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.

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

Cut them to thin half inch round pieces.

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.

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

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.

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

Add the spice powder and red chili powder.

Mix everything well and fry for just a minute.

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

Serve vendakkai poriyal with rice and sambar.