Dahi bhindi | dahi wali bhindi | okra in yoghurt gravy recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Dahi Bhindi | Dahi Wali Bhindi

This Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy can be made with onion and garlic or with out them as like a saatvic dish. So today I have prepared this as a saatvic dish and have not added garlic, ginger and onion. If you want to add, you can very well add them.

Also we can make this Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy as a spicy dish or less spicy dish and alternate as per your family taste buds.

This goes very well with roti, phulka or paratha or even with plain rice or jeera pulao. In simple words we can say it is a North Indian style Vendakkai Mor kuzhambu as it tastes delicious and similar to that of our Mor kuzhambu recipe.

You can check other North Indian Recipes below

1. Mushroom pepper gravy
2. Meal maker gravy
3. Mushroom masala
4. Matar paneer

You can check some other collections below

• Collection of Tasty pulao recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes)and for recipes in Tamil – Just Samayal (detailed vieos).

Recipe to make Dahi Bhindi

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Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy

Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy is a sort of gravy in which Bhindi, the so called okra or ladies finger in english, is saute in light spice mixture and cooked with yoghurt.

Course Side Dish

Cuisine North Indian

Keyword dahi bhindi, dahi wali bhindi, okra in yoghurt gravy

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Akila

Ingredients

• Fry ladies finger
• Ladies finger – 10 to 12 cut 2 inch size
• Salt – 1/4 tsp
• Oil – 2 to 3 tbsp
• Prepare Curd/Yoghurt mixture
• Curd / Yoghurt – 1/2 cup
• Gram flour/Besan – 1 tbsp
• Water – 1 cup
• To prepare gravy
• Oil – 2 tbsp
• Mustard seeds – 1/4 tsp
• Cumin seeds – 1/2 tsp
• Fenugreek seeds – 1/4 tsp
• Kasoori methi – 1/4 tsp optional
• Asafoetida – little
• Curry leaves – little
• Chilli powder – 1/2 tsp can increase as per your spice level
• Garam masala – 1/2 tsp
• Coriander powder – 1/2 to 1 tsp
• Turmeric – 1/4 tsp
• Salt as per taste

Instructions

• check the below instructions

Video

Notes

Check the below notes 

Ingredients

Fry ladies finger

• Ladies finger – 10 to 12 (cut 2 inch size)
• Salt – 1/4 tsp
• Oil – 2 to 3 tbsp

Prepare Curd/Yoghurt mixture

• Curd / Yoghurt – 1/2 cup
• Gram flour/Besan – 1 tbsp
• Water – 1 cup

To prepare gravy

• Oil – 2 tbsp
• Mustard seeds – 1/4 tsp
• Cumin seeds – 1/2 tsp
• Fenugreek seeds – 1/4 tsp
• Kasoori methi – 1/4 tsp (optional)
• Asafoetida – little
• Curry leaves – little
• Chilli powder – 1/2 tsp (can increase as per your spice level)
• Garam masala – 1/2 tsp
• Coriander powder – 1/2 to 1 tsp
• Turmeric – 1/4 tsp
• Salt as per taste

Step by step Instructions to make Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy

Now let us see the instructions

Fry the Okra

Wash the fresh okara and pat dry them and cut both ends. Cut them in about 2 inch pieces. I have used about 10 to 12 medium size ladies finger.

Heat 2 tablespoons of oil in a frying pan over medium heat and stir fry the okra till they are tender, ie., Add required salt.

Fry until They turn to dark green in colour as shown. This should take about 7-8 minutes. Remove them and keep aside.

Prepare yoghurt gram flour mixture

In a bowl, add the yoghurt, gram flour and water.

Mix them thoroughly without any lumps. Keep aside

Prepare the gravy

In a kadai or wok, add oil and when oil is hot, add the mustard seeds, cumin, fenugreek seeds.

When they splutter, add in the fenugreek leaves and curry leaves. Adding fenugreek leaves (kasoori methi) is purely optional, but it gives a very nice taste to this gravy.

Here i have not added onion, garlic and ginger as I prepare this recipe as the no onion no garlic recipe. But if you like to add them, you can very well add them at this stage and saute them for a while or until the raw smell of ginger garlic goes off.

Now add the chilli powder, coriander powder, turmeric powder and garam masala powders.

Fry them for 30 sec in low flame

and add in the fried okra now. Again saute them for about 2 min in low to medium flame so then okra is well coated with the spice powders.

Slowly add the yoghurt gram flour mixture now and stir slowly, keeping the flame low. (Do not keep in medium or high flame, as the yoghurt may tend to curdle)

Allow this mixture to cook for about 3 to 4 min only in low flame.

Adjust the salt now if you need. Allow the gravy to to cook and it starts to thicken nicely and switch off the stove.

Garnish with coriander leaves and serve hot with roti, phulka or paratha. It tastes great even with plain rice.

Tasty Dahi Bhindi Gravy is ready.

The post Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy appeared first on Learning-to-cook.

Venthaya Keerai Sambar or Fenugreek leaves sambar or methi leaves Sambar is one of the sambar which I love most. I rarely get these leaves in the near by market. So When I saw these leaves, I bought immediately without any thought. Lets see how to prepare Vendaya keerai sambar. You can also check the Mangai Murungai Kathiri Sambar.

You can prepare the below side dishes for this sambar
Beans paruppu Usili
Carrot and Beans Poriyal (HSB style)
Kovakkai Varuval
Pavakkai Poriyal

How to make Vendhaya Keerai Sambar

Preparation time: 10 min | Cook Time: 15 min | Serves: 4

Recipe Category: Main Dish | Recipe Cuisine: South Indian

Ingredients

I. To make Sambar Powder

Bengal gram / chana dal – 1 tsp

Black gram / Urud dal – 1.5 tsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/4 tsp

Coriander seeds – 1 tsp

Dry red chili – 2 ( can adjust according to your spice level )

Black pepper – 1/4 tsp

II. To Prepare Sambar

Fresh fenugreek leaves – 1/2 bunch ( 1 cup )

Shallots / small onion – 1/2 cup ( around 7 to 8 ) or 1 big onion 

Tomato – 1

Tamarind – Small gooseberry size

Toor dal – 1/2 cup

Mustard seeds – a pinch

Urud dal – 1/4 tsp

Turmeric powder – 3 pinch 

Asafoetida – 1/5 tsp

Oil – 2 tbsp

Salt – as per taste

Water – as needed

Method

1. Take the ingredients given under 1. Dry fry them till nice aroma comes or until the lentils becomes light brown colour.

2. Transfer the content to the food processor and grind to a coarse powder.

3. Soak tamarind in hot water for 10 min. Cook the Toor dal with 1 cup water in pressure cooker and keep it ready. Wash the leaves, chop them slightly and keep ready. 

4. Add the oil to the vessel and when hot add the mustard seeds. When splutters add Urud dal. Add the onion and tomato and sauté them nicely. When tomato becomes mushy, add the leaves and sauté them.

5. After 5 min, add the required salt and sambar powder. Mix them well. Add the tamarind water and cook for another 2 min.

6. Mash the toor dal and add it. Add required quantity of water. ( around 3 cups ) and allow to cook till leaves becomes tender or cooked nicely.

7. Serve the healthy venthaya keerai sambar with Rice.

Healthy and Tasty Vendhaya Keerai Sambar is ready to be served

Notes:
1. The chillies which I used in the sambar powder is enough for our spice level. You can increase or decrease it. If not you can add it while sauteing the onion also.
2. Do not use more tamarind quantity, as it may spoil the taste of the sambar. Also if you use tangy tomatoes, you can reduce its quantity.

The post How to make Vendaya keerai sambar | Methi Leaves Sambar | Fenugreek Leaves Sambar | Easy Sambar Recipes | South Indian Sambar Varieties appeared first on Learning-to-cook.

Mangai Murungai Kaththiri Sambar / Mango Drumstick Brinjal Sambar is one of my favorite sambar. This combination of sambar will always be a hit in our house. Hope my fellow bloggers and readers would accept it and it is most of the people’s favorite. I have already posted this mangai murungai sambar with a traditional way of cooking with sambar powder and will update the step by step pictures soon. Here we will see how this sambar can be made very easily without the sambar powder and the taste would also be great. So you can try this if your sambar powder is out of stock and let me know how it came.

You can also view some kuzhambu recipes below
Sundakkai vatral kuzhambu
Manathakkali vathal kuzhambu
Paruppu Urundai Kuzhambu
Masal vadai kuzhambu

How to make the Mangai Murungai Kathiri Sambar

Akilas kitchenIndianMain CoursePreparation time: 10 min | Cook time: 25 min | Serves: 5

Ingredients

• Raw Mango – 1
• Drumstick – 1
• Brinjal – 4
• Onion – 1 big
• Tomato – 2 medium size
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Asafoetida – 1/5 tsp
• Toor dal/bengal gram – 1/4 cup
• Water – 5 to 6 cups
• Oil – 1 tsp
• Salt – as per taste
• Ghee – 1/2 tsp (optional)

To temper

• Oil – 1 tsp
• Mustard – 1/4 tsp
• Urud dal – 1/2 tsp
• Red chillies – 2
• Curry leaves – few

Method

1. Soak and pressure cook the dal with 2 cups of water for 3 whistles and keep aside.

2. Wash and cut the mango in a bigger size as shown below. (My raw mango, is about to ripen and so in yellow colour). Wash and cut the drumstick as shown.

3. Wash and cut the brinjal lengthwise and soak in water immediately. In a wok/kadai, add oil and when hot add the onion and saute well.

4. When the onion becomes soft, add the drumstick and brinjal and fry for a 3 to 4 min. Then add in the raw mango.

5. Fry for another 2 min. Add the water and allow to boil. Add the tomatoes. The tomatoes gets cooked along with the other veggies.

6. Add the coriander powder, chilli powder, turmeric powder and salt. Mix them well. Close the vessel and let it cook for 6 to 8 min or until the veggies are half cooked.  Add the asafoetida now.

7. Add the cooked dal and dal water now. Again close and cook for anther 8 to 10 min or until the veggies are fully cooked. In another pan or kadai, add 1 tsp oil and when it is hot, add the ingredients given under To temper and fry for 2 min.

8. Add this tempering to the sambar and add 1 tsp ghee finally. Give a stir, switch off the stove.

9. Garnish with coriander leaves and serve hot.

Easy and quick Mangai Murungai Kathiri Sambar is ready without sambar powder.

The post Easy Mangai Murungai Kaththiri Sambar | Sambar Recipe | Sambar without sambar powder | South Indian Sambar Recipe appeared first on Learning-to-cook.

Sundakkai Vathal kuzhambu / Sundakkai Vatral Kuzhambu is a delicious and yummy vatral kulambu. This is my mothers signature recipe. I have already posted manathakkali vatha kuzhambu which my most favorite kuzhambu. When my father came here last time, he bought different kind of vathals and now only I started using each one of them. There is another version of this vatha kuzhambu, which i will post soon.
You can view some of the Kuzhambu recipes below
Manathakkali Vatral kuzhambu
Paruppu Urundai Kuzhambu
Urundai Mor Kuzhambu
Masal Vadai Kuzhambu

Now lets see the preparation of this kuzhambu.

How to make Sundakkai Vathal Kuzhambu

Preparation time: 10 min | Cook Time: 30 min | Serves: 4
Recipe Category: Main Course | Recipe Cuisine: South Indian
Ingredients

• Sundakkai Vatral (Dried Turkey Berry) – 1 cup
• Onion – 1 big
• Garlic – 2 to 3 cloves (chopped finely)
• Tamarind – 1 gooseberry size
• Oil – 2 tsp
• Mustard seeds – a pinch
• Cumin seeds – 1/4 tsp
• Fenugreek seeds – 1/4 tsp
• Black gram – 1/4 tsp
• Curry leaves – few
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Salt – as per taste
• Dried Red Chilli – 4 (optional)
• Coconut milk – 1 cup (optional)

Method
1. Wash the sundakkai and let it dry completely. Meanwhile soak the tamarind in the hot water for 10 to 15 min and extract the juice from it.

2. In a pan, add oil and when hot, add the mustard, cumin seeds, fenugreek seeds, black gram and curry leaves. Fry till the seeds becomes brown color. Add in the onion and garlic and saute them well.

3. When the onion becomes translucent, add the tamarind extract. Add the chilli powder, coriander powder, turmeric powder and salt.

4. Mix them well and allow to boil. In another pan, add 1 tsp oil and add the sundakkai vathal (dried turkey berry). Fry for 3 to 5 min or till it becomes light brown colour.

5. In the same oil, add the red chillies and fry for 2 min. (This step is purely optional. You can very well skip this step). Now add the turkey berry to the boiling kuzhambu. Allow to boil for another 5 to 6 min.

6. Add the coconut milk at this stage and let it boil for just 4 to 5 mor min. Switch off the stove and serve with rice.

6. Yummy and spicy sundakkai vatha kuzhambu is ready.

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The post Sundakkai Vathal Kuzhambu | Vatha kuzhambu Recipe | Sun dried Turkey Berry kuzhambu | Kuzhambu Recipes appeared first on Learning-to-cook.

For Gravy/Kuzhambu

• Onion – 2
• Tomato – 2
• Tamarind – 1(small) lemon size
• Pepper – 1/2 tsp (coarse powder)
• Cumin seeds – 1/2 tsp
• Chilli powder – 1 tsp
• Coriander powder – 1/2 tsp
• Turmeric powder – 2 pinch
• Fenugreek seeds – 2 pinch
• Garlic – 4 to 5 cloves
• Curry leaves – few
• Salt – as need
• Oil – 3 to 4 tsp

For Masal Vadai

Method


To prepare gravy

• Soak the tamarind for 10min in hot water.
• In a pan, add oil, and when it is bit hot, add fenugreek seeds.
• Take half of the onion and garlic and keep aside.
• Now add onion and salt and fry for 2 to 3 min.
• Add tomato and garlic(crushed) and saute well.
• Now add the tamarind water, chilli powder, coriander powder, turmeric powder and allow it to boil.
• In mixie, add the remaining half of the onion, garlic, pepper and cumin seeds and grind to a fine paste.
• Add this to the boiling gravy and allow to boil for another 20 min.
• Add coconut milk and again allow to boil in less flame.

To prepare Masal Vadai

• Soak the dal (kadalai paruppu)  for nearly 3 to 4 hours.
• Filter the water throughly.
• In the mixie or food processor, grind the soaked dhall. (do not add water).
• Transfer this into a big bowl and mix the other ingredients except oil.
• In a kadai, pour enough oil and heat it keeping in medium flame.
• Make them in to vadai shape and put it in the oil slowly. 
• Fry them till golden brown and put it in the boiling kuzhambu/gravy immediately, so that it soaks nicely.

The post Masal Vadai Kuzhambu appeared first on Learning-to-cook.

I. For paruppu urundai

• Kadalai paruppu – 1 cup
• Thuvaram paruppu – ½ cup
• Onion – 2
• Garlic – 5 cloves (cut into small pieces)
• Fennel seeds – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Cloves – 5
• Curry leaves – 5 (cut into small pieces)
• Rice flour – ½ tsp
• Dried red chilli – 2
• Salt as required

II. Morkuzhambu

• Curd/Yogurt – 2 cups
• Green chilli – 4
• Thuvar dhall – 2 tsp
• Raw rice – 2 tsp
• Cumin seeds – 1 tsp
• Oil – 2 tsp
• Urud dhall -1/2 tsp
• Grated Coconut – 3 tsp
• Curry leaves – few
• Coriander leaves – few
• Salt – as per taste

Method

For making the urundai/balls

• Soak the Channa dhal and thoor dhal for 1 to 2 hrs.
• Grind the dhalls and the other ingredients in I to a coarse paste.

• Make it into small balls with out any water. ( if you feel excess water slightly press the balls to squeeze the water out)

• Steam cook the balls in a idli cooker and keep aside.

For making the morkuzhambu

• Soak the Thuvar dhall and rice for 20 mts atleast.
• Grind the thuvar dhall, rice, green chilli, cumin seeds, grated coconut to a coarse paste.
• In a kadai, add oil, urud dhall, curry leaves, coriander leaves.
• When urud dhall becomes brown, add the coarse paste to it.
• Add little amount of water, water and turmeric powder and boil it.
• While boiling add the soar curd and again bring to boil.
• Now add the steamed balls/urundai and allow to cook for another 5 to 7 minutes.
• Switch off the stove and serve hot for rice.

Pavakkai Pulikuzhambu

Paruppu Urundai Kuzhambu(Dal balls Gravy)

Manathakkali Vatha Kuzhambu(Sun dried black night shade Gravy)

The post Urundai Mor Kuzhambu appeared first on Learning-to-cook.

Here comes the recipe now…

Ingredients

• Pavakkai/Bittergourd/Karela – 4
• Onion – 1 big (Shallots – 10 to 12, Kuzhambu will be more tasty, when shallots are used) (cut into small pieces)
• Tamarind – 1 lemon size
• Jaggery/Sugar – 1/2 lemon size (1 tsp sugar)
• Grated Coconut – 1/2 cup
• Red chilli powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Chana dhal – 1/2 tsp
• Urud dhal – 1/2 tsp
• Coriander seeds – 2 tsp
• Red Chilli – 2 to 3
• Pepper – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Fenugreek seeds – 1/2 tsp
• Curry leaves – a handful
• Salt – as per taste
• Water – 3 cups (can be adjusted according to the need)
• Oil – 4 tsp

• Soak the Tamarind in 1 cup hot water.
• Cut the Bittergourd in to small slices. (if you dont like the bitterness, soak the vegetable in salt water for 30 to 40 minutes and wash well. But it is not a healthier part and so i didnt do like that.)
• In a kadai or pan, add the Bitterourd and start frying with l tsp oil till it becomes light brown color (Dont fry too much) and pour the tamarind extract and allow to cook. When it starts boiling, keep the flame in simmer and let the gravy thickens.
• In a mixie, add the grated coconut, coriander seeds, pepper seeds, cumin seeds, fenugreek seeds and make it to a paste by adding little water. (dont add more water)
• In a kadai, add oil, urud dhall, channa dhall, curry leaves, and fry them for 2 to 3 mts.
• Add the shallots or onion and fry till they becomes transparent.
• Add in the Tamarind gravy with BG to this and add the salt, coriander powder, chilli powder and grinded paste and allow to cook in medium fame adding 2 more cups of water.
• Add the jaggery and cook for another 10 minutes and switch off the stove.
• Meanwhile, prepare the tampering, by adding 2 tsp oil in a small kadai, add curry leaves and red chilli and pour this to the gravy and serve hot with rice.

                                        

The post Pavakkai PuliKuzhambu (Bittergourd Tamarind Gravy/Pavakkai Theeyal) appeared first on Learning-to-cook.

• Prawn – 1/2 kg
• Onion – 2 (Shallots – 20)
• Tomato – 2
• Green Chilli – 3
• Garlic – 5 cloves
• Coconut paste – 2 tsp
• Chilli powder – 2 tsp
• Coriander powder – 1.5 tsp
• Turmeric powder – 1/4 tsp
• Salt – as per taste
• Jaggery – 1 tsp
• Pepper (grounded) – 1/4 tsp
• Tamarind – lemon sized
• Fenugreek – 1/4 tsp
• Cumin seeds – 1 tsp
• Mustard seeds – a pinch
• Oil – 5 tsp
• Curry Leaves – few
• Coriander leaves – for garnishing

Method

• Clean the prawns and keep aside.
• Soak the tamarind in 1 cup hot hot and take out the juice alone.
• In a kadai, add oil, and splutter mustard seeds, cumin seeds, fenugreek seeds.
• Add the chopped onion, green chillies, garlic and fry till the onion becomes translucent.
• Now add the tomato and saute till they become soft.
• Add the prawns, chilli powder, coriander powder, turmeric powder and salt.
• When the oil starts separating, add the tamarind juice and water, pepper powder and jaggery and allow to cook for 10min.
• Now check in the salt and add if necessary.
• Finally add the coconut paste and again cook for another 5 min.
• Garnish with Corainder leaves and serve hot with plain rice.

The post Prawn Kuzhambu appeared first on Learning-to-cook.

Ingredients

Dry Roast

• Red chillies – 5
• Red gram – 2 tsp
• Black gram – 1/2 tsp
• Pepper corns – 1/2 tsp
• Coriander seeds – 2 tsp
• Mustard – a pinch
• Cumin seeds – 1/2 tsp
• Fenugreek seeds – 1/4 tsp
• Curry leaves – 15  

Other Ingredients

• Shallots – 15
• Garlic – 1
• Tamarind – lemon size
• Turmeric powder – 3/4 tsp
• Vatral/Vathal – a handful
• Chana dhal – 1 tsp
• Mustard seeds – a pinch
• Cumin seeds – 1/2 tsp
• Asafotida – 1/4 tsp
• Jaggery – 1/2 lemon size
• curry leaves –  few
• Oil – 5 tsp
• Salt as needed

 Method

• Dry Roast all the ingredients under the topic dry roast.
• Grind it to coarse powder and keep aside.
• Now Grind the shallots and garlic to a fine paste.
• To this paste add the powder and again grind to a smooth paste.
• In a kadai, add the oil.
• When it is hot, add the mustard seeds, cumin seeds, curry leaves, asafoetida, chana dhal, vatral and fry it.
• To this add the smooth paste and mix well.
• Keep in low flame as the bubbles forms and splits out.
• To this add the tamarind water, turmeric powder, salt and jaggery.
• Cook till the oil separates out.
• Serve hot with white rice.

The post Manathakkali Vatral (Vatha) Kuzhambu (Sun dried Black Night Shade Gravy) appeared first on Learning-to-cook.

• Brinjal – 4
• Drumstick – 1
• Mango – 1 
• Red gram dal – 1 cup
• Shallots (Sambar vengayam/Small onions) – 12
• Tomato – 2
• Green chillies – 2
• Red chilly – 2
• Red chilli powder – 1tsp
• Coriander powder – 2tsp
• Sambar powder – 2tsp
• Turmeric powder – 1/2 tsp
• Asafoetida – a pinch
• Tamarind – half lemon size
• Mustard – 1tsp
• Black gram dal – 1tsp
• Fenugreek seeds – 1tsp
• Curry leaves – few
• Coriander leaves – 1/4 tsp
• Garlic – 6 cloves
• Cumin seeds – 1tsp
• Ghee – 1tsp
• Salt as needed
• Oil – 2 tsp
• Water as needed

Method 

• Wash and keep Red gram dal in pressure cooker adding a pinch of asafoetida, turmeric powder and 1 tea spoon of oil. Pour 2 cups of water and keep for 4 Whistles.
• Meanwhile soak tamarind in hot waterand keep it aside.
• Heat oil in a kadai, splutter mustard seeds, cumin seeds, black gram dal, fenugreek, add curry leaves, green chillies, red chillies and fry them.
• Now add thel onions and fry them well.
• Add tomatoes and a little salt and fry them well.
• Now add all the vegetables and let it boil for some 5 minutes.
• Now add tamarind paste and mix them well.
• Once it starts boiling add sambar powder, chilly powder and coriander powder. 
• Finally add smashed dal and ghee and allow it to cook for some 15 minutes.
• Garnish with coriander leaves.
• Hot sambar is ready to be served with white rice.

The post Mangai Murungai Kathiri Sambar(Mango Drumstick Brinjal Sambar) appeared first on Learning-to-cook.