After marriage cooking vendakai poriyal without stickiness was a great achievement for me... Many times I have burnt or poriyal becomes a thick mass due to its stickiness... My mom tells me add curd it removes the stickiness I have tried that also, nothing worked out... Finally I learnt this trick from my grand ma... One day I saw her cooking this poriyal, and she added rice flour and the stickiness was completely gone and the poriyal was dry and flaky... Then when I came here to Singapore i tried in the same way, it came out well and I could finish cooking this poriyal soon... So try this way and enjoy!
Lady's finger - 24(cut into 1/3 inch)
Sambar powder - 3/4 tbs
Turmeric powder - 1/2 tsp
Rice flour - 1&1/2 tsp
Peanuts - 2 tbs(crushed)
Salt - to taste
Salt - to taste
Oil - 1 tbs
Mustard - 1/3 tsp
Split urad dal - 1/3 tsp
curry leaves - few
Take a kadai pour in oil add in ingredients under "To Temper" and allow the mustard to crackle and urad dal to become slight gold brown and then add in chopped lady's finger.And saute well for 5-7 mins.
When lady's finger becomes sticky add in rice flour and saute well till the stickiness goes away.Then add sambar powder and turmeric powder saute well.
And saute well till the sambar powder is coated,close with the lid and cook in low flame and when its comes to dry poriyal add in crushed peanuts and saute well.
Serve with any rice varieties and have a great meal for the day....!
Rice flour added will reduce the spiciness so check for the spiciness.
Don't add water just cover and cook the lady's finger,this will soften without adding water.
I like the crunchiness of peanuts,so i add you can skip this step.