Indian Buttermilk Stew with Ladiesfinger
Last few weeks (or couple of months may be..) life in general has been hectic to say the least. Work deadlines made sure I burned the midnight oil.  You know exhaustion has caught up with you when something that's more of a passion than just a hobby, like this blog, looks more like work than fun. When inspite of having drafts, you do not feel like hitting "publish" button on a blog post. Nothing seemed to catch my fancy and all things that gave me excitement only managed to bog me down all the more. So decided enough is enough and took a break the minute the work deadline got over.  Not only from work but also from emails, blog, taking photos of dishes I make, TV, Kindle etc etc for a week. I wondered if my addiction can take this separation but it did and how!  Suddenly I had LOTS of time on my hands that I used to pursue other stuff. Now I am refreshed, my mind is clear, thoughts simple and mood hearty and content. Just like this Kadhi here.
Indian Buttermilk Stew with Ladiesfinger
Kadhi is an Indian buttermilk stew that's speaks of simplicity. Mildly spiced with a slight tanginess, it represents comfort to me. There are quite a few variations of kadhi (regional differences) and then there are varieties. This one is a basic kadhi dotted with okra. If you are bored of regular kadhi(s) try this one for a change. I know of recipes that fry the Okra before adding them to this stew few minutes before serving. You can do it too, but I am content with just cooking it on a pan until done. Yes, takes a tad bit longer but is easy not only on your consciousness but is also healthy. Its necessary, I think, to give our body simple food more regularly than not instead of using it as a dumping ground for all complex and "Over-the-top- junk" foods. It needs a break just like us (!!).
  • Cook time:
  • Prep time:
  • Serves: 2 people
    For the Base (Kadhi) Mixture
  • 2 cups fat free Greek Yogurt, or plain Yogurt (sour ones ideal)
  • 2 tbsp Channa flour (Besan)
  • 10 medium-large Ladies finger (Okra/bhindi), chopped
  • 1/4 tsp Turmeric
  • 1/2 tsp Sugar (or use Jaggery, to taste)
  • 1/4 tsp Carom Seeds (Ajwain)
  • Salt to taste
    To Temper
  • 1 Cinnamon Stick
  • 2-3 Cloves
  • 1 tsp Cumin Seeds
  • 1-2 Dried Red Chillies
  • few Curry Leaves
  • Cilantro Leaves for garnish
1. Mix yogurt with 2 cups water. To increase the protein content, I use Fat Free Greek styled Yogurt. But for that authentic taste, I would recommend using Homemade Yogurt. This, in my opinion, makes the best tasting kadhi as opposed to Greek styled (or fat free) yogurts. Whisk it well until blended.
2. In another small bowl, blend the besan (flour) with little yogurt mixture until combined without lumps. Although technically its not required, I personally find that it thickens the yogurt mixture without forming into lumps later.
3. Mix the besan mixture with the Yogurt and add the Ajwain (carom seeds) along with turmeric. Blend well.
4. Transfer this mixture to a saucepan and heat in low heat. Make sure to keep this in LOW heat throughout, otherwise the yogurt will curdle.
5. While that's cooking, alternatively heat another pan. Add 1 tbsp oil to it and add the chopped Bhindi along with salt to it.
6. This step is optional but i personally find that covering the bhindi for 1 minute helps it to cook faster by way of steaming especially when you do not have the tender fresh Okra. Do not cover it longer than that cos it will turn mushy. If you are not comfortable, you can avoid this step and continue to cook on open pan
7. until its cooked.
8. Remember to whisk the yogurt mixture on the other side on and off. Once it has come to a boil
9. drop the cooked Okra to it.
10. Let it cook for another 2 minutes. While that's on, in the same pan  that you used to cook the Okra (saves additional cleaning of pans!), add 1 tbsp Ghee (or oil if you really insist...) temper the in ingredients given under the "Tempering" section except cilantro.
11. Pour it to the Kadhi. Whisk for few seconds and remove from heat. Garnish with Cilantro leaves
Serve hot with Roti(s) and Chapathi (s) or you can enjoy it with steamed rice. Indian Buttermilk Stew with Ladiesfinger

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By NN on Jul 7, 2013

looks very tempting and yummy...i am definitely gonna try it :wink:

By Sharan on Jul 1, 2012

I make this the exact same way and love it ..but having developed a severe allergy to besan I am not able to have it anymore .. Is there anything I can substitute it with other than peanuts (allergic again) so t can start enjoying this dish again

By leena on Nov 21, 2011

It was an easy preparation and very tasty. Thanks!

By María M. on Oct 13, 2011

Hi, this recipe sounds delicious. I have all the ingredients but the Channa flour which I can get from the market. I do have Peanut and Almond flour, do you think any of these two will make a nice substitution or its better to get the Channa flour? Thanks.

By Jayashree on Sep 20, 2011

Hi, Your blog is a recent find for me, love the efforts in this space. I have already tried the "Pav" from your pages(yummmmm), will try this next. I am originally from Karnataka, and the version I cook is usually with soaked channa dhal, green chillies, coriander, ginger, coconut all ground into a paste and then added to the yoghurt and okra mixture. Will happily try your "insta" version - i could use the time/effort saved :)

By Siri on Sep 16, 2011

I am making this dish tmrw or day after. Mr.S is a huge fan yogurt :-D Siri :)

By divyasathyaseelan on Sep 15, 2011

very nice, simple.. i will try

By divyasathyaseelan on Sep 15, 2011

nice one , very simple... i will try

By Padhu on Sep 14, 2011

Simple and comforting

By Vardhini on Sep 13, 2011

Simple and comforting. Love anything with yogurt.

By kiran singh on Sep 13, 2011

i love bhindi & its so yummyyyyyyyyyyyyyyyy :)

By Nivedita on Sep 12, 2011


By Zinni on Sep 12, 2011

This is a north indian way of making.However,I make the same with more coconut,green chillies,curry leaves, ginger and mustard.It is called vendakya pacchaddi.

By sunita on Sep 12, 2011

I am amazed at how simple you have made cooking all out to be, and even more so that you give us both the English names as well as the Indian names of the ingredients.. Kudos to you for looking after the interest of your readers

By mridhu on Sep 12, 2011

yumm-o! I love khadi and Ive been on the quest for a good khadi recipe!. Add to my to-do list!!!

By Priya on Sep 12, 2011

Woww fabulous and inviting bhindi kadhi..