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.