South Indian style Vendakkai Mor kuzhambu is a comforting curry made with yogurt , coconut, okra and spices. A perfect accompaniment to rice, adais etc..
Some recipes remind you of home, festivities and all the good times that come with it. This Mor kuzhambu recipe is one such recipe for me. It is such a beautiful recipe from the Tambram cuisine and if you like yogurt based curries then you will love this one.
Mor kuzhambu, meaning a yogurt based curry – Mor ( Buttermilk) kuzhambu ( Gravy ) is a comforting and delicious curry that is usually served with rice. It is usually made with veggies like okra/ ladiesfinger, whitte pumpkin, drumstick, arbi, capsicum etc . And of all mor kuzhambu recipes, this vendakkai morkuzhambu recipe has to be one of my favorites. Crispy fried okra, aromatic yogurt based curry with spices just makes this so irresistible. I often end up eating most of it by itself like a soup.
This vendakkai Mor kuzhambu is get’s its wonderful flavor from the freshly ground spice mix that goes into the curry. If you have an aversion to slimy okra, then try frying them until they are well roasted. They will transform into something just so delicious. When fried ladies finger/ okra is added to this mild curry that’s tangy, spicy and well balanced, you know that you’ve got a winner of a recipe in your hands.
What kind of yogurt do you use in Mor kuzhambu recipes?
In India due to the heat, yogurts turn sour very fast. The sourness of the yogurt is very important for a good mor Kuzhambu because we don’t add ingredients like lemon, tomato or tamarind in this recipe. In the US, I find Greek yogurt works well as they are naturally sour. You can also used normal yogurt, homemade or storebought and they will still be fine. Obviously, they have to be plain yogurt and not flavored. If the one you have is not sour, you can maybe add a tbsp or so of sour cream to balance the flavors. I have made VEGAN versions with almond or coconut yogurt and have found them to be equally good.
Main ingredients in this Vendakkai Mor Kuzhambu recipe
Ladies finger / okra – It can’t be vendakkai mor kuzhambu without some okra can it? But you can substitute this with other veggies like white pumpkin, arbi/ taro root, drumstick, bell peppers
Coconut – Fresh or frozen coconut works well in the recipe and it is a main ingredient in the recipe. While this recipe needs coconut for flavor and consistency, you can probably substitute it with a tbsp or so of chickpea flour/ besan as a substitute. But the taste will change.
Coriander – whole coriander seeds lends so much flavor to this dish
Cumin– whole cumin seeds again adds a lot of flavor.
Black pepper– can maybe substitute with green chillies or red chillies
Toor dal – Gives thickness / body. Substitute it with chana dal or just omit it.
Ginger – optional
Curry leaves – Again gives the dish a wonderful flavor.
Turmeric powder
Asafoetida
Vendakkai Mor kuzhambu and Paruppu usili is a match made in heaven. Ask any South Indian and they will swear by this combination. Parupu usili is a vegetable and lentil crumble and you can find the recipe for the same here – Beans paruppu usili
You can also serve this with a spicy potato stir fry / roast or ant vegetable roast of your choice.
If you like this recipe, you might also like these –
Let’s jump to the recipe
Delicious yogurt and coconut based curry with okra / vendakkai, usually served with rice or lentil crepes
- 1 cup chopped ladies finger / okra
- 1 cup thick yogurt whisked with 1 cup if water
- 1/2 tsp turmeric powder
- 1 tbsp coconut oil
- 1/4 tsp Asafoetida
- 1/2 tsp mustard seeds
- 1 to 2 dry red chilly
- salt to taste
- 6 to 7 curry leaves
- 1/4 cup grated coconut
- 11/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp black pepper
- 1 tsp toor dal
- 1 tsp raw rice (optional)
- 1/4 tsp fenugreek seeds
-
Soak the ingredients mentioned to grind except coconut, in water for 15 minutes ( rice, toor dal, coriander seeds, cumin seeds, black pepper)
-
After 15 minutes, grind the soaked ingredients along with coconut to a thick but smooth paste using little water as needed. About 1/4 cup of water.
-
Switch on your kadai/ sauce pan and add the coconut oil. When it heats up add the mustard seeds, red chilly, curry leaves, asafoetida, turmeric powder and let the mustard seeds splutter.
-
Now add the ladies finger and saute them until they become nice and roasted. Remove the vegetable from the pan and set it aside. They will overcook and become mushy if we cook it along with the kuzhambu. We will add them back in the end.
-
Now add the ground paste, 1 cup water, whisked yogurt (make sure the yogurt is whisked well ), salt needed for the kuzhambu, and cook the kuzhambu in a low flame until it comes to a boil. Keep stirring while the curry is cooking. Add more water if needed to bring it the consistency you desire.
-
When done, switch off the flame, add the roasted okra/ vendakkai and serve with rice.
- You can also add a small piece of ginger while grinding the coconut paste for some extra flavor.
- Also a handful of cilantro and curry leaves can be ground along with the spices and coconut to make it more flavorful.
If you like this Vendakkai Mor kuzhambu recipe, Rate it by clicking on the stars in the recipe card.
For more such recipes and inspirations Check out my Pinterest boards.
If you try any of my recipes, do share a picture with the hashtag #cookingwithpree on Instagram or Facebook. Would love to know what you guys have been cooking
Leave a Reply