Tamilian Okra with a Buttermilk-Coconut Sauce

Vendakkai Morekozhumbu

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

This is one of those Tamilian curries that evoke warm, fuzzy, mother-knows-how-to-comfort-you-during-down-and-out-days memories. Rice flour, the thickener of choice in rice-growing south India, not only helps give body to the curry but also stabilizes the buttermilk and prevents it from curdling.


  • 1 pound fresh okra, rinsed and thoroughly dried
  • 2 tablespoons canola oil
  • 2


  1. Trim the caps off the okra without cutting into the pods, and cut the pods into 1-inch lengths.
  2. Heat a large skillet over medium-high heat. Add the oil and swirl it around to coat the bottom evenly. Sprinkle the coriander and fenugreek seeds into the hot oil, and roast, stirring constantly, until they turn reddish brown, about 1 minute. Using a slotted spoon, tran