Name: Tamilian Okra with a Buttermilk-Coconut Sauce (Vendakkai Morekozhumbu)
Yield: Serves 6
Cuisine: India
Ingredients: 2 fresh green Thai, cayenne, or serrano chiles, stems removed; 12 medium-size to large fresh curry leaves; ¼ teaspoon ground turmeric; 1½ teaspoons coarse kosher or sea salt; ½ cup shredded fresh coconut; or ¼ cup shredded dried unsweetened coconut, reconstituted (see Note); 2 tablespoons rice flour; 1 teaspoon black or yellow mustard seeds; 2 cups buttermilk; ½ teaspoon fenugreek seeds; 2 tablespoons canola oil; 2 teaspoons coriander seeds; 1 pound fresh okra, rinsed and thoroughly dried

Preparation info

Serves
6

Difficulty
Easy

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.

Ingredients

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

Asia
India
Tamil Nadu
Side dish
Main course
Vegetarian
Gluten-free

Method

Trim the caps off the okra without cutting into the pods, and cut the pods into 1-inch lengths.
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

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