Okra Kuzhambu – Okra in tamarind coconut sauce. Tangy south Indian curry with Okra. Vegan gluten-free soy-free Recipe. Allergen Information: Free of dairy, egg, corn, soy, gluten, nut, yeast. grain. It has coconut. Serve 3 or more as a side, 2 as main.

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Okra is one moody vegetable and as you all already know I have a love hate or rather dislike-dislike relationship with it. However, okra is a frequent vegetable in quite some Indian regions and most Indian recipes make a great non sticky okra!

Okra can be stuffed with a ton of spices and fried, cooked with chickpea flour, roasted until dry and so on. This okra side has a delicious tamarind coconut sauce which is inspired by southern Indian Kuzhambu sauce.

The tangy, coconutty sauce pairs beautifully with Okra. You can also use any local vegetables like gourds, taro root, broccoli or use cooked chickpeas or beans! Adjust the cooking time accordingly. Tamarind is available as pods or paste(concentrate). I usually get the concentrate as it lasts longer in the refrigerator and does not need soak time. Tamarind will come in handy in thai, malay and other cuisines as well and also to make Worcestershire sauce.

Pictured on the post with Easy Chana Dal.





It is May 8 already! Hubb’s family is visiting from India May 11 onwards, so it is going to be a very active summer. I am hoping to learn some amazing Marwari (North Central Indian cuisine) food secrets from Bhabhi (sister in law) and make vegan versions of some of their favorites!

More Okra and other veggie sides with tamarind from the blog