Okra Buttermilk Stew / Kadhi with Ladies Fingers | Tamilnadu Style Bhindi Kadhi


Okra Buttermilk Stew / Kadhi with Ladies Fingers | Tamilnadu Style Bhindi Kadhi| Bendakaya Majjiga Pulusu | Bendakayya- Buttermilk stew or what is known as Kadhi in Hindi are of various kinds and you get so many variations across the country. And I had prepared a lot of those varieties too.

In southern Indian states, it is mostly Buttermilk Rasam of sorts, seasoned with onions and green chillies. But, why stick to the same old Kadhi recipes? Try this Okra Kadhi and you will fully relish your meal.

Many people like Okra/Ladies Fingers but dislike its stickiness. If you follow the tips in this recipe, you get Okra that is non-sticky and delicious. I had tasted this Okra Kadhi at a wedding in Tamil Nadu. I have customized that recipe in my style to make it more palatable for everyone.

Before you launch into the preparation, please follow the following tips:

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How to make Okra lose its stickiness?:

  1. If you have time, wash the Okra, wipe them dry, cut them into inch-long pieces and let them dry.

  2. Or, add Okra pieces to hot oil with some salt, and let them soak the oil, cover it and fry them on high flame without too much stirring. That makes them lose their stickiness too.

Here are some tips for some easy-on-the-palate, delicious Okra Kadhi:

  1. Add some coconut paste to the yoghurt or it will break into fragments when it is mixed with the buttermilk.

  2. Sour curd makes for better taste for Okra Kadhi. Those who do not have sour curds can add the juice of half a lemon at the end. But, if you prefer non-sour Kadhi, then you can dispense with the lemon.

  3. Seasoning the Kadhi with coconut oil gives it a special flavor. Try that once, I am sure you will like it. In case you do not like the flavor of coconut oil, you could do the seasoning with groundnut oil or refined oil.

Okra Buttermilk Stew / Kadhi with Ladies Fingers | Tamilnadu Style Bhindi Kadhi - Recipe Video

Okra Buttermilk Stew / Kadhi with Ladies Fingers | Tamilnadu Style Bhindi Kadhi

Curries | vegetarian
  • Prep Time 5 mins
  • Cook Time 20 mins
  • Total Time 25 mins
  • Servings 4


  • 200 gms Ladies Fingers chopped
  • 1/2 ltr whisked curd
  • For Coconut Paste
  • 2 tbsps Raw Bengal Gram (soaked for an hour)
  • 2 tsps Rice (Soaked for 1 hour)
  • 1 tbsp Coriander seeds
  • 1/4 cup Raw coconut pieces
  • 1 tsp Cumin seeds
  • 2 Green Chillies
  • For Seasoning
  • 1/4 cup Coconut/Refined oil
  • 1 tsp Mustard seeds
  • 2 Red Chillies
  • 1 tbsp Grated ginger
  • 1/2 tsp Turmeric
  • 2 sprigs Curry leaves
  • 2 pinches of Asafoetida
  • Salt to taste
  • 2 tbsps Chopped Green coriander


  1. Add all the ingredients meant for the paste to the mixie and grind it into a soft paste without adding water.
  2. Heat oil in a pan, add Okra pieces and some salt. Cover and fry them crisply on a high flame. Keep stirring and remove from fire after they are fried.
  3. Heat some more oil in the same pan and add mustard seeds, green chillies, dry red chillies and cumin seeds and fry them well.
  4. Add ginger, turmeric and curry leaves to the same seasoning, sprinkle some asafoetida, and fry more.
  5. When the ginger is fried, add the Bengal Gram-Coconut paste. Keep a little paste aside.
  6. Fry the Bengal Gram paste a little, then add some water and let it boil.
  7. Add the Bengal Gram paste to the beaten curds. Put the paste in the pan, add half-a-liter of water and salt, whisk it thoroughly to prevent balling, and let it boil just once on a low flame.
  8. Once the buttermilk with Bengal gram boils, add the fried Okra pieces, chopped coriander leaves. Cover it and let it cook for 3-4 minutes and then remove it from the fire.

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Okra Buttermilk Stew Recipe