Bhindi Dahi Curry/Okra Yogurt Gravy/Vendaikkai More Kozhambu

There are many recipes using Curd as one of the main ingredients. The plain curd rice is itself a soothing accompaniment for lunch during summer. That could be the reason why dishes with curd are more popular in South India which has hot weather.

Here we will see a Kozhambu (Gravy) which uses Curd and Lady’s finger (okra) as the main ingredient. It goes well with steamed rice. It can also be served with Roti, Chappati etc.

Ingredients:

Lady’s Finger (Okra/Vendaikkai) – 10 to 12 (select tender ones)

Sour Curd – 1 cup

Oil – 1 tsp

Small Sambar Onions – 5 (or ¼ piece of Regular Onion)

Red Chillies – 2 to 3 (broken)

Cumin Seeds – ½ tsp

Coriander Leaves – 1 tsp

Black Pepper Corns – 12 to 15

Grated Coconut – ¼ cup

Salt to taste

Turmeric Powder – ¼ tsp

For Tempering:

Oil – 1 tbsp (preferably Coconut Oil)

Mustard Seed – 1 tsp

Red Chillies – 1 (broken)

Curry Leaves – from 2 twigs

Asafoetida – ¼ tsp

Method:

Dry roast Coriander Seeds, Cumin Seeds, Red Chillies, Pepper Corns and the small Onion – all together for about 2 minutes in low flame.

Let them cool down. Take all these roasted ingredients along with grated Coconut and grind them together without adding any water. Now, add the required water and grind them into a fine paste.

Transfer the paste to a mixing bowl. Add Salt and Turmeric Powder.

Whisk the Curd in and mix all of the ingredients together and keep aside.

Wash the Okra and wipe dry. Cut and throw away the crown and the tip. Heat one tsp of Oil in a pan.

Add the Okra pieces and stir fry for 3 to 4 minutes in medium flame till the Okra pieces are almost done.

Add the Curd mixture and required water to make the curry. Add Salt.

When the gravy comes to a boil, simmer for 2 to 3 minutes.

In the meanwhile, heat a tsp of Coconut Oil. Add Mustard Seed and Red Chilli to it. When the Mustard Seed starts crackling, add the Curry leaves and switch off the pan. Within a few seconds, add Asafoetida.

Stir well and pour this tempering to the simmering gravy. Switch off the flame and cover the gravy with a lid immediately. Let it remain covered for about ten minutes.

Serve this Okra Curd Gravy with Rice.