Delicious yogurt and coconut based curry with okra / vendakkai, usually served with rice or lentil crepes
- 1 cup chopped ladies finger / okra
- 1 cup thick yogurt whisked with 1 cup if water
- 1/2 tsp turmeric powder
- 1 tbsp coconut oil
- 1/4 tsp Asafoetida
- 1/2 tsp mustard seeds
- 1 to 2 dry red chilly
- salt to taste
- 6 to 7 curry leaves
- 1/4 cup grated coconut
- 11/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp black pepper
- 1 tsp toor dal
- 1 tsp raw rice (optional)
- 1/4 tsp fenugreek seeds
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Soak the ingredients mentioned to grind except coconut, in water for 15 minutes ( rice, toor dal, coriander seeds, cumin seeds, black pepper)
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After 15 minutes, grind the soaked ingredients along with coconut to a thick but smooth paste using little water as needed. About 1/4 cup of water.
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Switch on your kadai/ sauce pan and add the coconut oil. When it heats up add the mustard seeds, red chilly, curry leaves, asafoetida, turmeric powder and let the mustard seeds splutter.
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Now add the ladies finger and saute them until they become nice and roasted. Remove the vegetable from the pan and set it aside. They will overcook and become mushy if we cook it along with the kuzhambu. We will add them back in the end.
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Now add the ground paste, 1 cup water, whisked yogurt (make sure the yogurt is whisked well ), salt needed for the kuzhambu, and cook the kuzhambu in a low flame until it comes to a boil. Keep stirring while the curry is cooking. Add more water if needed to bring it the consistency you desire.
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When done, switch off the flame, add the roasted okra/ vendakkai and serve with rice.
- You can also add a small piece of ginger while grinding the coconut paste for some extra flavor.
- Also a handful of cilantro and curry leaves can be ground along with the spices and coconut to make it more flavorful.