This South Indian Okra Yogurt Salad is perfect for these warm summer days. It’s crisp, light and cooling. I love home cooked South Indian veggies, the recipe have few ingredients just enough to bring out the flavors of the vegetables. The spices are tossed with veggies that get lightly cooked and served. The classic spice flavors are mustard seeds, toasted lentils, curry leaves, asafetida, cumin seeds, hot chilli peppers sometimes sliced onions, turmeric and ginger.
Once you lightly cook the chopped okra along with the spices allow the dish to cool slightly and then whisk some yogurt, I love some chopped onions for crunch and added flavor. Serve as aside dish along with some protein, greens or just as a salad.
Okra Raita(Yogurt Salad)
Equipment
- Kadhai or saute pan
Ingredients
- 1 lbs fresh tender okra, trimmed and sliced into1/2 inch pieces(like in the pictures)
- ½ medium red onion chopped
- 1 cup plain unsweetend greek yogurt(whisked) any fat % will do
- 1 hot chilli pepper, chopped(optional)
- 1 tsp urad dal( washed white lentil)
- 1 tsp mustard seeds
- ½ tsp asafetida (hing)
- 1 tsp cumin seeds
- 1-2 sprigs fresh curry leaves, about 8-10 leaves
- 1 tbsp olive oil or any neutral oil
Instructions
- Warm oil inn a saute pan. Add the urad dal if using, allow to develop a little golden color. Then add mustard seeds, cumin seeds, curry leaves, chilli pepper, and hing.
- Allow all the spices to sizzle for a few seconds until toasty. Now add the chopped okra and saute on high heat for 2-3 minutes. Cover and cook for another 3-4 minutes on medium heat.
- Stir so the okra cooks evenly. Once the okra is tender, but still has its bright green color. Add salt and toss well. Take it off the heat and allow to cool for about 15-30 minutes, just enough for the okra feels its at room temperature not hot.
- Add the chopped onion and whisk yogurt and mix well. Taste and season if needed. Cool and refrigerate before serving.
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