Vendakkai Mor Kuzhambu is very common in most south indian households, a traditional dish which is prepared during festive occasions. It is quick curry made with buttermilk and can be an quick option for busy work days. Whenever we have leftover sour yogurt at home, with no second thought…make any kind of mor kuzhambu. Normally either pumpkin, sepankizhangu or ladys finger is added to this curry, amma at home adds fried vadais or medhu pakodas too. Today I’m sharing the recipe for vendakkai mor kuzhambu which is the most common type, served it with potato curry on the side for our lunch.
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Some mor kuzhambu recipes to try..
Ingredients for soaking & grinding
Toor Dal 2 teaspoons
Coriander seeds 1 teaspoons
Raw Rice 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Green Chilies 2
Fresh Grated coconut 3 tablespoons
Ingredients for the curry
Plain yogurt (slightly sour) 1 cup (dilute with 1/4 water to make thick buttermilk)
Turmeric powder 1/2 teaspoon
Ladys finger / Okra/ Vendakkai 6
Oil 1 teaspoon (for sauting okra)
Salt 3/4 teaspoon (or to taste)
Ingredients for seasoning
Coconut oil / Cooking oil 1 teaspoon
Mustard seeds 1 teaspoon
Dry Red Chili 1
Curry leaves 5 leaves
Asafoetida / Hing a pinch
Lets see how to make this Vendakkai Mor Kuzhambu
Soak Toor dal, coriander seeds, raw rice and cumin seeds for 1/2 hour in little warm water.
Using little water grind them to the fine consistency along with green chilies and grated coconut.
Keep this mixture aside.
Cut the ladys finger / okra into bite size pieces and saute it with little oil.
They have to be sauteed till they turn slightly brown and cooked soft but firm removing all stickiness. Keep them aside.
Whisk yogurt with little water to make a thick buttermilk.
Add in turmeric powder and ground paste and salt. Give a quick stir.
Heat up this mixture in a kadai over medium flame.
When its ready for the first boil, that’s when the bubbles start to appear all over. Switch off at this stage. Do not boil any longer.
Heat coconut oil and splutter mustard seeds, dry red chili, curry leaves and asafoetida. Add this the curry along with the sauteed ladys finger. Mix it and serve with choice of curry and rice.
They go well with simple potato curry, potato fry, any kind of paruppu usili, light pakoras, keerai porial and thool pakoda.
Notes
- Serves 3-4 adults
- Do not boil this curry for long time it will curdle.
- Reheating is not an option here, make it and serve right away.
- Instead of Okra you may use cooked pumpkin or Sepang kizhangu and add it to the curry. Fried vadai or medhu pakoda can be added too.
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