Vendakkai Mor Kuzhambu / Okra and Curry Curry / Ladies Finger Mor Kuzhambu
Vendakkai Mor Kuzhambu is a delicious South Indian curry with tender okra (bhindi) cooked in a spiced yoghurt base. This dish combines the tanginess of yoghurt with the earthiness of okra and the aromatic flavours of various spices. It’s a great way to introduce vegetables into your diet while still enjoying the unique flavours of South Indian cuisine.
About the Recipe
Vendakkai Mor Kuzhambu is perfect for those who love the tangy and creamy combination of yoghurt-based curries. This dish is packed with flavours from roasted spices, including dried red chillies, coriander seeds, and different types of days. The preparation involves roasting and grinding the spices to create a smooth paste, mixing them with yoghurt and simmering them with sautéed okra. This recipe will give you insights into the traditional cooking methods of South Indian cuisine. You can customize it by adjusting the spice levels to suit your taste.
Why You Will Love This Recipe
Vendakkai Mor Kuzhambu stands out due to its unique flavour profile and simplicity. The tender okra, tangy yoghurt, and fragrant spices create a comforting and satisfying dish. It’s easy to prepare and requires minimal ingredients, making it an excellent choice for a quick yet flavorful meal.
Vendakkai Mor Kuzhambu
Cooking Tips
To achieve the best results:
Use fresh, tender okra:
- Avoid overcooking it to maintain its texture.
- Roast the spices on low.
- Heat until they turn golden and release their aroma, ensuring they don’t burn.
- Keep the heat low, then keep the heat low to prevent curdling when
- Mix the yoghurt mixture in the pan.
- Stir continuously to ma.
- Contains a smooth consistency.
Cultural Context
- Vendak
Ai Mor Kuzhambu hails from South India and is often enjoyed as part of traditional meals. It is commonly served during festivals, family gatherings, and daily meals, reflecting the region’s rich culinary heritage. This dish exemplifies the use of yoghurt in South Indian cuisine, adding a tangy and creamy element to the meal.
Serving and Storing Suggestions
Serve Vendakkai Mor Kuzhambu hot with steamed rice or as part of a larger meal with other South Indian dishes like Sambar and Rasam. This recipe serves 4-6 people and takes about 30 minutes to prepare. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove before serving.
Other Similar Recipes
- Sambar
- Rasam
- Avial
- Pachadi
Nutrient Benefits
Okra is a good source of vitamins A and C, folate, and fibre. The yoghurt adds probiotics, which are beneficial for gut health. The combination of days in the spice paste provides protein and essential nutrients, making this dish nutritious and delicious.
Vendakkai Mor Kuzhambu
Ingredients
- 250 g Okra (Bhindi/Vendakkai, cut into 1-inch slices)
- 2 1/2 cups Thick Curd (Yogurt)
- 1/2 tsp Turmeric Powder
- 1 tsp Salt (to taste)
Spice Paste:
- 1 tbsp Husked Green Gram Dal
- 1 tbsp Husked Bengal Gram Dal
- 1 tbsp Tuvar Dal
- 1 tsp Husked Black Gram Dal
- 1 tbsp Wheat Grains
- 1 tbsp Rice Grains
- 3 Dried Red Chillies
- 2 Green Chillies
- 1 tsp Coriander Seeds
- 1/2 tsp Asafoetida Powder
Tempering:
- 2 tsp Oil
- 1 tsp Mustard Seeds
- One sprig of Curry Leaves
Instructions
- Roast all the spice paste ingredients in a dry frying pan over low heat. Toss gently until the dals turn golden, and the chillies and spices are fragrant. Grind to a smooth consistency, gradually adding 1/4 cup water.
- Heat oil in the same pan over moderate heat for tempering. Add mustard seeds and curry leaves. When the mustard seeds splutter, add the okra.
- Sauté on low heat for 8-10 minutes until the okra is tender. Sprinkle in 2 tbsp water while cooking.
- Combine the curd, turmeric powder, salt, and spice paste in a bowl. Whisk well.
- Add the curd mixture to the okra and cook over low heat for a few minutes, stirring continuously to prevent curdling.
- Serve hot with plain rice.
Frequently Asked Questions
What is Vendakkai Mor Kuzhambu?
Vendakkai Mor Kuzhambu is a South Indian curry with okra and a spiced yoghurt base. The okra is sautéed and then simmered in a mixture of yoghurt and ground spices, creating a tangy and flavorful dish. It’s typically served with steamed rice and is known for its comforting and satisfying taste.
Can I use other vegetables instead of okra?
You can substitute okra with vegetables like ash, cucumber, or bottle gourd. Each vegetable will add its unique texture and flavour to the dish. Just ensure the vegetable is cooked until tender before adding the yoghurt mixture.
How do I prevent the yoghurt from curdling?
Keep the heat low when adding it to the pan to prevent the yoghurt from curdling. Whisk the yoghurt well before adding, and stir continuously while cooking. You can also add a teaspoon of besan (gram flour) to the yoghurt mixture before adding it to the pan, which helps stabilize the yoghurt.
Is Vendakkai Mor Kuzhambu vegan?
This dish contains yoghurt, a dairy product. To make it vegan, you can use plant-based yoghurt alternatives like coconut or cashew yoghurt. Ensure the yoghurt you choose has a neutral flavour to maintain the dish’s traditional taste.
What can I serve with Vendakkai Mor Kuzhambu?
Vendakkai Mor Kuzhambu is best served with steamed rice. It can also be served with other South Indian dishes like Sambar, Rasam, or a simple vegetable stir-fry. Papad or appalam complements the curry’s creamy texture with a great crunchy side.
