Vendakkai Mor Kuzhambu / Okra Yogurt Gravy

Let's dive into the details of this traditional recipe and learn how to make it at home.

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.

What Is Vendakkai Mor Kuzhambu?

  • Vendakkai Mor Kuzhambu is a traditional South Indian dish known for its unique combination of succulent lady's finger, sour curd, and a blend of Indian spices. This delightful curry is seasoned with mustard, urad dal, cumin seeds, and aromatic curry leaves, offering a burst of flavors in every bite.
  • The dish is a perfect representation of the rich culinary heritage of South India, with its use of fresh coconut and an array of traditional spices like turmeric, asafoetida, and ginger. The creamy and aromatic gravy of Vendakkai Mor Kuzhambu pairs seamlessly with hot steamed rice, creating a comforting and satisfying meal that is sure to delight your taste buds.

Why You'll Love Vendakkai Mor Kuzhambu?

  • Delicious Texture: Vendakkai Mor Kuzhambu has a unique texture that is neither too thick nor too watery. The creamy consistency of the buttermilk combined with the ground coconut mixture creates a velvety smooth gravy that pairs perfectly with steamed rice.
  • Healthy Benefits: The use of lady's finger in this dish provides a good source of fiber, vitamins, and minerals. Additionally, the probiotics in the sour curd used in the recipe are great for gut health and digestion.
  • Low in Calories: This dish is low in calories but high in flavor, making it a great option for those looking to enjoy a tasty meal without consuming too many calories.
  • Vegetarian and Gluten-Free: This recipe is perfect for vegetarians and those with gluten sensitivities, as it contains no meat and is made with gluten-free ingredients.
  • Balanced Flavors: The combination of spices, coconut, and buttermilk creates a well-balanced flavor profile that is both tangy and savory.
  • Easy to Make: Despite the lengthy list of ingredients, Vendakkai Mor Kuzhambu is actually quite easy to make. With a little bit of preparation, you can have a delicious and healthy meal ready in no time.

Ingredients for Vendakkai Mor Kuzhambu

  • Lady's finger (Vendakkai): Adds a unique texture and flavor to the dish, while also providing a nutritional boost with its high fiber content.
  • Sour curd (Buttermilk): Acts as the base for the kuzhambu, providing a tangy flavor and creamy texture to the gravy.
  • Channa dal and raw rice: These ingredients add thickness and body to the kuzhambu, helping to create a smooth and rich consistency.
  • Fresh coconut: Enhances the overall flavor and richness of the kuzhambu, while also providing a natural sweetness to balance the tanginess of the buttermilk.
  • Cumin seeds, ginger, and turmeric powder: These ingredients add a warm and earthy flavor to the kuzhambu, and also contribute to its vibrant color.
  • Coconut oil: Used for sautéing and adds a subtle nutty flavor to the kuzhambu, complementing the other ingredients.

How To Make Vendakkai Mor Kuzhambu?

  • If you're looking to recreate the delicious and flavorful Vendakkai Mor Kuzhambu at home, follow these simple steps to achieve the perfect result.
  • First, soak the channa dal and raw rice in water for an hour. Then, grind them along with coconut, cumin seeds, curry leaves, and a green chili to make a semi-coarse paste.
  • Next, whisk the curd until smooth and mix it with water to create buttermilk.
  • In a heated pan with coconut oil, sauté mustard, urad dal, cumin, red chilies, curry leaves, and ginger. Then add the okra and cook until it turns non-sticky.
  • After adding turmeric, salt, green chili, and asafoetida powder, cover and cook the okra until it's 80% cooked. Then, add the ground coconut mixture and cook for 3 minutes before adding water.
  • Finally, add the buttermilk and simmer until it starts to boil. Be careful not to overboil, and garnish with curry leaves and coriander. Enjoy your Vendakkai Mor Kuzhambu with steamed rice for a delightful meal.

Following these steps is crucial in achieving the authentic taste of Vendakkai Mor Kuzhambu, so take your time and enjoy the cooking process for a truly flavorful experience.

Serving Suggestions

  • Pair with Steamed Rice: Vendakkai Mor Kuzhambu pairs perfectly with hot steamed rice. The creamy and flavorful kuzhambu adds a rich taste to the simple steamed rice.
  • Serve with Roti or Naan: For a different take, you can also serve this dish with roti or naan. The tangy and spicy flavors of the curry complement the soft and fluffy texture of the bread.
  • Accompany with Pickle: To add an extra kick of flavor, serve the kuzhambu with a side of your favorite pickle. The combination of savory and tangy flavors works beautifully together.
  • Enjoy with Papad: Crispy papad makes a great crunchy addition to the meal. The contrast of textures enhances the overall dining experience.
  • Pair with Vegetable Stir Fry: A simple vegetable stir fry can add a healthy and colorful element to the meal. The combination of the kuzhambu and the stir fry creates a well-balanced plate.
  • Complete with Yogurt Raita: Cool and refreshing yogurt raita can help balance out the spiciness of the kuzhambu. The creamy texture of the raita complements the richness of the curry.

Enjoy the Vendakkai Mor Kuzhambu with these suggested sides for a delicious and satisfying meal!

Tips for Making Vendakkai Mor Kuzhambu

  • Preparation Duration: To prepare Vendakkai Mor Kuzhambu, set aside enough time for the soaking of channa dal and raw rice, as well as the grinding of the coconut mixture. This may take about 1-2 hours, so plan accordingly.
  • Cooking Techniques: When cooking the okra, make sure to roast it on a medium flame and stir it occasionally. This will ensure that the okra turns non-sticky and changes color slightly, resulting in a delicious flavor and texture.
  • Importance of Garnishing: Garnishing with curry leaves and chopped coriander leaves not only adds a pop of color but also enhances the overall presentation of the dish. Don't skip this step as it adds a fresh aroma and visual appeal to the Vendakkai Mor Kuzhambu.
  • Control the Boiling: Be mindful of the boiling process and avoid overboiling the Mor Kuzhambu. Once it starts to froth, switch off the heat and mix well to maintain the perfect texture and consistency of the dish.
  • Serving Suggestions: This flavorful dish pairs perfectly with hot steamed rice, creating a satisfying and comforting meal. Enjoy the Vendakkai Mor Kuzhambu with your favorite side dishes or simply on its own.
  • Adjust Seasonings: Taste the dish before serving and adjust the salt and other seasonings as needed to suit your preferences. Adding a little salt at the end can enhance the flavors and bring out the delicious taste of the Mor Kuzhambu.

By following these practical tips, you can easily master the art of making Vendakkai Mor Kuzhambu and create a delightful and satisfying meal.

Variations for Vendakkai Mor Kuzhambu

  • Vegetable Variations: Instead of using only lady's finger, you can experiment with other vegetables like ash gourd, drumstick, or pumpkin to give a different flavor and texture to the dish.
  • Spice Level: Adjust the amount of green chilies and red chilies according to your spice preference. You can also add a pinch of red chili powder for an extra kick.
  • Tamarind Twist: For a tangy twist, you can add a small piece of tamarind while grinding the coconut mixture. This will give the kuzhambu a unique sweet and sour flavor.
  • Protein Addition: To make the kuzhambu more filling, you can add pre-cooked chickpeas or black-eyed peas along with the lady's finger.
  • Nutty Flavors: Consider adding a handful of cashews or peanuts while grinding the coconut mixture for a creamy and rich flavor.
  • Dairy-Free Option: If you prefer a dairy-free version, you can replace the sour curd with a plant-based alternative like coconut yogurt or almond milk for a different take on this traditional recipe.

How to Store Vendakkai Mor Kuzhambu

  • Storing the Okra: To maintain the freshness of the okra, store it in a paper towel-lined perforated plastic bag in the refrigerator. This will help absorb any excess moisture and keep the okra crisp.
  • Storing the Buttermilk: If you have leftover buttermilk, store it in an airtight container in the refrigerator. Make sure to use it within 2-3 days to prevent it from spoiling.
  • Maintaining Freshness of Spices: Keep your spices in a cool, dark place to maintain their flavor and freshness. Avoid storing them near the stove, as the heat can cause them to lose their potency.
  • Effective Coconut Storage: Fresh coconut can be stored in an airtight container in the refrigerator for up to 4-5 days. You can also freeze grated coconut for longer storage.
  • Preserving Fresh Curry Leaves: To keep curry leaves fresh for a longer time, wrap them in a paper towel and store them in a ziplock bag in the refrigerator. You can also freeze curry leaves for extended use.
  • Optimal Storage for Fresh Coriander Leaves: To maintain the freshness of coriander leaves, trim the stems and place them in a jar of water, similar to a bouquet. Cover the leaves with a plastic bag and refrigerate, changing the water every few days.

By following these simple storage tricks, you can ensure that the key ingredients for your Vendakkai Mor Kuzhambu stay fresh and flavorful for when you're ready to cook this delicious dish.

Frequently Asked Questions (FAQs)

Can I use regular yogurt instead of sour curd?

  • Yes, you can use regular yogurt instead of sour curd. If you find that the dish is not tangy enough, you can add a squeeze of lime juice to enhance the flavor.

How can I adjust the spiciness of the kuzhambu?

  • To adjust the spiciness of the kuzhambu, you can increase or decrease the number of green chilies and dried red chilies according to your preference. You can also remove the seeds from the green chilies to reduce the heat.

Can I make this dish without coconut oil?

  • Yes, you can make this dish without coconut oil. You can use any cooking oil of your choice such as vegetable oil, sunflower oil, or olive oil.

How long can I store Vendakkai Mor Kuzhambu?

  • You can store Vendakkai Mor Kuzhambu in an airtight container in the refrigerator for up to 2-3 days. Make sure to reheat it thoroughly before consuming.

Can I make this dish vegan?

  • Yes, you can make this dish vegan by using plant-based yogurt instead of sour curd. You can also use vegetable oil instead of coconut oil and skip the asafoetida powder or use a gluten-free version.

What can I serve with Vendakkai Mor Kuzhambu?

  • Vendakkai Mor Kuzhambu pairs well with hot steamed rice, and you can also serve it with a side of papad or appalam for added crunch.

Recipe Card

Vendakkai Mor Kuzhambu

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

Step-By-Step Instructions:

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!

You may also like my other Indian Curries posts and recipes like Kadai Paneer Recipe, Mutton Peas Curry, Kadai Paneer Masala, Karela Curry / Bitter Gourd Curry, Mochai Kuzhambu Recipe / Fresh Field Beans Curry, Palak Paneer Recipe, Omelette Curry, Indian Fish Curry, Liver Recipe, Ginger Garlic Paste Recipe, Mutton Chukka Recipe, Paneer Jalfrezi Recipe, Chole Bhature / Chola Poori, Nandu Masala / Crab Masala, Chettinad Egg Curry, Matar Paneer Masala, Indian Mutton Curry Recipe, Paneer Butter Masala, Soya Chunks Paneer Korma, Indian Chicken Curry with Potatoes .


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