Vendakkai (okra) Mor Kuzhambu is a yogurt based curry that pairs very well with rice. It’s creamy texture along with the crunch from the okra, makes the curry so comforting and irresistible. This one’s a must try!
Add rice, toor dhal and channa dhal to a bowl 
Wash well and soak in warm water 
Saute chopped okra 
Add coconut, chilies, black pepper and cumin to a blender 
Add soaked rice, dhal and blend 
Whisk together yogurt, turmeric powder and salt 
Add the ground paste and mix well 
Add mustard seeds, asafoetida and red chilies to coconut oil 
Add onions, garlic, and curry leaves 
Add grated ginger and sautéed okra 
Mix well and cook for a few minutes 
Vendakkai Mor Kuzhambu
Vendakkai (Okra) Mor Kuzhambu is a yogurt based curry that pairs very well with rice. It's creamy texture along with the crunch from the okra, makes the curry so comforting and irresistible. This one's a must try!
Servings: 6
Ingredients
- 1 cup vendakkai (okra) (chopped)
- 1 shallot (chopped)
- 1 garlic (thinly sliced)
- ½ inch ginger (grated)
- 1 cup water (adjust as needed)
- 1 cup whisked yogurt
- 1 tsp turmeric powder
- 2 red chilies (split in half)
- ⅛ tsp asafoetida (also known as hing or perungayam)
- 2 tbsp oil (for sautéing okra)
- 1 tbsp coconut oil
- 6-10 curry leaves
To grind:
- 1 tbsp raw rice
- 1 tbsp toor dhal
- 1 tbsp channa dhal
- ½ tsp black pepper
- 1 tsp cumin seeds
- 5 green chilies (adjust to taste)
- 2 tbsp shredded coconut
Instructions
- Add raw rice, toor dhal, and channa dhal to a small bowl. Wash well and soak in ⅓ cup warm water for 20-30 minutes.
- Next, add 2 tbsp oil to a pan. Once hot, add chopped okra and saute until the stickiness goes away. This will take around 4-5 minutes. Set aside when done.
- Add shredded coconut, green chilies, black pepper, and cumin seeds to a blender. Then, add the soaked rice, and dhal along with the water used to soak them.
- Grind into a smooth paste and set aside.
- In a mixing bowl, add whisked yogurt, turmeric powder and salt. Mix well.
- Then, add the grinded paste and whisk until combined. Set aside.
- In a pan, heat coconut oil. Once hot, add mustard seeds, red chilies and asafoetida.
- Once mustard seeds crackle, add chopped onions, garlic and curry leaves. Saute for 1 minute.
- Next, add grated ginger and sautéed okra. Saute for 1 minute.
- Turn the flame off and add the yogurt mixture to the pan. Add water as needed to adjust the consistency. Check for salt and spice and adjust as needed.
- Cook on low flame while stirring consistently for 2-3 minutes. Do not cook on high flame as this will curdle the yogurt.
- Remove from flame as soon as you see the kuzhambu bubbling.
- Serve hot with rice.
Notes
- You can substitute the okra for veggies such as white pumpkin, chayote (chow chow), taro root (arbi), etc.
