Vendakkai Mor Kuzhambu | Okra Moor Kulambu Recipe
If you are new to mor kulambu then there are high chances you have curdled curry as end product but if you pay little attention and do not let the gravy boil after adding curd then you will get perfect mor kuzhambu, it's really easy, quick and delicious. I still remember almost a decade back I made mor kuzhambu without referring any recipe and endup having curdled kulambu though the taste was very nice. Then of course I learnt the recipe and now there's never a problem with curd curdleing. So read and follow the steps to have perfect moor kuzhambu too, though I personally like to add okra/vendakkai compare to any other vegetable but you can add any vegetable of choice. If using chow-chow, bottle gourd etc then boil the vegetable first before adding to kuzhambu.
Vendakkai Mor Kuzhambu or moor kulambu is mildly spiced yogurt base South Indian curry, mostly served with steamed rice as side. Mor kuzhambu made with variety of vegetables, fritters and the base curry or gravy recipes remains same with little variations. Mor kuzhambu is like answer to North Indian Kadhi and it's also curd base and chana dal is used instead of besan, both do taste little similar too.
Mor kuzhambu and kadhi taste is very similar if followed before recipe, as some people add tuvar/ahar dal instead of chana dal. And like kadhi more kuzhambu also taste better later or next day. Serve with steamed rice and it's enough on it's own but a simple potato fry taste yum along too and I had to make tomato dal for DH as he won't eat yogurt base curry whether it's kadhi or mor kuzhambu!
You can also check other South Indian Recipes
- Chettinad Karamani Kara Kuzhambu
- Vatha Kuzhambu
- Vazhakkai (Plantain) Kara Kuzhambu
- Murungakkai (Drumstick) Sambar
- Thakkali (Tomato) Rasam
- Murungakkai Keerai (Drumstick Leavees) Rasam
Vendakkai Mor Kuzhambu RecipeMor Kuzhambu with fried okra (vendakkai) is mildly spiced South Indian yogurt base curry.
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- 15 - Okra/Bhindi/Vendakkai
- 1 tsp - Oil
- 2 Cups - Yogurt/Dahi/Curd
- 2 Cups - Water
- 1/2 tsp - Turmeric Powder
- To Taste - Salt To Grind
- 1 tbsp - Channa Dal
- 1 tbsp - Coriander Seeds
- 1 tsp - Cumin Seeds
- 4 - Dry Red Chilies
- 3 - Green Chilies
- 1 tsp - Chopped Ginger
- 2 tbsp - Grated Coconut For Tempering/Tadka
- 1 tsp - Oil
- A Pinch - Asafoetida/Hing
- 1/2 tsp - Cumin Seeds
- 7 to 8 - Curry Leaves
- Soak coriander seeds, red chilies, cumin seeds, channa dal for 15 minutes. Meanwhile wash, pat dry and chop okra in small pieces. Grind soaked ingredients with coconut, ginger, green chilies into fine paste, use 1-2 tbsp water if required.
- Heat 1 tsp oil in pan and fry okra/bhindi until soft and light brown, keep aside. In the same pan add dal-coconut paste we made with 2 cups water and mix well, cook in medium flame until boil and simmer for 5 mins or until there's no more raw smell.
- Whisk curd well with salt, turmeric powder, add this to cooking kuzhambu mixture with keep flame to slow and cook for a min. (don't let kuzhambu boil to avoid curd from curdling). Now add fried okra/bhindi and cook again in slow flame for 2 minutes.
- In another small pan or tadka pan heat 1 tsp oil add hing, mustard seeds, curry leaves and allow mustard to splutter. Pour prepared tempering over kuzhambu, cover pan and let it sit for minimum of 10 mins before serving.
- Use slightly sour yogurt but not very sour.
- Add yogurt only after keeping flame in sim as much sim as possible and don't let it boil just simmer.
- This mor khuzambu taste better in the night (if made in afternoon) or next day too.
- You can add any other vegetable of your choice.
Comfort weekend meal with potato fry, tomato dal, mor kuzhambu and neer mor (not in picture).
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