We are so blessed that we get good quality okra locally at a cheap price. Move closer to the city and it is rare and expensive. Our local shops stock it by the barrel load, a testament to the local Indian, Nepalese and Middle Eastern communities. I had never used Okra as much before I shifted into this area. It shows just how much that the stock in our shops influences our behaviour.
This is another Pachadi, a South Indian dish of yoghurt, okra and spices, a cooling and healthy dish. I have a few other Okra raita dishes – each one is a little different.
Similar recipes include Nethu Kottu Flour Pachadi, Methi Sprouts Tambuli, Okra Tamarind Pachadi, Zucchini, Lime Leaf and Yoghurt Salad, Sauteed Okra with Ginger and Garlic, Roasted Okra with Tomato, Aloo Bhindi, and Bhindi Raita.
Browse all of our Okra dishes and al of our Pachadi recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn recipes.
Continue reading “Okra Pachadi | Okra with Coconut-Chilli-Ginger Yoghurt”
Okra is a more recent love of ours, discovered when we moved into a very diverse neighbourhood where many of Middle Eastern, Indian and Afghani inhabitants use okra often. Our local greengrocer stocks crates of them each season.
You can browse all of our Okra recipes. And check out our 100 Vegetable Series.
Continue reading “100 Vegetables: #72. Okra”
Okra Yoghurt Pachadi is such a great dish that we have many versions of it. But this Pachadi is without yoghurt. The okra is sauteed and then cooked with tamarind and jaggery for a sweet-tangy gravy. It is a delicious alternative to the curd based pachadi dishes.
I have to admit that this is one of my most favourite okra dishes. It has all the tastes – hot (chilli), sour (tamarind), bitter (fenugreek), sweet (jaggery). If you want to add pungent, add some sliced garlic. For salty, add a pinch of salt.
Read more about the different types of Pachadi dishes in India.
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.
Similar dishes include Kadhi with Okra, Okra Tamarind Kootu, and Okra Sambar.
Browse all of our Pachadi recipes and all of our Okra dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.
Continue reading “Okra Tamarind Pachadi”
We have another variation on sautéed or stir fried okra for you. It is a dish heavy with coriander leaves that lightens the deep flavours of onion, ginger and garlic. It is delicious – something that can accompany other Indian dishes, or can be eaten as a delicious mid-afternoon snack.
Similar dishes include Bhindi Bhaji, Stuffed Okra, and Al00 Bhindi.
Browse all of our Okra dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.
Continue reading “Sautéed Okra with Ginger, Garlic and Coriander Leaves”
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 Sauteed Okra with Ginger and Garlic, 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”
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 Curry Leaf Kuzhambu, 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”
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.
Similar dishes include Sauteed Okra with Ginger and Garlic, Poha Yoghurt Pachadi, Matki and Golu Kola Salad with Coconut, Yoghurt Curry with Okra, Spicy Dried Okra Snack, Okra 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”
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”
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”
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.
Continue reading “Ezhukari Kuzhambu / Kootu | Seven Vegetables Kuzhambu | Pongal Kootu”