This delicious South Indian-style okra kootu combines the goodness of tender okra (ladies’ finger), chickpeas, and yogurt with freshly ground coconut masala. Creamy, flavorful, and mildly spiced, this vendakkai kootu makes a perfect okra curry to pair with hot rice. Follow this detailed recipe to make your own comforting bowl of okra kootu at home.
I love all vegetables, but okra is definitely one of my top favorites—right after brinjal! I know some people stay away from okra because of its slimy texture, but I’ve always enjoyed cooking with it. Over the years, I’ve shared several okra recipes, which you can find linked below. Okra (or bhindi) is a staple in Indian kitchens—it’s easy to grow, quick to cook, and versatile enough for sambar, curry, or even raita. In fact, I’ve been growing it in my backyard this year and got a pretty good sustainable harvest. I often share my gardening updates on YouTube, so feel free to follow me there.
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My take on vendakkai kootu
In traditional Tamil Nadu-style kootu, we usually cook moong dal (or a mix of moong and chana dal) with vegetables and a freshly ground coconut masala, finished with a classic tempering. Typically, there’s no souring agent involved. My version, however, takes inspiration from Kerala’s moru curry and Tamil-style kootu to create a fusion — vendakkai mor kootu (okra buttermilk curry).
Here, “mor” means buttermilk, so I use yogurt thinned down with water. Instead of dal, I add chickpeas for protein and texture. Shallots and coconut oil enhance the flavor, and yogurt beautifully balances the spices, giving this okra curry a mild tang and creamy texture.
Ingredients overview
- For the coconut masala, you’ll need coconut (fresh, frozen, or unsweetened dried), dried red chilies, and cumin seeds.
- The yogurt mix uses yogurt and besan (chickpea flour), which not only thickens the curry but also prevents the yogurt from curdling.
- For tempering, we use coconut oil, mustard seeds, urad dal, chana dal, asafoetida, curry leaves, and shallots.
- And, of course, our star ingredient — okra. Choose tender, fresh okra for the best texture.
- I’ve also used black chickpeas, which add an earthy depth that pairs perfectly with okra.
- Finally, you’ll need turmeric, salt, water, and cilantro. Check the recipe card below for exact measurements.
VVK Tips
- Clean okra using a damp kitchen towel or tissue, let it dry completely, and then trim and chop. Avoid washing chopped okra—it turns slimy.
- Use coconut oil for authentic flavor. If unavailable, substitute with peanut or any neutral oil.
- Shallots bring a unique depth of flavor, especially with coconut oil. If not available, red onions work fine.
Dietary specifications
For a vegan version, simply use plant-based yogurt and gluten-free asafoetida. You can also skip asafoetida altogether for a gluten-free version.
How to serve
Serve this okra kootu hot with rice, millet, or quinoa, along with pickle or pappadam (fryums). Since this is a yogurt-based curry, it’s best not paired with raita. A dry curry like ivy gourd fry, potato fry, or even paneer/tofu bhurji makes a perfect side for a complete and wholesome meal.
Frequently asked questions
Yes. Mix 1 teaspoon of tamarind paste with ¾ cup of water and use it in place of yogurt. Alternatively, soak a gooseberry-sized tamarind in 1 cup of hot water for 30–40 minutes, extract the juice, and add it to the curry.
No. The trick is to sauté the okra first for a few minutes before adding any liquid. If you’re still concerned, you can roast okra separately in a tablespoon of oil until soft and dry, then add it later with the onions before mixing in the ground masala.
Besan binds with the proteins in yogurt, forming a protective layer that prevents them from clumping when heated. It also thickens the curry naturally, reducing the watery separation that sometimes causes curdling.
How to make vendakkai kootu
- Soak the dried chickpeas overnight, then pressure-cook with ¾ cup water for 3 whistles. Drain and set aside.
- Grind coconut, cumin seeds, and dried red chilies into a coarse paste without adding water. Set aside.
- Heat coconut oil in a pan. Add mustard seeds, urad dal, chana dal, and asafoetida. When the mustard splutters, add curry leaves and shallots. Sauté until onions turn soft.
- Add chopped okra and cook uncovered for about 5 minutes on low heat (on a number scale at 3), stirring every minute or two.
- Add turmeric, salt, and the ground masala. Mix well and cook for another 3 minutes.
- Whisk yogurt and besan together. Add the cooked chickpeas, the yogurt mixture, and ¾ cup water (use the water to rinse the mixer jar). Lower the heat (on a number scale at 2) and simmer for 5–6 minutes on low.
- Finish with chopped cilantro and simmer for 2 more minutes. Serve hot with rice.
Recipe Notes
- Adjust salt and spice to taste — reduce dried red chilies or replace part with whole pepper for variation.
- You can use any beans of your choice instead of black chickpeas. Canned beans work well too.
- Shallots bring the best flavor, but red onions are a fine substitute.
- Always use tender okra for best results.
More okra recipes
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📖 Recipe
Okra Kootu | Vendakkai Kootu (South Indian Okra Curry with Yogurt)
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
For the coconut masala:
- 4 dried red chilies
- ½ cup coconut
- 1 tsp cumin seeds
For the yogurt mix:
- ½ cup yogurt
- ½ tbsp besan
- ¾ cup water
To temper:
- 2 tsp coconut oil
- ½ tsp mustard seeds
- ½ tsp urad dal
- ½ tsp chana dal
- ⅛ tsp asafoetida
- 5 curry leaves
For the curry:
- 5 to 6 shallots chopped (or ½ cup finely chopped onion)
- 300 g okra trimmed and chopped
- ¼ tsp turmeric powder
- 1¼ tsp salt (or to taste)
- ¼ cup dried chickpeas
- 2 tbsp cilantro finely chopped
Instructions
- Soak the dried chickpeas overnight, then pressure-cook with ¾ cup water for 3 whistles. Drain and set aside.
- Grind coconut, cumin seeds, and dried red chilies into a coarse paste without adding water. Set aside.
- Heat coconut oil in a pan. Add mustard seeds, urad dal, chana dal, and asafoetida. When the mustard splutters, add curry leaves and shallots. Sauté until onions turn soft.
- Add chopped okra and cook uncovered for about 5 minutes on low heat, stirring every minute or two.
- Add turmeric, salt, and the ground masala. Mix well and cook for another 3 minutes.
- Whisk yogurt and besan together. Add the cooked chickpeas, the yogurt mixture, and ¾ cup water (use the water to rinse the mixer jar). Lower the heat and simmer for 5–6 minutes on low.
- Finish with chopped cilantro and simmer for 2 more minutes. Serve hot with rice.
Notes
- You can use any beans of your choice instead of black chickpeas. Canned beans work well too.
- Shallots bring the best flavor, but red onions are a fine substitute.
- Always use tender okra for best results.
- Adjust salt and spice to taste — reduce dried red chilies or replace part with whole pepper for variation.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Thank you Vidhya for this yummy Okra kootu recipe. Yesterday I tried this dish for lunch and me and my whole family liked this dish.
Thank you so much.