Okra Kuzhambu – Okra in tamarind coconut sauce. Tangy south Indian curry with Okra. Vegan gluten-free soy-free Recipe. Allergen Information: Free of dairy, egg, corn, soy, gluten, nut, yeast. grain. It has coconut. Serve 3 or more as a side, 2 as main.
Okra is one moody vegetable and as you all already know I have a love hate or rather dislike-dislike relationship with it. However, okra is a frequent vegetable in quite some Indian regions and most Indian recipes make a great non sticky okra!
Okra can be stuffed with a ton of spices and fried, cooked with chickpea flour, roasted until dry and so on. This okra side has a delicious tamarind coconut sauce which is inspired by southern Indian Kuzhambu sauce.
The tangy, coconutty sauce pairs beautifully with Okra. You can also use any local vegetables like gourds, taro root, broccoli or use cooked chickpeas or beans! Adjust the cooking time accordingly. Tamarind is available as pods or paste(concentrate). I usually get the concentrate as it lasts longer in the refrigerator and does not need soak time. Tamarind will come in handy in thai, malay and other cuisines as well and also to make Worcestershire sauce.
Pictured on the post with Easy Chana Dal.
It is May 8 already! Hubb’s family is visiting from India May 11 onwards, so it is going to be a very active summer. I am hoping to learn some amazing Marwari (North Central Indian cuisine) food secrets from Bhabhi (sister in law) and make vegan versions of some of their favorites!
More Okra and other veggie sides with tamarind from the blog
- Bhindi Zunka – Okra crusted with chickpea flour and spices.
- Bisi Bele Bath Pressure Cooker Split Pea Brown Rice Soup
- South Indian Quinoa with Tamarind & Pumpkin
- Okra and Onion Stir fry
- Massaman Curry Vegetables
Okra Kuzhambu - Okra in tamarind coconut sauce
For the Okra:
- 2 tsp oil
- 12 to 14 okra chopped to 1/2 inch pieces, about 2 cups chopped
For the sauce:
- 1 tsp oil
- 1/4 tsp (0.25 tsp) mustard seeds
- 1/8 tsp (0.13 tsp) fenugreek seeds
- 1/4 tsp (0.25 tsp) black peppercorns
- 2 tsp split pigeon pea or chana dal or split yellow pea
- 8 to 10 curry leaves
- 1 cup (140 g) chopped red onion
- 3 cloves of garlic chopped
- 1 tsp coriander powder
- 1/4 tsp (0.25 tsp) turmeric
- 1/4 to 1/2 tsp cayenne
- 3 tbsp shredded coconut dry or fresh
- 1 medium tomato chopped
- 1 tsp tamarind paste
- 1/4 tsp (0.25 tsp) sugar
- 1/2 tsp (0.5 tsp) salt or to taste
- Heat oil in a skillet over medium heat. Add okra and pinch of salt and cook until the okra is golden on most edges. Stir every 5 to 7 minutes. 15 to 20 minutes.
- Meanwhile make the sauce: heat oil in a skillet over medium heat. when the oil is hot, add mustard seeds and let them start to sizzle and pop. Add fenugreek seeds, black pepper, split peas and curry leaves. cook for half a minute or until the split peas change color. Add onion, garlic and a pinch of salt and cook until translucent. 5 to 6 minutes
- Add spices and mix well. Add shredded coconut, tomato, tamarind, salt, sugar and 1/4 cup water. Cook for 4 to 5 minutes. Cool slightly and blend with a cup of water.
- Add the blended sauce to the okra and cook for 4 to 5 minutes or until the sauce thickens to preference and the okra is cooked to preference. Taste and adjust salt and spice. Serve with rice, dosa or flatbread
- Variation: Dry roast the split peas and fenugreek, grind them and add with coriander at step .