Okra Curry (South Indian)

Easy and delicious dish of curried okra made in South Indian style. It tastes delicious on its own or can be served with rice or millets.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time15

Cook Time35

Total Time50

Servings3

250 grams (9 ounce) okra (rinse, drain, chop to 1 inch)
1 sprig curry leaves (may omit)
1 cup (120 grams) onion (fine chopped from 1 medium)
¾ cup (50 grams) tomatoes (chopped, from 1 medium deseed if preferred)
4 to 5 (10 grams) large garlic cloves sliced
1 (150 grams) medium sweet potato (optional) chop to ½ inch slices
2 to 3 tablespoons (45 ml) oil (adjust to preference)
¼ teaspoon mustard seeds (may omit)
½ teaspoon cumin seeds (may omit)
2½ tablespoon sambar powder / mild or madras curry powder - read notes
½ teaspoon red chili powder (adjust to heat levels)
1 to 2 tablespoon Tamarind paste/chutney (or 2 tbsp tamarind soaked in ⅓ cup hot water, read notes)
½ to ¾ teaspoon sea salt (adjust to taste)
½ + 1 cup water (divided, more as needed)
1 tablespoon jaggery or any sweetener (optional)
¼ to ⅓ cup thick coconut milk ( or ¼ cup grated coconut paste or coconut chutney, optional, adjust to taste)
2 tablespoons coriander leaves / cilantro (may omit)

Heat oil in a pan (on a medium heat). Add mustard seeds and cumin seeds. When they begin to pop, add the curry leaves, garlic and onions.
Saute for 3 mins and add the okra. Continue to saute for 5 mins. Stir in the red chili powder, sambar powder/ curry powder and salt.
Add the tomatoes, tamarind and ½ cup water. (If using soaked tamarind, squeeze well & strain using a strainer/filter)
Mix well and cook covered for 5 mins. Pour the rest of the water and cook till okra and sweet potatoes are fork tender. (Mine takes about 15 to 20 mins).
Stir in jaggery and coconut milk if using. Mix well and taste test to adjust salt and tamarind to your preference. It should be ideally tangy and spicy (lightly sweet if you want)
Bring to a boil and turn off the heat. Garnish Okra Curry with coriander leaves if you want and serve with brown rice, millets or eat it on its own like a meal.