Okra buttermilk curry is a simple Indian curry recipe made with buttermilk, okra, coconut, and spices. It is an easy vegetarian side dish for rice in 25 mins.
South Indian Curry Recipes:
Okra buttermilk curry is known as vendakai mor kulambu in Tamil and a popular recipe in Chennai. Okra buttermilk curry is a flavorful and simple curry recipe made with okra, coconut, spices, and buttermilk. It is a healthy and delicious curry that goes well with hot steamed white rice. You can easily make this curry in less than 30 minutes and simply serve with rice and papad. Coconut and fresh spices together give an excellent taste to the buttermilk curry.
Smart Cooking Tips:
1. Cook okra in a medium flame until the stickiness goes off without getting burned. If you are using frozen okra, make sure to thaw it before cooking.
2. Use sour yogurt in this curry. It gives a mildly sour taste and flavor to the curry.
3. You can also make this curry without adding okra.
4. Make sure to grind the coconut and spices into a smooth texture, so that it blend well with the curry.
Okra Curry Recipe:
Okra is also known as Ladies Fingers in South India and Bhindi in North India. Okra is a healthy green vegetable that is low in calorie and widely used in Indian cuisine. In South India, okra is used in sambar, side dish, and okra buttermilk curry is one such famous curry recipe.You can find fresh okras in Indian grocery stores all over the year.
How to serve Okra buttermilk curry?
Serve buttermilk curry with hot steamed white rice and crispy potato fry.
Okra buttermilk curry is a simple Indian curry recipe made with buttermilk, okra, coconut and spices. It is an easy vegetarian side dish for rice in 25 mins.
- 1 cup OKRA RAW
- 1 cup YOGURT
- 0.50 tbsp CORIANDER POWDER
- 0.50 tbsp CUMIN SEED
- 2 no GREEN CHILIES
- 2 tbsp OIL
- 1 tbsp CHANNA DAL RAW
- 0.50 cup COCONUT MEAT RAW
- 0.25 tsp TURMERIC GROUND
- 0.50 tsp MUSTARD SEEDS
- 0.50 tsp URAD DAL
- 2 tbsp CILANTRO (CORIANDER)LEAVES RAW
- 0.25 tsp HING OR ASAFOETIDA
- 10 no CURRY LEAVES
- 0.50 tsp GINGER ROOT
Wash and chop the okra into small pieces. Grind the shredded coconut, coriander seeds, green chilies, cumin seeds, channa dal to a smooth paste using a mixer or blender.
In a pan heat 1.50 tbsp of oil and add chopped okra. Saute in the oil until the stickiness of okra goes off and the okra becomes little crispy. Remove the okra from a pan and keep aside until needed.
In the same pan, heat half a tbsp of oil add mustard seeds and allow it to splutter. Add urad dal and saute until the color changes into golden brown. Add grated ginger and saute until the raw smell goes off.
Add curry leaves, asafoetida and mix well in the oil. Add the grounded coconut mixture, turmeric powder, mix well and bring it to a boil.
When the coconut mixture starts boiling, add the yogurt and mix well. Add water and bring it to the desired curry consistency.
Cook until it starts boiling and the froth started forming on the top. Turn off the heat and garnish with the chopped coriander leaves.