Vendakkai Podi Thooval - Ladies Finger Podi Curry

Vendakkai Podi Thooval is one of the traditional & forgotten recipes and has its origin in the South of India. This delicious dish is made by marinating & cooking vendakkai/Ladies finger and dal along with spices.  Podi Thooval goes well with Rice and Sambar.

Planning & Pre-Preparation: 10 mins
Soaking Time: 20 mins
Marinating Time: 15 mins
Cooking time: 15 mins.

Ingredients 1

  • Toor Dal- 1/4 Cup
  • Water for Boiling- ½ Litre
  • Oil- 3 Tbsp. (2 Tbsp. + 1 Tbsp.)
  • Mustard- 1 Tsp.
  • Urad Dal- 1 Tsp.
  • Sabzi Powder- 3 Tsp.
  • Sour Curd- 3/4th Cup
  • Turmeric Powder- 1 Tsp.
  • Chilli Powder- 1 Tsp.
  • Salt- Per taste
  • Vendakkai/Ladies Finger/Okra- 500 gms

Ingredients 2 - Sabzi Powder 

  • Urad Dal- 2 Tsp.
  • Chana Dal- 2 Tsp.
  • Coriander Seeds/Dhaniya- 4 Tsp.
  • Pepper- 1 Tsp.
  • Cumin Seeds/Jeera- 1 Tsp.
  • Rice- 1 Tsp.
  • Red Chillies- 3
  • Asafoetida/Kayam/Hing- 1/2 Tsp.


  • Step 1: Cooking Toor Dal

  1. Soak Toor dal in water for about 20 mins.
  2. After 20 mins, drain the water from Dal.
  3. In a Kadai, add ½ Litre of water and let it boil.
  4. Transfer the soaked drained dal to the boiling water.
  5. When Dal gets completely boiled, switch off the flame.
  6. Drain and transfer the dal to a bowl and let it cool.
  • Step 2: Preparing Sabzi powder

  1. In a Kadai, start dry roasting all of Ingredients 2- Sabzi Powder except Asafoetida/Kayam/Hing on low flame. Roast until the Dal turns golden brown.
  2. Once dal turns golden brown, switch off the flame and let it cool.
  3. Transfer the roasted ingredients to a mixer grinder. Now add Asafoetida/Kayam/Hing and grind into a fine powder.
  4. You can store this powder in a closed airtight container. This powder stays good for a month when kept at room temperature.

  • Step 3: Preparing Podi Thooval

  1. In a bowl add Sour curd, Salt, Turmeric powder and Chilli powder. Mix well to form a lump-free consistency. Add Ladies finger/vendakkai/okra to the curd mixture
  2. Now add Ladies finger/vendakkai/okra to the curd mixture. Mix well & marinate for 15 mins.
  3. In a Kadai, add 2 Tbsp. of oil, then add mustard & Urad dal and let it splutter.
  4. Once the dal turns golden brown, start adding the marinated ladies finger/vendakkai/okra to the Kadai. Sauté well on low flame.
  5. When the liquid is fully absorbed add a Tbsp. of oil and mix well.
  6. Sauté till the okra is completely cooked.
  7. After the liquid is absorbed and ladies finger/vendakkai/okra is completely cooked, add 3 Tsp. of Sabzi powder & mix until the powder is uniformly coated.
  8. Now add cooked dal to the ladies finger/vendakkai/okra & cook for 2 more mins and switch off the flame.
  9. Yummy Vendakkai/Ladies Finger/Okra Podi Thooval is ready. Vendakkai Podi Thooval goes well with Rice and Sambar.

Points to be noted

You can also pressure cook the dal and DO NOT MASH THE DAL. When dal gets cooked, let it cool before adding it to ladies finger/vendakkai/okra.


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