Vendakka Mezhukkupuratti

vendakka mezhukkupuratti
  • Yield : 1
  • Servings : 3-4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m
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Vendakka Mezhukkupuratti / Okra (Lady’s Finger) Stir Fry

Vendakka Mezhukkupuratti (Okra stir fry) is a delicious side dish for rice. It is very simple and easy to prepare.  This dry dish, ideally prepared with tender Okra, is usually served with rice along with other “wet” gravy dishes.


  • Okra / Lady’s finger (വെണ്ടയ്ക്ക) - 10 Nos
  • Thinly sliced Coconut (തേങ്ങാക്കൊത്ത്) - ¼ Cup (Optional)
  • Pepper powder (കുരുമുളകുപൊടി) - 1 Tea Spoon
  • Onion (സവോള) - 1 No
  • Curry leaves (കറിവേപ്പില) - 1 Sprig
  • Turmeric powder (മഞ്ഞള്‍പൊടി ) - 1 Pinch
  • Coconut Oil (വെളിച്ചെണ്ണ) - 3 Table spoon
  • Mustard seeds (കടുക്) - ½ Tea Spoon
  • Salt (ഉപ്പ്) – to taste


Step 1

Wash the Okra (Lady’s Finger) very well and slice it into 1 inch pieces. (See images in the bottom of this page)

Step 2

Slice coconut and onion and keep aside.

Step 3

Heat 3 table spoon of coconut oil in a non-stick pan and put mustard seeds. When it splutters, to this add onion and coconut slices. Saute it till the onions turn golden brown.

Step 4

Put turmeric powder and ½ tea spoon black pepper powder into it and stir well. To this add Okra (Lady’s Finger), curry leaves and salt. Combine well and cook it covered (about 8 minutes) on low flame till done.

Step 5

Open the lid, add remaining ½ tea spoon pepper powder and cook it for 1-2 minutes to make it dry. Stir it occasionally. Taste for salt.

Step 6

Remove from the flame and transfer the vendakka mezhukkupuratti to the serving dish.


If you are using a pan which is not a non-stick, add 2 table spoon water to avoid it from burning.

okra stir fry

Sliced Okra (Lady’s Finger)

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Nutritional Profile

Main nutritional contents are,

  • Dietary fiber

  • Folates

  • Vitamins A,C,E,K

  • Calcium

  • Manganese

  • Magnesium

  • Iron

  • Copper

  • Phosphorus


1 Table spoon = 3 Tea spoons
1 Dessert spoon = 2 Tea spoons
1 Tea spoon = 5 ml
1 Cup = 236.588 ml


Myself, Shaan Geo basically a Software Engineer started my career in IT Industry. I have had a passion for food and cooking from an early age. This habit made me keep an eye out for the new variants of food and the different cuisines where ever I go. According to me cooking is an equal-opportunity talent and I find that anybody can cook. It is not limited by the age, profession, caste, colour or creed of a person. What is needed is the love for cooking. For me passion for cooking does not stop in the kitchen, when I travel, I continue to be inspired by eating in some of the best restaurants around the world.

Comments on Vendakka Mezhukkupuratti

Comments (6)

  1. posted by Karan on January 6, 2013

    For all these mezhukkupparatti no need to add water?

    • posted by Shaan Geo on January 7, 2013

      Hi Karan, We need to add a little water for the mezhukkupuratties with tubers (കിഴങ്ങുകള്‍) as the major ingredients. If you are NOT preparing it in a non-stick pan you must add a little water for ALL mezhukkupuratties.

  2. posted by basil mathew on February 1, 2013

    best website for beginners

    • posted by Shaan Geo on February 1, 2013

      Thanks Basil.

  3. posted by Nivedita on November 28, 2013

    Thanks a lot for this recipe. We made this for lunch today. I have never tried this with pepper powder before. It was really tasty! :-)

    • posted by Shaan Geo on December 3, 2013

      Nivedita, Thanks for the feedback. Great to know that the Vendakka Mezhukkupuratti came out well for you. Hope you will try other recipes too.


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