Ingredients

The following ingredients have 4 Servings
  • 2 cups whole milk yogurt
  • 1 cup grated coconut
  • 1 tsp cumin seeds
  • 2 Thai green chillies or Serrano chillies
  • 1/2 inch piece of ginger
  • Salt (to taste)
  • For the Okra tempering:
  • 2 tbsp coconut oil
  • 1 tsp black mustard seeds
  • 10 curry leaves
  • 3 okra (sliced into thin rounds)

Instruction

  • Grind together the yogurt, coconut, cumin seeds, chillies, ginger and salt in a food processor or Indian style mixer grinder. Pour it out into a bowl and keep aside.
  • Heat the oil in a small sauce pan or skillet and add the mustard seeds. Once they splutter, add the curry leaves and okra to it. Lower heat to medium let the okra fry till it crisps up to dark golden brown but not burnt. Pour this mixture over the yogurt mixture.