which becomes soft and tasty when cooked well without being sticky.
Shallots / Sambar Onion: It adds sweetness and extra flavour to the dish.
Coconut masala: I am using fresh coconut, red chillies, garlic, cumin and turmeric for the masala. It adds aroma and flavour to the thoran.
Tempering - for tempering use coconut oil, mustard, urad dal and curry leaves which adds aroma and flavour to the dish.
Hacks
- Moisture causes stickiness to ladies finger so pat dry okra before chopping. Which enhances the texture of the dish.
- Cooking okra on medium heat helps to reduce sliminess faster and gives a nice texture.
- Use wide pan while cooking. It ensures even cooking and prevents ladies finger from turning mushy.
- Add salt after sauteing. Adding salt early can make okra release water.
Vendakkai Thoran Recipe (Step by Step Pictures)
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| Chop ladysfinger and shallots very finely |
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| Take grinding masala in a blender |
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| And make into a coarse paste |
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| Heat oil and add in seasoning spices |
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| Add in shallots and ladysfinger |
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| Saute them for 5 mins |
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| Sprinkle in some salt |
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| And saute them for 8 to10 more mins |
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| Till the okra is cooked and there is no slimyness |
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| Add in the coconut paste |
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| Saute for a while |
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| So the masala gets stuck with the okra |
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| Serve |
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| Taste great with rice |
Expert Tips
- Use tender and young okra for the best texture and taste.
- Always grind the coconut masala coarsely not smooth.
- Cook the okra uncovered. Covering it can trap the steam and makes the dish soggy.
- If you use frozen coconut thaw it completely and squeeze out excess moisture before grinding.
- Don’t rush the frying step. Slow cooking enhances the flavour and helps okra to absorb the masala well.
Variations
Beetroot Thoran: This is a vibrant and healthy Kerala style stir fry made with grated beetroot coconut and simple spices. It has a naturally sweet flavour which balances mild heat of other ingredients. It pairs perfectly with rice and sambar.
Cabbage Thoran: It is alight and tasty side dish where finely chopped cabbage is cooked with coconut, green chillies and simple tempering. It’s quick to prepare and ideal for everyday south Indian meals.
Carrot Thoran: This is a colourful and mildly sweet stir fry dish made using grated carrots and fresh coconut. It has more nutrients. It is both kid friendly and easy to include in lunch box menus.
Vazhakkai Thoran: Raw banana stir fry is a mildly spiced dish which is made with chopped raw plantains, coconut and curry leaves. It is perfect to serve with traditional gravies and moru curry.
FAQ
Q: Can I make Vendakkai Thoran without coconut?
Yes. But coconut gives the dish it’s authentic South Indian flavour.
Q: Why is my okra sticky even after frying?
The okra may not have been dried properly before chopping or the pan was overcrowded. Use wide pan and avoid covering while cooking.
Q: Can I use onion instead of shallots?
Yes, regular onions can be used, but shallots give a sweeter and more traditional taste.
Q: Which oil is best for this recipe?
Coconut oil is best for the authentic flavour, but you can use any oil if needed.
Q: Is this dish suitable for lunch boxes?
Yes, Vendakkai Thoran is suitable for lunch boxes. It pairs well with rice.
Q: Can I prepare the coconut masala ahead of time?
Yes. You can grind the masala and store it in the fridge for upto 1-2 days.
Q: Can I skip garlic in the masala?
Yes, it can be skipped for no onion , no garlic versions.
More Thoran Recipes
📖 Recipe Card
Vendakkai Thoran Recipe | Ladies Finger Thoran Recipe
Equipment
- Cooking pot
- Blender
Ingredients
- 20 no Ladysfinger / Okra / Vendakkai chopped finely
- 5 no Shallots peeled & chopped finely
- Salt to taste
For Coconut Masala
- ½ cup Fresh Coconut grated
- 2 no Dry Red Chillies
- 2 no Garlic peeled
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin Seeds
For Tempering
- 2 tablespoon Coconut Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Split Urad Dal
- 1 sprig Curry leaves
Instructions
- Pre-prep: Clean and dry the okra. Then chop it finely. Peel and chop the shallots finely. Grind coconut, red chilli, garlic, turmeric powder and cumin into a coarse paste in a mixer without adding water. Keep all the tempering ingredients ready.
- Making: Heat coconut oil in a pan Add in mustard seeds and let them splutter. Then add urad dal and curry leaves. Add in chopped onions and chopped okra. Saute well for 5 mins. Sprinkle some salt and continue to stir fry for 10 mins until the okra is cooked and no longer sticky.
- Mixing Coconut - Add the ground coconut masala to the pan and mix well. Cook that for another 5 mins until the masala blends and the raw smell goes away. Turn off the heat and serve hot with rice and sambar.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I’ll help as soon as I can.
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Mahi
Looks yummy! Shall try with other veggies n let you know!
AparnaRajeshkumar
the best shot in your blog !good one !
Hari Chandana
Lovely recipe.. looks delicious!!
Chandrani Banerjee
Very healthy and yummy thoran.
morri
You cannot go wrong with a spicy coconut masala! And because it was even hotter than a few days ago, I aimed for minimum cooking time and used canned lady's fingers (I'm such a cheat). Everyone still liked it.
blooming lillies
Wow....much tastier than the regular vendakkai poriyal....thanx fr this recipe
saloni
Can I use coconut milk instead juice
Aarthi
@salonicoconut milk wont work.
Kayalvizhi C
The taste came out well...
akshatha suvarna
Hi Aarthi, Thank you so much for the recipe.
I have tried this recipe not only with okra, but also with gobi and potato. Its awesome and is my fav 🙂
Anonymous
best vendakai taste, good with kara kulambu