You are here: Home> Indian Veg Recipes > South Indian > Kerala Vegetarian Cuisine > South Indian Curries / Sabzis > Dahi Bhindi ( Kerala Style )
dahi bhindi recipe | Kerala style dahi bhindi | South Indian dahi bhindi | okra yoghurt gravy |
Tarla Dalal
02 September, 2023
Table of Content
dahi bhindi recipe | Kerala style dahi bhindi | South Indian dahi bhindi | okra yoghurt gravy | with 30 amazing images.
Kerala Style Dahi Bhindi is a flavourful South Indian curry prepared with crispy fried bhindi, a coconut-cashew paste, and smooth curd (dahi). This dish offers a unique combination of creamy, tangy, and mildly spicy flavours. The blend of grated coconut, cashew nuts, curd, and spices creates a rich and luscious gravy that pairs beautifully with the naturally tender taste of bhindi. It is a comforting curry with the perfect balance of taste and aroma.
The base of this South Indian dahi bhindi comes from an aromatic tempering of cumin seeds, mustard seeds, urad dal, Kashmiri red chillies, and curry leaves. These ingredients infuse the curry with an authentic Kerala-style fragrance. Onions and tomatoes are sautéed until soft and translucent, adding sweetness and acidity to the dish. The addition of turmeric powder, chilli powder, and salt enhances the flavour profile, giving the curry its characteristic colour and spice.
A key highlight of the recipe is the coconut-cashew paste, which adds richness and a creamy texture without the need for heavy cream. It also contributes a subtle sweetness that balances the tanginess of the curd. When the curd-water mixtureis added and mixed carefully, it creates a smooth and light gravy that does not split. This makes Kerala style dahi bhindidifferent from typical North Indian dahi-based gravies, offering a more coastal and gentle flavour.
The technique of deep-frying the bhindi before adding it to the gravy helps remove its natural stickiness and gives it a crisp texture that stays intact even after simmering. When the fried bhindi absorbs the coconut-curd gravy, it becomes tender yet pleasantly firm, making every bite satisfying. This method also ensures that the vegetable does not turn mushy, a common concern when cooking bhindi in liquid gravies.
Overall, dahi bhindi Kerala style is a delightful, mildly tangy curry with a smooth mouthfeel and aromatic South Indian seasoning. The unique combination of fried bhindi, curd, tomatoes, onions, and coconut-cashew paste makes it an excellent accompaniment to puris, parathas, steamed rice, or appam. Its ease of preparation and balanced flavours make it a great choice for weekday meals as well as festive occasions.
pro tips for Kerala style dahi bhindi. 1. Deep-fry the bhindi (ladies finger) on a medium flame till they turn crisp. 2. Cook on a slow flame for a minute, while stirring continuously to prevent the curds from splitting. 3. Kasuri methi can also be added to ladyfingers as per taste. 4. Before cutting the bhindi, add some salt and lemon juice to them. This will reduce the stickiness present in bhindi.
Bhindi, a popular Indian vegetable, can be used in many different ways to prepare sabzi. Check out our 125 recipes using bhindi and try healthy bhindi masala recipe.
Enjoy dahi bhindi recipe | Kerala style dahi bhindi | South Indian dahi bhindi | okra yoghurt gravy | with step by step photos.
Dahi Bhindi ( Kerala Style ) recipe - How to make Dahi Bhindi ( Kerala Style )
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
5 servings
Ingredients
For Kerala Style Dahi Bhindi
4 cups ladies finger (bhindi) , cut into halves
oil for deep-frying
2 tbsp oil
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 tbsp urad dal (split black lentils)
5 whole dry Kashmiri red chilli , broken into pieces
5 to 6 curry leaves (kadi patta)
1 cup finely chopped onion
1 1/2 cups finely chopped tomato
2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
salt to taste
1 cup curd (dahi) mixed with 1/2 cup
To Be Ground Into A Smooth Coconut-cashewnut Paste
3/4 cup grated coconut
2 tbsp cashew nuts (kaju)
1/2 cup water
Method
For kerala style dahi bhindi
- To make kerala style dahi bhindi make first prepare a coconut cashew paste by blending coconut, cashew nuts and 1/2 cup water to a smooth paste.
- Heat the oil for deep-frying in a kadhai, add the ladies fingers and deep-fry till they turn crisp. Drain on absorbent paper and keep aside.
- Heat the oil in a kadhai and add the cumin seeds, mustard seeds and urad dal.
- When the seeds crackle, add the red chillies, curry leaves and onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent.
- Add the tomatoes, chilli powder, turmeric powder and coconut-cashewnut paste and salt, mix well and cook on a medium flame for another 3 to 4 minutes or till the oil separates.
- Add the curds-water mixture, mix well and cook on a slow flame for a minute, while stirring continuously to prevent the curds from splitting.
- Add the deep fried ladies finger, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally.
- Serve kerala style dahi bhindi hot.
Dahi Bhindi ( Kerala Style ) recipe with step by step photos
-
-
like dahi bhindi recipe | Kerala style dahi bhindi | South Indian dahi bhindi | okra yoghurt gravy | then see our recipes using bhindi and some recipes we love.
- bhindi pakora recipe | bhindi pakoda | okra fritters | ladies finger bhajiya |
- bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi |
-
like dahi bhindi recipe | Kerala style dahi bhindi | South Indian dahi bhindi | okra yoghurt gravy | then see our recipes using bhindi and some recipes we love.
-
-
what is dahi bhindi made of ? See below image of list of ingredients for dahi bhindi.
-1-201774.webp)
-
what is dahi bhindi made of ? See below image of list of ingredients for dahi bhindi.
-
-
In a mixer put 3/4 cup grated coconut.
-
Add 2 tbsp cashewnuts (kaju).
-2-201775.webp)
-
Add 1/2 cup of water.
-
Grind to a smooth paste.
-
Keep aside coconut cashew paste.
-
In a mixer put 3/4 cup grated coconut.
-
-
Heat the oil for deep-frying in a kadhai.
-
Add 4 cups ladies finger (bhindi) , cut into halves.
%2C-cut-into-halves-2-201776.webp)
-
Deep-fry the bhindi (ladies finger) on a medium flame till they turn crisp.
-on-medium-flame-till-crisp-3-201776.webp)
-
Drain on absorbent paper. Keep aside fried bhindi.
-
Heat the oil for deep-frying in a kadhai.
-
-
In a bowl put 1 cup curds (dahi) .
-1-201777.webp)
-
Add 1/4th cup water.
-
Mix well.
-
Curd water mixture for the sabzi is ready.
-
In a bowl put 1 cup curds (dahi) .
-
-
To make Kerala style dahi bhindi | South Indian dahi bhindi | okra yoghurt gravy | heat 2 tbsp oil in a kadhai.
-
Add 1 tsp cumin seeds (jeera).
-2-201778.webp)
-
Add 1 tsp mustard seeds ( rai / sarson).
-3-201778.webp)
-
Add 1 tbsp urad dal (split black lentils).
-
Cook on medium heat for a few seconds.
-
Add 5 whole dry kashmiri red chillies , broken into pieces.
-
Add 5 to 6 curry leaves (kadi patta).
-7-201778.webp)
-
Add 1 cup finely chopped onions.
-
Sauté on a medium flame for 2 to 3 minutes or till they turn translucent.
-
Add 1 1/2 cups finely chopped tomatoes.
-
Add 2 tsp chilli powder.
-
Add 1/2 tsp turmeric powder (haldi).
-12-201778.webp)
-
Add prepared coconut-cashewnut paste.
-
Add salt to taste. We added 1/2 tsp salt.
-
Mix well.
-
Cook on a medium flame for another 3 to 4 minutes or till the oil separates.
-
Add the prepared curds-water mixture.
-
Mix well.
-
Cook on a slow flame for a minute, while stirring continuously to prevent the curds from splitting.
-
Add the deep fried ladies finger.
-
Mix well.
-
Cook on a slow flame for 1 to 2 minutes, while stirring occasionally.
-
Serve Kerala style dahi bhindi | South Indian dahi bhindi | okra yoghurt gravy | hot.
-
To make Kerala style dahi bhindi | South Indian dahi bhindi | okra yoghurt gravy | heat 2 tbsp oil in a kadhai.
-
-
Deep-fry the bhindi (ladies finger) on a medium flame till they turn crisp.
-on-medium-flame-till-crisp-1-201779.webp)
-
Cook on a slow flame for a minute, while stirring continuously to prevent the curds from splitting.
- Before cutting the bhindi, add some salt and lemon juice to them. This will reduce the stickiness present in bhindi.
-
Kasuri methi can also be added to ladyfinger as per taste.
-
Deep-fry the bhindi (ladies finger) on a medium flame till they turn crisp.
Nutrient values (Abbrv)per plate
| Energy | 409 cal |
| Protein | 5.4 g |
| Carbohydrates | 14.2 g |
| Fiber | 5.3 g |
| Fat | 36.6 g |
| Cholesterol | 6.4 mg |
| Sodium | 22.7 mg |
Click here to view Calories for Dahi Bhindi ( Kerala Style )
The Nutrient info is complete
Vinita_Raj
Feb. 19, 2021, 8:53 p.m.
Bhindi cooked in a lovely coconut based gravy. Very tasty.
krupali
Feb. 13, 2013, 9:35 a.m.
bhindi maru favorite shaak che ne me hamesa dry subzi j khadhi che pan jayre me Dahi Bhindi ( Kerala Style ) recipe khadhi to mane ne mara family ne boh bhavi.... must try recipe...
