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dahi bhindi recipe | Kerala style dahi bhindi | South Indian dahi bhindi | okra yoghurt gravy |

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User Tarla Dalal  •  02 September, 2023
Dahi bhindi recipe | Kerala style dahi bhindi | South Indian dahi bhindi | okra yoghurt gravy | | Tarla Dalal Save to Pinterest
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Table of Content

About Dahi Bhindi ( Kerala Style ) Down arrow
Ingredients Down arrow
Methods Down arrow
Like dahi bhindi Down arrow
What is dahi bhindi made of ? Down arrow
Making coconut cashew paste Down arrow
Frying bhindi Down arrow
Curd water mixture Down arrow
Making dahi bhindi Down arrow
Pro tips for dahi bhindi Down arrow
Nutrient values Down arrow

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

To Be Ground Into A Smooth Coconut-cashewnut Paste

Method

For kerala style dahi bhindi
 

  1. 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.
  2. 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.
  3. Heat the oil in a kadhai and add the cumin seeds, mustard seeds and urad dal.
  4. 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.
  5. 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.
  6. 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.
  7. Add the deep fried ladies finger, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally.
  8. Serve kerala style dahi bhindi hot.

Dahi Bhindi ( Kerala Style ) recipe with step by step photos

like dahi bhindi

 

    1. 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 | 
what is dahi bhindi made of ?

 

    1. what is dahi bhindi made of ? See below image of list of ingredients for dahi bhindi.

      Step 2 – <p><strong>what is dahi bhindi made of ?</strong> <i><u>See below image of list of ingredients for …
making coconut cashew paste

 

    1. In a mixer put 3/4 cup grated coconut.
      Step 3 – In a mixer put&nbsp;<meta charset="UTF-8" />3/4 cup&nbsp;<a href="glossary-grated-coconut-852i">grated coconut</a>.
    2. Add 2 tbsp cashewnuts (kaju).
      Step 4 – Add&nbsp;<meta charset="UTF-8" /><meta charset="UTF-8" />2 tbsp&nbsp;<a href="glossary-cashew-nuts-kaju-840i">cashewnuts (kaju)</a>.
    3. Add 1/2 cup of water.
      Step 5 – <strong>Add 1/2&nbsp;cup of water.</strong>
    4. Grind to a smooth paste.
      Step 6 – Grind to a smooth paste.
    5. Keep aside coconut cashew paste.
      Step 7 – Keep aside coconut cashew paste.
frying bhindi

 

    1. Heat the oil for deep-frying in a kadhai.
      Step 8 – Heat the oil for deep-frying in a kadhai.
    2. Add 4 cups ladies finger (bhindi) , cut into halves.
      Step 9 – Add&nbsp;<!--%3Cmeta%20charset%3D%22UTF-8%22%20%2F%3E-->4 cups&nbsp;<a href="glossary-ladies-finger-bhindi-okra-bhinda-lady-finger-491i">ladies finger (bhindi)</a>&nbsp;, cut into halves.
    3. Deep-fry the bhindi (ladies finger) on a medium flame till they turn crisp.
      Step 10 – <meta charset="UTF-8" /> Deep-fry the bhindi (ladies finger)&nbsp;on a medium flame till they turn crisp.
    4. Drain on absorbent paper. Keep aside fried bhindi. 
      Step 11 – Drain on absorbent paper.&nbsp;Keep aside fried bhindi.&nbsp;
curd water mixture

 

    1. In a bowl put 1 cup curds (dahi) .

      Step 12 – <html><head></head><body><p>In a bowl put&nbsp;1 cup&nbsp;<a href="glossary-curd-dahi-yogurt-yoghurt-383i">curds (dahi)</a>&nbsp;.</p></body></html>

    2. Add 1/4th cup water.

      Step 13 – <p>Add <strong>1/4th</strong>&nbsp;cup water.</p>

    3. Mix well.

      Step 14 – <p>Mix well.</p>

    4. Curd water mixture for the sabzi is ready.

      Step 15 – <p>Curd water mixture for the sabzi is ready.</p>
making dahi bhindi

 

    1. To make Kerala style dahi bhindi | South Indian dahi bhindi | okra yoghurt gravy | heat 2 tbsp oil in a kadhai.

      Step 16 – <p>To make <strong>Kerala style dahi bhindi | South Indian dahi bhindi | okra yoghurt gravy …

    2. Add 1 tsp cumin seeds (jeera).

      Step 17 – <html><head></head><body><p>Add&nbsp;1 tsp&nbsp;<a href="glossary-cumin-seeds-jeera-zeera-381i">cumin seeds (jeera)</a>.</p></body></html>

    3. Add 1 tsp mustard seeds ( rai / sarson).

      Step 18 – <html><head></head><body><p>Add&nbsp;1 tsp&nbsp;<a href="glossary-mustard-seeds-sarson-rai-sarson-ke-beej-525i">mustard seeds ( rai / sarson)</a>.</p></body></html>

    4. Add 1 tbsp urad dal (split black lentils).

      Step 19 – <html><head></head><body><p>Add&nbsp;1 tbsp&nbsp;<a href="glossary-urad-dal-split-black-lentil-941i">urad dal (split black lentils)</a>.</p></body></html>

    5. Cook on medium heat for a few seconds.

      Step 20 – <p>Cook on medium heat for a few seconds.</p>

    6. Add 5 whole dry kashmiri red chillies , broken into pieces.

      Step 21 – <html><head></head><body><p>Add&nbsp;5&nbsp;<a href="glossary-whole-dry-kashmiri-red-chillies-kashmiri-mirch-kashmiri-lal-mirch-332i">whole dry kashmiri red chillies</a>&nbsp;, broken into pieces.</p></body></html>

    7. Add 5 to 6 curry leaves (kadi patta).

      Step 22 – <html><head></head><body><p>Add&nbsp;5 to 6&nbsp;<a href="glossary-curry-leaves-kadi-patta-kadipatta-388i">curry leaves (kadi patta)</a>.</p></body></html>

    8. Add 1 cup finely chopped onions.

      Step 23 – <html><head></head><body><p>Add&nbsp;1 cup&nbsp;finely&nbsp;<a href="glossary-chopped-onions-722i">chopped onions</a>.</p></body></html>

    9. Sauté on a medium flame for 2 to 3 minutes or till they turn translucent.

      Step 24 – <p>Sauté on a medium flame for 2 to 3 minutes or till they turn translucent.</p>

    10. Add 1 1/2 cups finely chopped tomatoes.

      Step 25 – <html><head></head><body><p>Add&nbsp;1 1/2 cups&nbsp;finely&nbsp;<a href="glossary-chopped-tomatoes-779i">chopped tomatoes</a>.</p></body></html>

    11. Add 2 tsp chilli powder.

      Step 26 – <p>Add <strong>2&nbsp;tsp</strong>&nbsp;<a href="glossary-chilli-powder-red-chilli-powder-339i">chilli powder</a>.</p>

    12. Add 1/2 tsp turmeric powder (haldi).

      Step 27 – <html><head></head><body><p>Add&nbsp;1/2 tsp&nbsp;<a href="glossary-turmeric-powder-haldi-645i">turmeric powder (haldi)</a>.</p></body></html>

    13. Add prepared coconut-cashewnut paste.

      Step 28 – <p>Add prepared coconut-cashewnut paste.</p>

    14. Add salt to taste. We added 1/2 tsp salt.

      Step 29 – <p>Add salt to taste. We added 1/2&nbsp;tsp salt.</p>

    15. Mix well.

      Step 30 – <p>Mix well.</p>

    16. Cook on a medium flame for another 3 to 4 minutes or till the oil separates.

      Step 31 – <p>Cook on a medium flame for another 3 to 4 minutes or till the oil …

    17. Add the prepared curds-water mixture.

      Step 32 – <p>Add the prepared curds-water mixture.</p>

    18. Mix well.

      Step 33 – <p>Mix well.</p>

    19. Cook on a slow flame for a minute, while stirring continuously to prevent the curds from splitting.

      Step 34 – <p>Cook on a slow flame for a minute, <strong>while stirring continuously to prevent&nbsp;the curds from …

    20. Add the deep fried ladies finger.

      Step 35 – <p>Add the deep fried ladies finger.</p>

    21. Mix well.

      Step 36 – <p>Mix well.</p>

    22. Cook on a slow flame for 1 to 2 minutes, while stirring occasionally.

      Step 37 – <p>Cook on a slow flame for 1 to 2 minutes, while stirring occasionally.</p>

    23. Serve Kerala style dahi bhindi | South Indian dahi bhindi | okra yoghurt gravy | hot.

      Step 38 – <p>Serve <strong>Kerala style dahi bhindi | South Indian dahi bhindi | okra yoghurt gravy |&nbsp;</strong>hot.</p>
pro tips for dahi bhindi

 

    1. Deep-fry the bhindi (ladies finger) on a medium flame till they turn crisp.
      Step 39 – Deep-fry the bhindi (ladies finger)&nbsp;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.
      Step 40 – Cook on a slow flame for a minute, <strong>while stirring continuously to prevent&nbsp;the curds from …
    3. Before cutting the bhindi, add some salt and lemon juice to them. This will reduce the stickiness present in bhindi.
    4. Kasuri methi can also be added to ladyfinger as per taste.
      Step 42 – Kasuri methi can also be added to ladyfinger as per taste.
Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per serving
 

Energy409 cal
Protein5.4 g
Carbohydrates14.2 g
Fiber5.3 g
Fat36.6 g
Cholesterol6.4 mg
Sodium22.7 mg

Click here to view Calories for Dahi Bhindi ( Kerala Style )

The Nutrient info is complete

Your Rating*

User
Vinita_Raj

Feb. 19, 2021, 8:53 p.m.

Bhindi cooked in a lovely coconut based gravy. Very tasty.

5 
User
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...

5 
User

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