vendakkai mor kulambu recipe | vendakkai mor kuzhambu | okra yogurt gravy

this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

vendakkai mor kulambu recipe | vendakkai mor kuzhambu | okra yogurt gravy with detailed photo and video recipe. an easy and tasty sambar recipe made with diced bhindi or ladies finger in a creamy and flavoured sour curd sauce. it is an ideal rice-based side dish recipe which is served immediately after rasam and rice combination for lunch and dinner. kulumbu recipes are generally made without any vegetable addition but can be made with cucumber, tindora and even winter melon.
vendakkai mor kulambu recipevendakkai mor kulambu recipe | vendakkai mor kuzhambu | okra yogurt gravy with step by step photo and video recipe. kulambu a popular south indian creamy sambar recipe known for its sour and spice taste it has to offer. it is typically served and made with leftover curd or yogurt, which are generally sour in taste. one such simple and easy kulambu variation is vendakkai mor kulambu recipe, which has the additional crispiness from the fried okra.

i have posted the basic version of plain kulumbu long back and i was getting several requests to post a vegetable-based kuzhambu recipe and okra is best one, to begin with. the combination of creamy yogurt with fried okra makes it an ideal rice side dish. moreover, in this recipe, i have added lentil or toor dal to the grounded masala which gives the real consistency to the kulambu recipe. generally, no toor dal is added to any kulumbu recipe, but for this recipe where okra and curd are used, it acts as binding factor. you may choose to not to add it, but i would heavily recommend to add it.

vendakkai mor kuzhambu

furthermore, some more tips, suggestions and variations for a perfect vendakkai mor kulambu recipe. firstly, you need to fry the sliced okra’s to a crisp before adding it to the yogurt base. if you add it directly, it would release its slime, making it a not a pleasant curry. secondly, i have added lentil and rice grains to improve the curry consistency. you may skip either one of them if you do not wish to add it. lastly, you should always make this recipe with sour yogurt to have the best taste. the recipe has to have the combination of sour and spice taste.

finally, i request you to check my other detailed sambar recipes collection with this post of vendakkai mor kulambu recipe. it mainly includes recipes like bendekai gojju, onion sambar, drumstick sambar, ulli theeyal, avial, mini idli sambar, idli sambar, vegetable sambar, sambar, gulla bolu koddel. further, to these i would also like to highlight my other recipes categories like,

vendakkai mor kulambu video recipe:

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recipe card for vendakkai mor kuzhambu recipe:

vendakkai mor kulambu recipe

vendakkai mor kulambu recipe | vendakkai mor kuzhambu | okra yogurt gravy

5 from 2 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Soaking Time: 15 minutes
Total Time: 35 minutes
Servings: 4 Servings
AUTHOR: HEBBARS KITCHEN
Course: curry
Cuisine: tamil nadu
Keyword: vendakkai mor kulambu recipe
Calories: 182kcal
Print Recipe Pin Recipe
easy vendakkai mor kulambu recipe | vendakkai mor kuzhambu | okra yogurt gravy

Ingredients

for masala paste:

  • 1 tbsp toor dal
  • 1 tsp raw rice
  • 1 tsp coriander seeds
  • ½ tsp cumin / jeera
  • ½ cup hot water
  • ½ cup coconut, grated
  • few curry leaves
  • 1 chilli
  • 1 inch ginger

for kuzhambu:

  • 1 cup curd / yogurt
  • 2 tbsp coconut oil
  • 250 grams okra / lady finger, chopped
  • 1 tsp mustard
  • ½ tsp cumin / jeera
  • ¼ tsp methi / fenugreek
  • 1 dried red chilli, broken
  • pinch hing / asafoetida
  • few curry leaves
  • ¼ tsp turmeric
  • ¾ tsp salt

Instructions

  • firstly, in a small bowl take 1 tbsp toor dal, 1 tsp raw rice, 1 tsp coriander seeds and ½ tsp cumin.
  • add ½ cup hot water and soak for 15 minutes.
  • now transfer the soaked dal to a blender along with water.
  • add ½ cup coconut, grated, few curry leaves, 1 chilli and 1 inch ginger.
  • blend to smooth paste adding water if required.
  • take the coconut mixture to a large bowl along with 1 cup curd.
  • whisk well making sure to have a silky smooth consistency. keep aside.
  • in a large kadai heat 1 tbsp coconut oil and add 250 grams okra.
  • roast on medium flame stirring occasionally.
  • cook until the okra turns non-sticky and also changes colour slightly.
  • keep the fried okra aside.
  • in the same kadai heat 1 tbsp coconut oil and splutter 1 tsp mustard, ½ tsp cumin, ¼ tsp methi, 1 dried red chilli, pinch hing, few curry leaves and ¼ tsp turmeric.
  • saute and splutter the tempering.
  • now pour in prepared coconut curd mixture and add ¾ tsp salt.
  • mix well making sure everything is well combined.
  • further, add in fried okra and give a good mix.
  • simmer and boil for 5 minutes.
  • adjust the consistency as required adding water if required.
  • finally, enjoy vendakkai mor kuzhambu with hot steamed rice.
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how to make vendakkai mor kulambu with step by step photo:

  1. firstly, in a small bowl take 1 tbsp toor dal, 1 tsp raw rice, 1 tsp coriander seeds and ½ tsp cumin.
  2. add ½ cup hot water and soak for 15 minutes.
  3. now transfer the soaked dal to a blender along with water.
  4. add ½ cup coconut, grated, few curry leaves, 1 chilli and 1 inch ginger.
  5. blend to smooth paste adding water if required.
  6. take the coconut mixture to a large bowl along with 1 cup curd.
  7. whisk well making sure to have a silky smooth consistency. keep aside.
  8. in a large kadai heat 1 tbsp coconut oil and add 250 grams okra.
  9. roast on medium flame stirring occasionally.
  10. cook until the okra turns non-sticky and also changes colour slightly.
  11. keep the fried okra aside.
  12. in the same kadai heat 1 tbsp coconut oil and splutter 1 tsp mustard, ½ tsp cumin, ¼ tsp methi, 1 dried red chilli, pinch hing, few curry leaves and ¼ tsp turmeric.
  13. saute and splutter the tempering.
  14. now pour in prepared coconut curd mixture and add ¾ tsp salt.
  15. mix well making sure everything is well combined.
  16. further, add in fried okra and give a good mix.
  17. simmer and boil for 5 minutes.
  18. adjust the consistency as required adding water if required.
  19. finally, enjoy vendakkai mor kuzhambu with hot steamed rice.
    vendakkai mor kuzhambu

notes:

  • firstly, adding rice to masala paste helps to give thick texture to kuzhambu.
  • also, adjust the amount of green chilli based on the spice level you can handle.
  • additionally, preparing with coconut oil gives a nice flavour.
  • finally, vendakkai mor kuzhambu recipe tastes great when served with hot steamed rice.
this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)
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