Step 1

Dry roast urad dal and chana dal until golden. Switch off the stove and add sesame seeds , cumin and coconut. Toss them till the sesame seeds splutter. Cool this and powder. You can also use idli podi instead of making this.

Step 2

Wash okra under running water. Wipe them dry with a clean kitchen cloth.

Step 3

Cut them to thin half inch round pieces.

Step 4

Add oil to a hot pan and add cumin, mustard. When they begin to splutter add the dals, red chili and curry leaves. Sprinkle hing.

Step 5

When the dals turn golden, add in the chopped vendakkai.

Step 6

Stir fry for a minute. Squeeze in the lemon juice and stir fry until the stickiness goes off. You will have to constantly keep stirring to prevent burning.

Step 7

When they are completely cooked and stickiness goes off, add salt and turmeric.

Step 8

Add the spice powder and red chili powder.

Step 9

Mix everything well and fry for just a minute.

Step 10

You can also cover and cook on a low heat for 2 mins.

Step 11

Serve vendakkai poriyal with rice and sambar.