Vendakkai Mor Kuzhambu / Okra Yogurt Gravy

Vendakkai Mor Kuzhambu is a delicious South Indian dish that is sure to please your taste buds. This easy-to-make recipe is made with okra, also known as Vendaikai, and a creamy, flavorful sour curd sauce. One of the best things about this dish is that it is typically made with leftover curd, which gives it a distinct tangy taste.

When it comes to serving, nothing beats the combination of Vendakkai Mor Kuzhambu and hot steamed rice. The flavours of the dish perfectly complement the comforting warmth of the rice, making for an irresistible meal.

If you’re looking for a new and exciting recipe to try, I highly recommend giving Vendakkai Mor Kuzhambu a try. I am confident you will love it. I would love to hear how it turns out, so please let me know how it came out.

You may also like my other Indian curry recipes such as Bitter Gourd Curry, Mutton Peas Masala, Spicy Kadai Paneer Recipe, Egg Omelette Curry, Methi Chicken, Fish Curry, Chicken Curry, Chettinad Chicken Curry, Butter Chicken Masala, Mutton Curry, Crab Masala, Green Chilli Chicken, Coconut Chicken Curry, Channa Masala, Paneer Butter Masala, Paneer Lababdar, Chettinad Egg Masala, Matar Paneer Masala, and Rajma Masala.

Vendakkai Mor Kuzhambu / Okra Yogurt Gravy

Serves 3
Soaking: 1 hour
Cooking: 30 minutes

Ingredients

• 150 grams Lady's finger
• 1 cup Sour curd
• 1 tsp Raw rice
• 1 tsp Gram dal/ channa dal / kadalai paruppu
• 1/4 cup Chopped fresh coconut
• 1 Green chilli
• 1/4 tsp Cumin seeds
• Few Curry leaves
• 2 tbsp Coconut oil
• 1 tsp Mustard and urad dal
• 1/4 tsp Cumin seeds
• Few Curry leaves
• 3 Red chillies
• 1 Green chilli
• 1 inch Ginger finely chopped
• 1/4 tsp Turmeric powder
• Salt to taste
• Dash Asafoetida powder
• Few Curry leaves
• Some Chopped coriander leaves

Instructions

• In a small bowl, combine 1 tsp Channa dal and 1 tsp raw rice. Add ½ cup water and soak for 1 hour.
• Transfer the soaked dal, 1/4 cup coconut, cumin seeds, a few curry leaves, and 1 chili to a mixie jar. Grind until it reaches a consistency that is neither a fine paste nor coarse, and set it aside.
• In a separate large bowl, add 300ml of curd and whisk it until it has a silky smooth consistency. Then, add 1 cup of water and mix well. This is your buttermilk, so set it aside.
• Heat a pan with 2 tbsp of coconut oil and add mustard, urad dal, cumin, dried red chilies, curry leaves, and chopped ginger. Sauté until it splutters.
• Add chopped okra and roast on medium flame, stirring occasionally. Cook until the okra turns non-sticky and changes color slightly.
• Add turmeric powder, salt, green chili, and asafoetida powder and give it a good stir.
• Pour ¼ cup of water, cover and cook until the okras are cooked up to 80%.
• Add the ground coconut mixture, sauté for 3 minutes and then add some water and mix well so that the texture of the gravy remains the same.
• Add buttermilk and mix well to make sure everything is well combined.
• Simmer and cook until it starts to boil. Once you see the froth, switch off the heat and mix well. Do not overboil. Add some salt if required.
• Finally, add curry leaves and chopped coriander leaves. Serve with hot steamed rice and enjoy your Vendakkai Mor Kuzhambu.

By Santhi Therese
The Indian Claypot

Firstly, in a small bowl take 1 tsp Channa dal
and 1 tsp raw rice. Add ½ cup water and soak for 1 hour.
Now transfer the soaked dal, 1/4 cup coconut,
cumin seeds, a few curry leaves, and 1 chilli to the mixie jar.

Grind up to 85 to 90 % by adding a little
amount of water (it must neither be as a
fine paste nor in a coarse state) and keep it aside.

In a large bowl add 300ml curd and whisk well
making sure to have a silky smooth consistency.
Then add 1 cup water and mix well.
Now the buttermilk is ready. keep it aside.

Heat a pan with 2tbsp coconut oil
(because coconut oil gives more flavour to the dish)
and splutter mustard with urad dal, cumin,
dried red chillies few curry leaves and chopped ginger.
saute and splutter the tempering.

Add chopped okra and roast on medium flame
stirring occasionally. Cook until the okra turns
non-sticky and also changes colour slightly.

Then add turmeric powder, salt, green chilli
and asafoetida powder and give a good stir.

Now pour 1/4 cup water, cover and cook
until the okras are cooked up to 80%

Further, add ground coconut mixture,
sauté the mixture for 3mins and then
add some water and mix well, so that
the texture remains as same as the texture of the gravy.

Then add buttermilk! mix well making
sure everything is well combined.
Simmer and cook until it starts to boil.
Once you see the froth, switch off the
heat and mix well. Do not overboil.

Add some salt if required.

Finally, add curry leaves and chopped coriander leaves.
Enjoy Vendakkai Mor Kuzhambu with hot steamed rice!