Vendakkai mor kuzhambu recipe | Vendakkai mor kulambu | Bendakkai majjigae huli
Vendakkai mor kuzhambu recipe | Vendakkai mor kulambu | Bendakkai majjigae huli | Lady's finger more kulambu | Okra buttermilk(yogurt) gravy with detailed step by step procedure and photos.
Mor Kulambu is a South Indian recipe, especially popular in Tamilnadu and Kerala cuisines. Mor/moru indicates buttermilk, and kuzhambu/kulambu means gravy in Tamil.
Mor Kuzhambu is a curd-based gravy and a liquid sauce usually made from sour buttermilk, vegetables, and coconut paste with different Indian spices. This recipe is similar to the North Indian Kadhi, Karnataka's Majjige Huli, and Kerala's moru curry/pullisery.
Vendakkai mor kuzhambu is a flavorsome recipe. This gravy tastes great with rice and paruppu usili which is considered a heavenly combo by South Indians. The sauce gets the sour flavor from buttermilk, spiciness from green & red chilies, and mild sweetness from okra.
Okra is called Lady's finger/Ladies finger in English, vendakkai in Tamil, Bhindi in Hindi, Bendakaya in Telugu, Bendekai in Kannada, Vendakka in Malayalam.
Vendakkai mor kulambu can be eaten with hot steamed rice, roti, chapati, akki roti, adai, kadubu, pundi gatti, dosa, idly, and veg pulao/pulav. It is usually served as a second main course that is after sambar and before rasam at weddings, special events, and festival occasions.
The traditional buttermilk gravy is prepared with vegetables like okra, ash gourd/winter melon, squash, colocasia, sundakai, chow chow, brinjal, poosanikai, paruppu vadai, potato, drum stick, arbi/taro root/sepaikizhangu, spinach, appalam, onion, capsicum, etc. You can even make it with mixed veggies.
Similarly, more kulambu can be made without any vegetables. The plain version is simple, quick, and light on the stomach and tastes great with boiled rice. It is a perfect summer recipe that helps to cool the body temperature.
Mor kuzhambu can be made in numerous ways, including Iyer and Iyengar style, with/without coconut and toor dal, Saravana Bhavan hotel style, Kalyana mor kulambu instant mor kuzhambu, and so on. Leave a comment if you know any other version.
Moreover, in Tamil Nadu, every family has its own version of mor kuzhambu.
So here is my version, which is effortless to make. I have combined the okra veggie in plain mor kuzhambu and made the vendakkai mor kuzhambu recipe. Hope you will like my version!!!
How to select okra, washing procedure, and eliminate the slime:
1. Always select the okra pods that are small and crisp, and avoid the pods with brown spots, dull green, or blemishes.
2. Wash the okra in clean water and dry thoroughly using a kitchen cloth or paper towel.
3. Make sure the cutting board, knife, and okra pods are completely dry before you chop; I usually do this to eliminate the stickiness/slime from the okra. Also, you will have to wipe the knife in between to get rid of the slime.
I hope the above tips are helpful. Try it out and leave a comment if you have other ways to get rid of the slime. Alright, now let's get into the recipe.
Recipe - Vendakkai mor kuzhambu | Vendakkai mor kulambu | Bendakkai majjigae huli
Serves - 4
Cuisine - South Indian.
Region - Tamil Nadu.
Course - Main | Side dish.
Prep time - 15 mins | Cook time - 20 mins | Total time - 35 mins.
Diet - Vegetarian.
Author - Pavithra.
Ingredients for vendakdai mor kuzhambu:
Mild sour buttermilk - 2 cups/ 500 ml.
Vendakkai/Okra/bhindi - 6 or half cup chopped
Turmeric powder - 1 tsp
Salt - 1 tsp
Water - 1/2 cup
Cilantro - 2 tbsp chopped
To soak & grind:
Rice - 2 tsp
Toor dal - 2 tsp
Channa dal - 1 tsp (optional)
Coconut - 2 tbsp grated
Green chili - 1
Cumin seeds - 1 tsp
Curry leaves - 5
To temper/season:
Coconut oil - 1 tbsp
Mustard seeds - 1tsp
Cumin seeds - 1 tsp
Green chili - 2
Red chili - 1
Curry leaves - 5
Ginger - 1 inch crushed
Asafoetida/Hing - 3 pinches
How to make vendakkai mor kulambu:
1. Soak rice, toor, and channa dal with 1/2 cup of water for 15 mins.
2. In the meantime, Wash, dry, and chop the okra/vendakkai 1 inch lengthwise. (Refer to how to select okra, washing procedure, eliminate the slime).
3. Now, put the shredded coconut, soaked rice, dal, green chili, cumin seeds, and curry leaves.
4. Grind onto a smooth paste and keep it aside.
5. Heat coconut oil in a saucepan and temper mustard seeds. Let it crackle.
6. Throw in cumin seeds, chilies, crushed ginger, curry leaves, and hing/asafoetida. Fry them for a few minutes.
7. Toss the okra/vendakkai. Give it a nice mix.
8. Add the required salt. Mix gently and let it cook for some time, say 3 mins.
9. Add a few tbsp of water and turmeric powder.
10. Cook the okra until it is done.
11. Now add the grounded coconut paste.
12. Mix well and cook until the raw smell leaves. Pour a few tbsp of water if required.
13. Pour sour buttermilk into the pan.
14. Let it comes to a gentle boil over a medium flame.
15. Simmer for 5 mins and turn off the flame. (Note: Mor kuzhambu should not be boiled at a high flame).
16. Vendakkai mor kulambu is ready to be served with hot steamed rice.
How to make vendakkai mor kuzhambu with stepwise images:
1. Take a small bowl with rice, toor dal, and channa dal (optional).
2. Soak rice, toor, and channa dal with 1/2 cup of water for 15 mins.
3. In the meantime, Wash, dry, and chop the okra/vendakkai 1 inch lengthwise. (Refer to how to select okra, washing procedure, eliminate the slime).
4. Now, put the shredded coconut, soaked rice, dal, green chili, cumin seeds, and curry leaves in the blender/mixie jar.
5. Grind onto a coarse paste and keep it aside.
6. Heat coconut oil in a saucepan and temper mustard seeds. Let it crackle.
7. Throw in cumin seeds, chilies, crushed ginger, curry leaves, and hing. Fry them for a minute or so.
8. Toss the chopped okra/vendakkai. Give it a nice mix.
9. Add the required salt. Mix gently and let it cook for some time, say 3 mins.
10. Add a few tbsp of water and turmeric powder.
11. Cook the okra until it is done.
12. Now add the grounded coconut paste.
13. Mix well and cook until the raw coconut smell leaves off. Pour a few tbsp of water if required.
14. Pour 1 cup of water with 1 cup of sour curd. Beat well and make sure there are no lumps.
15. Pour sour buttermilk into the pan.
14. Keep stirring and let it cook over a medium flame. (Note: Buttermilk might curdle on high flame).
15. Let it comes to a gentle boil over a medium flame. (Note: Mor kuzhambu should not be boiled at a high flame).
16. Simmer for 2 mins and turn off the flame.
17. Vendakkai mor kulambu is ready to be served with hot steamed rice.
Check out my similar curd based recipes:
Health benefits of curd:
1. Curd contains good bacteria called probiotics which are good for digestion.
2. Curd has no carbs.
3. It boosts the immune system.
4. It is used as a face pack that keeps skin clean and smooth.
5. It is good for hair.
6. Heart-healthy.
7. It improves bone health.
8. It is full of micronutrients.
9. Good for teeth.
10. Prevents heart disease.
Health benefits of okra:
1. Okra is rich in magnesium, folate, fiber, calcium, and antioxidants.
2. Good source of vitamin C, vitamin A, and vitamin K1.
3. It boosts the immune system.
4. Okra helps in preventing diabetes and stabilizes blood sugar levels.
5. It helps with digestion.
6. It prevents constipation.
7. Okra is fat-free and cholesterol-free.
8. It is good for the brain, eyes, and skin.
9. Okra is a low-calorie veggie.
10. It supports fertility and is good for pregnancy.
11. It helps to maintain healthy bones.
12. It prevents anemia.
Try this vendakkai mor kuzhambu recipe | vendakkai mor kulambu | bendakkai majjigae huli and let me know how it turns up. Express your thoughts in the comment section below; I can't wait to hear from you.
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2 Comments
Well explained with excellent demonstration which exhibits your eye for detail.
ReplyDeleteSimply superb.
Best wishes
Revathi
Thank you so much:)
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