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Vendakkai Mor Kuzhambu

Published under: Sambar

Vendakkai Mor Kuzhambu / Okra and Curry Curry / Ladies Finger Mor Kuzhambu

250gms okra (bhindi/vendakkai), cut into 1 inch slices
2 1/2 cups thick curd
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

2 tsp oil
1 tsp mustard seeds
1 sprig curry leaves

1. Roast all ingredients for spice paste on a dry frying pan over low heat. Toss gently, till dals turn golden and chillies and spices are fragrant. Grind to a smooth consistency, gradually adding 1/4 cup water.
2. Heat oil for tempering in the same pan over moderate heat. Add mustard seeds and curry leaves. When mustard seeds splutter, add okra.
3. Saute on low heat for 8-10 minutes till okra are tender. Sprinkle in 2 tbsp water while cooking.
4. Combine curd, turmeric powder, salt and spice paste in a bowl. Whisk well.
5. Add to okra and cook over low heat for a few minutes stirring continuously to prevent curdling.
6. Serve hot with plain rice.

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