Go Back
vendakkai-mor-kuzhambu
Print Recipe

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!
Course: Curry
Cuisine: Indian
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.