Kerala Iyer Style Vendakkai Mor Kuzhambu Recipe | Okra in Yogurt Coconut Gravy

Kerala Iyer Style Vendakkai Mor Kuzhambu Recipe | Okra in Yogurt Coconut Gravy

Kerala Iyer Style Vendakkai Mor Kuzhambu Recipe | Okra in Yogurt Coconut Gravy

Vendakkai Mor Kuzhambu is one of those simple, traditional dishes that takes me straight back to my childhood.

I remember my mother making Mor Kuzhambu at home, and I have also watched my grandmother prepare it. Like so many of my traditional recipes, what I cook today comes from watching them in the kitchen and carrying those tastes and memories with me.

Traditionally, Mor Kuzhambu tastes best when made with slightly sour curd. But here in Singapore, the curd we usually get is not sour enough. So over the years, I have adapted the recipe a little.

I add one tomato while grinding the coconut masala and also use a little tamarind. This gives me the tanginess that I would otherwise get from naturally sour curd.

For Vendakkai Mor Kuzhambu, my mother would cut the vendakkai into small, thin pieces and shallow fry them in a little more oil until they were nicely roasted. I still love making it that way and adding the roasted vendakkai to the Mor Kuzhambu at the end.

Simple food, simple flavours and so many memories attached to it.

Ingredients

Vendakkai / Lady's finger - 250 g

Thick curd - 2 cups

Grated coconut - ½ cup

Jeera - 1 tsp

Dry red chillies - 2 to 3

Tomato - 1

Tamarind - A small lemon-sized piece 

Hing - A pinch

Turmeric powder - ¼ tsp

Salt To taste

Water - As required

Oil For shallow frying

For tempering

Coconut oil / Cooking oil -1 tsp

Mustard seeds -1 tsp

Methi seeds - A pinch

Dry red chilli -1

Curry leaves - A few

Hing - A pinch

Method

Wash the vendakkai and wipe them completely dry. Cut them into small, thin slices.

Heat some oil in a pan and shallow fry the vendakkai until nicely roasted. Add a little salt and keep aside.

Grind the grated coconut, jeera, red chillies, tomato, tamarind, hing, and salt together with a little water into a smooth paste.

Beat the curd well until smooth. 

Add the ground coconut masala and turmeric powder to it. 

Add a little water depending on how thick you like your Mor Kuzhambu.

Cook this mixture on a low flame, stirring gently. 

Don't let it boil too much.

Once the Mor Kuzhambu is ready, switch off the flame.

Heat oil for the tempering. 

Add mustard seeds. Once they splutter, add methi seeds, dry red chilli, curry leaves, and a pinch of hing. Pour the tempered mixture over the Mor Kuzhambu.

Finally, top it generously with the shallow-fried vendakkai.

Serve with hot steamed rice.

Sukanya's Tips

🌿 Mor Kuzhambu traditionally tastes wonderful with slightly sour curd. Since the curd I get in Singapore is generally not sour enough, I add tomato and a little tamarind to give it the required tanginess.

🌿 Make sure the vendakkai is completely dry before cutting and frying it.

🌿 Cut the vendakkai into small, thin slices rather than large pieces. This is how my mother used to make it, and they roast beautifully.

🌿 Amma used a little more oil and shallow-fried the vendakkai until nicely roasted. I love the taste and texture it gives the Mor Kuzhambu.

🌿 You could try making the vendakkai in an air fryer to reduce the oil. I haven't tried it myself, though, and I feel the thin slices may possibly become a little chewy. If I try it successfully, I'll update the recipe here.

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