Yoghurt Curry (Kadhi) with Okra

Okra and yoghurt are a common pairing and here is another such recipe, flavoured with mustard oil and red and green chillies. The okra is fried until crisp and then served with the kadhi or yoghurt curry.

It is a typical dish from Odisha. Odia cuisine  uses less oil and is less spicy than many other parts of India while nonetheless remaining flavourful. Mustard oil is often used as the cooking medium.

Similar recipes include Kadhi, Okra and Cumin with Yoghurt Sauce, Ladyfinger Masala, and Kurkuri Bhindi.

Browse all of our Okra dishes and all of our Yoghurt recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.

Continue reading “Yoghurt Curry (Kadhi) with Okra”

Murungakkai Vendhaya | Drumstick and Fenugreek Kuzhambu

How we love drumsticks, those funny long thin pod-like vegetables that grow on spindly trees in South India. Whenever we see them in the shops we bring them home to freeze for later dishes. Rasam, Sambar and Kuzhambu are three of our favourite ways to use them.

Today’s recipe with drumsticks is a kuzhambu that includes fenugreek. Actually the recipe can be made without any vegetables (we have a version here), but we like the addition of drumsticks or eggplant. You can also use okra, small onions or shallots, or Indian broad beans.

Similar recipes include Aamti with Drumsticks and Coconut, Vendhaya Kuzhambu, Drumstick Sambar with Curry Leaves, and Pitlai.

Browse all of our Drumstick recipes and all of our Kuzhambu dishes. All of our Indian recipes are here, and the Indian Essentials Series is here. Or explore our Early Summer dishes.

Continue reading “Murungakkai Vendhaya | Drumstick and Fenugreek Kuzhambu”

Dried Okra Pachadi | Crispy Dried Okra in Yoghurt

Some time ago I dried some okra to see us through the non-okra season, and it is time to use them.  These are teeny crispy dried okra, tiny little rounds of okra and today we pair them with yoghurt in a Dried Okra Pachadi.

The dried okra is flash fried in some ghee and added to yoghurt which has been flavoured with spices. It is totally delicious, and can be used as a snack or as a side salad to a meal. We have even used it as a sauce or dressing for other dishes.

Are you after more Okra dishes? Try Yoghurt Curry with Okra, Spicy Dried Okra SnackOkra with Apricots and Lemon, Dried Turmeric Okra, and Fried Okra.

Also try Tri Colour Raita.

Browse all of our Okra dishes, and all of our Indian recipes. Our Indian Essentials are here. Or find some wonderful recipes to make in our Early Summer collection.

Continue reading “Dried Okra Pachadi | Crispy Dried Okra in Yoghurt”

Roasted Okra with Tomato, Lemon and Coriander Seeds

Even Ottolenghi loves okra. His books contain a range of okra recipes, and this one comes from Plenty. It is a classic combination of okra, tomato and lemon, with the Ottolenghi twist of herbs and spices. The use of preserved lemon is genius, and he uses it also in this Salad of Charred Okra and Preserved Lemon.

In this part of the world the quality of the okra is good, whether the okra is small or large. In other parts you might find that small okra pods have a more attractive texture than large ones, which can be a bit gloopy and stringy when cooked. Check your local large okra to see whether it will work in dishes like this. Middle Eastern and Indian groceries often stock frozen okra that are tiny, with a perfect firmness, and they come with an added bonus: the okra are ready-trimmed.

Are you looking for other Okra dishes? Try Sri Lankan Okra Curry, Kerala Okra Curry, and Greek Okra in Tomatoes.

Browse all of our Okra dishes and all of the Ottolenghi dishes we have tried. Or take some time to explore our Mid Winter dishes.

Continue reading “Roasted Okra with Tomato, Lemon and Coriander Seeds”

Vendakkai Puli Kootu | Okra Tamarind Kootu

Okra is so very good in the shops right now, as I write, so I grabbed some from the Asian market in my last shopping trip. Lovely thin, tender, long spears of goodness – how we love them.

You will love this recipe. It is as simple as Indian cooking can get. The okra is sliced and cooked with tamarind, green chillies and a little toor dal. Other recipes will add tomatoes, onions, garlic, sambar powder or other spices, coconut, etc, but I prefer this simple, honest preparation from the Palghat (Palakkad) area of Kerala. I have made it quite thick, as you can see, as I prefer it that way, but you can have more sauce if you prefer. I found this approach in the book Classic Tamil Brahman Cuisine by Viji Varadarajan.

Similar recipes include Pumpkin Kootu with Coconut, Cluster Bean Kootu, Okra Patia, Bhindi Bhaji, and Okra Kuzhambu.

Browse all of our Okra dishes and all of our Kerala recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.

Continue reading “Vendakkai Puli Kootu | Okra Tamarind Kootu”

Ezhukari Kuzhambu / Kootu | Seven Vegetables Kuzhambu | Pongal Kootu

This dish gets its name from the fact that it is prepared with 7 vegetables. It is a South Indian dish, actually a Tamil dish, which is often prepared on Thiruvathirai Day as a side dish for Thiruvadhira Kali (a sweet mung dal and rice dish made on this festival day). Although its name means seven vegetables, often nine, eleven, or even more are used! It is a blend of sweet, salty, tangy and spicy flavours that meld so well together, and is a perfect clean-out-the-fridge dish.

It is a dish that is also made on Thai Pongal, where it is called Pongal Kootu and as an accompaniment to Sakkarai Pongal. For this dish it is made thinner than for Thiruvathirai.

But you can also make this dish at any time – don’t keep it only for a festival dish. The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

I love this dish cooked just with potatoes. It is divine. Today I made it with Colacasia, Chenai Yam, Cluster Beans, Pumpkin, Potato, Ridged Gourd, and Drumstick. Delicious!

Similar dishes include Drumstick and Fenugreek Kuzhambu, Poritha Kootu, Poritha Kootu with Simple Spices, and Moringa Leaf Dal.

Browse all of our recipes for Thai Pongal. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn dishes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

Continue reading “Ezhukari Kuzhambu / Kootu | Seven Vegetables Kuzhambu | Pongal Kootu”

Okra Patia | Parsi Okra with Tomatoes

Here we are with another Okra dish, this time from the Parsi cuisine. It is a Patia, or Patio, dish, which cooks the okra in a thick tomato and spice base. In this recipe, we saute the okra before adding to the tomato base towards the end of cooking. You can also saute the okra quickly and add earlier in the cooking for a more traditional approach.

We took the outline of the Patia recipe from My Bombay Kitchen, and adjusted the recipe, substituting okra for the non-vegetarian items. You could also use eggplant with this recipe.

Parsi dishes are always delicious. Try Parsi Kitchari, and Vermicelli Payasam.

Are you looking for similar recipes? Try Greek Okra in Tomatoes and Olive Oil, and Okra Curry.

You can browse all Okra recipes, and all Parsi dishes. All of our Indian dishes are here. Or explore our Early Winter collection of recipes.

Continue reading “Okra Patia | Parsi Okra with Tomatoes”

Whole Okra with Onions, Garlic and Turmeric | Pyaaz Waali Bhindi Subzi

This must be such a healthy dish, with the goodness of okra combined with heaps of garlic and some health-giving turmeric. The okra is cooked whole, steamed gently, until cooked and tender. The dish is served as a dry curry with lots of onion s and coriander leaves to garnish.

We have had a focus on okra for the past 12 months or so, and this is our latest dish in the series. The recipe comes from Madhur Jaffrey.

Are you looking for other Okra dishes? Try it in Sambar, and in Moar Kuzhambu. And make Black Onions, Roast Okra with Tomato, Lemon and Coriander Seeds, Parsi Okra Patia, and Greek Okra in Tomatoes and Olive Oil.

Browse all of our Okra dishes, and all of our Indian dishes. Have a look at the Madhur Jaffrey dishes we have made. And explore our Late Autumn dishes.

Continue reading “Whole Okra with Onions, Garlic and Turmeric | Pyaaz Waali Bhindi Subzi”

Vendakkai Sambar | Okra Sambar

Okra is so very healthy for us, unbelievably so, so it is said that Okra Sambar is an instant pick-me-up. This sambar recipe is easily and quickly made – even more so if you have some cooked toor dal in the freezer (HINT). It will be all made in 12 – 15 minutes. Surely that is enough to pick you up!

Similar dishes include Snake Bean Sambar, Yoghurt Curry with Okra, Whole Okra with Onions and Garlic, Okra with Onions, Whole Stuffed Okra, and Okra with Chilli Spice Paste.

Browse all of our Okra dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.

Continue reading “Vendakkai Sambar | Okra Sambar”

Bhindi Bhaji | Stir Fried Okra

This recipe for Okra is another simple, stir fried one that combines the okra with cumin and green chillies for a great afternoon snack, or as a side dish for a larger meal.

It is an easy recipe, one that you can cook in under 30 mins, perhaps under 20 if you are organised. These are the best recipe, don’t you agree? I know you will enjoy this one. Wonderful flavours.

Are you after other Okra dishes? Try Potato Bhaji, Sri Lankan Okra Curry, Stir Fried Okra with Sesame Seeds, and Spicy Dried Okra.

Browse all of our other Okra recipes, and explore our Indian dishes. Or take some time to explore our Early Winter recipes.

Continue reading “Bhindi Bhaji | Stir Fried Okra”