Roasted Okra In Yogurt Sauce | Vendakkai Mor Kuzhambu Is Mildly Spiced Curry. Roasted Okra Is Mixed With Spiced Yogurt Sauce And Finally Tempered With Spices In Coconut Oil. Not Much Cooking Is Required To Make This Curry. It is Very Cooling And Refreshing Curry, Perfect with Rice And Roti.
Generally I make this Mor Kuzhambu often, during summer months when it is very hot. Roast and ground spices added to the yogurt sauce and tempering done is coconut oil makes it extra special. Each time I use different vegetable instead of using okra, to make this same curry (see below for vegetable variations). When my mom make this curry , she also prepares Vada ( savoury fried snack ), she soaks the fried vada in this yogurt sauce and it tastes soo good. Because curry is not spicy, this is a Kid friendly dish too . Also very less cooking time, roasting the okras and tempering is the only cooking time.
Benefits Of Okra , Yogurt And Turmeric
Okra is low in calories, with almost no fat. It’s also loaded with vitamin C, vitamin A, and zinc. But perhaps its biggest benefit, especially for people who have diabetes, due to its high amount of fiber. It’s better to get your fiber through food, rather than supplements.
Drinking “okra water” (cutting up pieces of okra, setting it in water overnight, and drinking it in the morning) can help people with diabetes lower their blood sugar.
Yogurt eaters will get a dose of animal protein (about 9 grams per 6-ounce serving). Yogurt is “probiotics.” Probiotics are “friendly bacteria” that are naturally present in the digestive system. Probiotics can help boost the immune system and promote a healthy digestive tract.
Turmeric – A tablespoon of ground turmeric offers nearly a gram of protein, 2 grams of fiber and 6 grams of carbohydrates. Turmeric also contains magical nutrients – to keep you strong and healthy.
Tips To Grow Okra
Okra is a plant that grows fast in warm weather, wait until there is stable, warm weather. You can plant okra in the garden when the soil has warmed to about 65° or 70°F—the warmer, the better. As a warm-weather crop, okra needs full sun. It is adaptable and will grow in most soils. When Planting okra seeds, plant about ½ to 1 inch deep and 12 to 18 inches apart in a row. You can soak the seeds overnight in slightly warm water to help speed up germination. Plants grown tall, so space out the rows 3 to 4 feet apart. Keep the plants well watered throughout the summer months; 1 inch of water per week is ideal, but use more water if you are in a extreme hot climate.
The first harvest will be ready about 2 months after planting. Harvest the okra when it’s about 2 to 3 inches long. Harvest it every other day. The early growth of okra is often slow, but the plants grow much faster once summer starts . In addition to gaining height, okra’s leaves get bigger as the plants grow and begin producing yellow blossoms followed by tender pods. Keep cutting the pods every day or two, and they will keep on coming. Picture below is the okra plant from my home garden.
Tips to grow Radish, a common garden crop , check out in this post Tips to grow Radish
How To Pick Store Brought Okra
When you head out to pick up some fresh okra, look for bright green fruit pods that are less than 4 inches long, free from bruising, and firm to the touch. (Picture below is okras harvested from my home garden).
Other Vegetable Variations To Okra
White Pumpkin , drumstick ,Brinjal or Potatoes can be cooked first and then add it to the spiced yogurt sauce. You could use more than one vegetable in this curry.
Which Curd Is Best For This Curry?
Generally Sour Curd / Sour Yogurt is used to make this curry (How to make Sour curd – keeping it out for a longer time after the curd has set can turn the yogurt sour, Also, left over curd can be turned sour by keeping it longer time in the refrigerator or outside the refrigerator for 4 to 5 hours can make the curd sour).
But I usually make it with fresh plain yogurt / curd only , I do not wait until it gets sour , make homemade yogurt with the fresh yogurt cultures. Using Fresh Yogurt in the curry, still tastes delicious.
Storing And Reheating Instructions
Refrigerate any leftover in a clean air tight container. Use within a day or two. When reheating prefer to bring the curry to room temperature and then microwave covered for one or two minutes, not more than that.
Other Indian Cuisine Curry , Every recipe is explained with step by step pictures,
Step By Step Picture Of How To Make Roasted Okra In Spiced Yogurt Sauce
Ingredients required for Shallow Frying The Okra – Okra , coconut oil
For Base Yogurt Sauce – yogurt, salt , turmeric and water.
Roast and grind spices – coconut oil , cooking rice, chana dal, jeera , chopped fresh ginger , green whole chilies, fresh grated coconut and water.
For tempering – coconut oil, dry whole red chilies , curry leaves , mustard seeds, Hing , urad dal and water.
Prepare The Base Yogurt Sauce
Take a wide bowl, add ingredients under making the base yogurt sauce except water – firstly add yogurt , turmeric , salt and whisk well without lumps to a smooth consistency , then add water, mix well, set aside.
Shallow Fry The Okra
Buy small sized okras for best taste, wash and cut them into 1/2 inch pieces. Heat oil in a pan (same pan you will be using for final step-when tempering the curry) in medium-high flame. Once the oil is hot, add the chopped okra and fry for 10 minutes approximately or until the slimy texture of okra disappears and okra turns into nice golden brown color (Stir in-between making sure it doesn’t get burnt in the bottom). Drain the fried okra in a paper towel, set aside.
Roast And Grind The Spices
Add coconut oil in a pan (use the same pan used for frying the okra) and heat in medium-low flame. Once the oil is hot, add all the ingredients under roast and grind spices, except shredded coconut and water. Fry for approximately two minutes or until the mixture starts to splutter , slightly changes in color , raw smell from the ginger goes and you will get good aroma from the roasted spices . Switch off the flame and then add shredded coconut , mix with other ingredients in the pan, remove from stove and let it cool down.
In a mixer add the mixture, first grind without water , then half way through add mentioned amount of water and grind to smooth paste.
Now mix this ground paste to the base yogurt sauce, stir well ,set aside.
Final Step – Temper The Curry
In the same above used pan, add coconut oil and heat in medium flame. Once the oil is hot , add mustard seeds, let the sputtering of the mustard stop, then add urad dal , curry leaves , dry whole red chilies and Hing and fry for a minute.
Now add the prepared yogurt sauce and roasted okra to the tempering , stir well and bring it to a boil , immediately switch off the stove (do not boil for too long – curd will curdle ). Serve with rice or roti.
Ingredients
-
For Shallow Frying The Okra
- For Making The Base Yogurt Sauce
- Roast And Grind Spices
- For Tempering
Instructions
-
Preparation
- Ingredients required for Shallow Frying The Okra - Okra , coconut oil. For Base Yogurt Sauce - yogurt, salt , turmeric and water. Roast and grind spices - coconut oil , cooking rice, chana dal, jeera , chopped fresh ginger , green whole chilies, fresh grated coconut and water. For tempering - coconut oil, dry whole red chilies , curry leaves , mustard seeds, Hing , urad dal and water. Prepare The Base Yogurt Sauce
- Take a wide bowl, add ingredients under making the base yogurt sauce except water - firstly add yogurt , turmeric , salt and whisk well without lumps to a smooth consistency , then add water, mix well, set aside. Shallow Fry The Okra
- Buy small sized okras for best taste, wash and cut them into 1/2 inch pieces. Heat oil in a pan (same pan you will be using for final step-when tempering the curry) in medium-high flame. Once the oil is hot, add the chopped okra and fry for 10 minutes approximately or until the slimy texture of okra disappears and okra turns into nice golden brown color (Stir in-between making sure it doesn't get burnt in the bottom). Drain the fried okra in a paper towel, set aside. Roast And Grind The Spices
- Add coconut oil in a pan (use the same pan used for frying the okra) and heat in medium-low flame. Once the oil is hot, add all the ingredients under roast and grind spices, except shredded coconut and water. Fry for approximately two minutes or until the mixture starts to splutter , slightly changes in color , raw smell from the ginger goes and you will get good aroma from the roasted spices . Switch off the flame and then add shredded coconut , mix with other ingredients in the pan, remove from stove and let it cool down. In a mixer add the mixture, first grind without water , then half way through add mentioned amount of water and grind to smooth paste. Now mix this ground paste to the base yogurt sauce, stir well ,set aside. Final Step - Temper The Curry
- In the same above used pan, add coconut oil and heat in medium flame. Once the oil is hot , add mustard seeds, let the sputtering of the mustard stop, then add urad dal , curry leaves , dry whole red chilies and Hing and fry for a minute. Now add the prepared yogurt sauce and roasted okra to the tempering , stir well and bring it to a boil , immediately switch off the stove (do not boil for too long - curd will curdle ). Serve with rice or roti.
Notes
*Serve this curry with white rice or roti / chappati or soak vada in curry and serve.
*Do not boil for too long in the final step , when it comes to good rolling boil ,immediately switch of the flame and remove from stove, else curd will curdle.
*Curry will thicken a bit once it cools down.
*Instead of using coconut oil in the recipe , you could use any other cooking oil. But the aroma and flavor using coconut oil, adds a very good flavor to the curry.
*Okra can also be air fried to crispy golden brown and then added to the curry.
Other Indian Cuisine Curry , Every recipe is explained with step by step pictures,
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I have bewn meaning to try this recipe for a very long time. Loved going through your recipe, will try this soon.
Thank you, Nisha! It is easy to make, and a very flavorful curry, I hope you will like it too!!
When I read your recipes Aarthi, I can certainly see why they are all so flavorful. The steps that you go to when preparing this dish must make it delicious.
Aaha, True Karen!! This is a very simple, mildly spiced curry, but very flavorful. Freshly roast, and ground spices adds a perfect touch to the dish.
This looks like such a great recipe, love all the spices you added!
Thank you, Josiah! True that, this curry is so good with rice, you cannot stop eating it. The aromatic roast and ground spices in the yogurt sauce , makes it even more tempting!
Never made okra this way and it makes me so curious 🙂 Must do !
Thank you so much, Davorka! Yeah, this is a very simple recipe with okra and mildly spiced yogurt sauce. A popular curry from India, I am glad you liked it. Really appreciate you stopping by, Have a great weekend.
Dahi bhindi is one of our favorite recipe.
Hello, Priya! Thank you so much, for getting in touch. It is our family favorite too, so I end up making it often, great way to include yogurt in your diet.
Okra is one of my favorite veggies but have never tried in an yogurt sauce. It looks delicious!
It is a typical south Indian curry, Denise! When you pan roast the okra and then add it to the sauce, it tastes delicious. Mildly spiced and perfect with rice or roti. Thank you, I really appreciate you stopping by!
Aarthi, we LOVE, LOVE LOVE this recipe! Warming spices, creamy and turmeric is just what we are craving during this change of seasons. Your okra are just beautiful. Just pinned!
So Good to know, you liked it, thank you so much. Certainly! a comforting curry during colder season. I wish you will enjoy it to, Thank you for stopping by, Have a wonderful day!
Aarthi,
I love how you have used yogurt sauce to make this recipe.I usually cook okra in coconut milk or tomato based surry due to the slime in it,but definitely using yogurt sounds interesting. Also,I liked how you have used the coconut oil to temper the ingredients, the smoky effect of theis oil adds a lovely note to the entire dish. Thanks for yet an amazing recipe.
Thank you, Hasin! I also make different okra curry, sure coconut milk and tomato based would taste delicious. Kids do not eat much yogurt, other than yogurt rice , so I make sure to make this curry with rice, they seem to like this. Oh yeah! coconut oil definitely enhances the taste of the dish. Try it, Hope you will like it to too. Happy you love the recipe, Enjoy, rest of your week!
I know this may surprise you, but I have never eaten okra!! I definitely will now though after you shared all the amazing benefits and this delicious recipe! Thank you so much!
Wow! I am surprised to hear this, I know many do not attempt to try okra ,mainly because of its super slimy texture. But when you pan fry or even better if you air fry it to golden brown, it taste soo yum! you do not have to cook them any further, it will taste amazing. Yeah, eating okra has good benefits , tried listing down few, so it could help some. Thank you Christine! Glad you like this recipe.
Looks so inviting and yum! Wonderful to learn this recipe from this post Aarthi. I infact made moru curry with white pumpkin today , but my recipe is a little different from yours.I love bhindi (okra) so this would be a great recipe to try out.Interesting that you fry the coconut before grinding and the addition of ginger and urad dal and chana dal. It is definitely going into my list to try .Thanks for sharing!
Great, Nisha! There is so many different ways this curry can be made, I just simply followed my grandma – moms recipe. Most of the time I do not attempt to alter any of the heirloom recipes, I just blindly follow it, and every time it turns out delicious. Not much roasting of the coconut is needed, just for mixing it with other ingredients, you add it when the pan is till on the stove, but no flame required. I am so happy you like my recipe, Thank you so much, have a wonderful day.
This sounds delicious, Aarthi – talk about the perfect comfort food for these chilly days! I’m used to using okra in soups and gumbos, but I really like this idea of roasting it first. And that yogurt sauce sounds like it could be used in a number of different ways!
Aahha! agreed, simple curry make us feel so good on colder days! Oh great, gumbos- a popular southern cuisine, I use to hear a lot about this dish, when we use to live in Louisiana, but never attempted to try it, definitely will look into the recipe. I personally like to roast it first, before using it in the dish, to remove the sliminess from the vegetable, else my kids wouldn’t eat it, it also gives a good glaze and a crunchy texture to the okra. You can absolutely try the sauce in different dishes. Thank you so much, David for stopping by.
Your roasted okra looks so tasty and delicious. I loved your tips on how to prepare the curry!
Yeah! comforting curry, I can eat it for any meal. Glad you liked the tips, Thank you, Heidi! Have a wonderful day.
I always love this cute veggie…and that sauce is the bomb! I would lick the whole bowl clean. A really yummy recipe!
Thank you, Angie! for stopping by, Agree with you on the sauce, It is so creamy and rich. It is Irresistible dish, You Can’t Stop Eating!