Majjiga Pulusu (Andhra Buttermilk and Okra Curry)
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Ingredients
- 300 g okra, sliced
- 400 ml natural yoghurt
- 30 g desiccated coconut
- 1 tsp cumin seeds
- 2 green chillies
- 1 tsp ground turmeric
- 1 tsp mustard seeds
- 1 tsp dried black urad dal
- 10 curry leaves
- 2 tbsp coconut oil
Nutrition (per serving)
- Calories
- 226 kcal
- Protein
- 8.5 g
- Carbohydrate
- 12.8 g
- of which sugars
- 9.9 g
- Fat
- 15.1 g
- of which saturates
- 11.6 g
- Fibre
- 4 g
- Salt
- 0.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the coconut oil in a pan, add the okra and fry for 6-8 minutes until lightly browned and no longer sticky; set aside.
- 2
Blitz the desiccated coconut, cumin seeds and green chillies with a splash of water to a smooth paste.
- 3
Whisk the natural yoghurt with 150ml water and the ground turmeric until smooth and thin.
- 4
Stir the coconut paste and fried okra into the yoghurt mixture, and warm gently for 3-4 minutes over a low heat, without boiling.
- 5
Heat the remaining coconut oil in a small pan, add the mustard seeds, urad dal and curry leaves, and fry for 30 seconds until the seeds pop.
- 6
Pour the tempering over the curry and serve with rice.
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