Okra Curd Curry (Vendakkai Mor Kulambu)



Recipe info:

With creamy yogurt and fried okra this is an ideal dish for lunch or dinner. I have always been a fan of South Indian cuisine and this recipe if one of my favorite. In this recipe I have added toor dal which gives grounded masala a real consistency when it comes to taste. It’s not mandatory though to add it.


Preparation time: 5 minutes

Cooking time: 15 minutes


Ingredients:


For Masala Paste:

1 tbsp. Toor Dal;

1 tsp. Raw rice;

1 tsp. Coriander seeds;

1 tsp. Cumin;

½ chop Hot water;

½ cup grated coconut;

Few curry leaves;

1 slit chilli;

1 inch ginger.


For Kuzhambu:

1 cup curd;

2 tbsp. Coconut oil or vegetable oil;

250gms. Chopped Okra / Lady Finger;

1 tsp Mustard;

½ Cumin, Jeera;

¼ Methi, Fenugreek;

1 dried Chilli (broken);

Pinch of Asafoetida, Hing;

Few curry leaves;

¼ turmeric;

¾ Salt.

 

How to cook?

  1. In a small bowl add toor dal, raw rice, coriander seeds and cumin.

  2. Add ½ hot water and soak it for 15-20 minutes.

  3. Transfer the soaked dal along with water into a grinder.

  4. Add grated coconut, few curry leaves, slit chilli and ginger.

  5. Blend it to a smooth paste.

  6. Take coconut mixture and add curd into a large bowl.

  7. Whisk well to make it a smooth paste. Keep aside.

  8. In a large kadai add oil and add okra. Roast it on a medium high flame and till the okra becomes non sticky and changes color. Keep it aside.

  9. In the same kadai, add mustard, cumin, methi, red chilli, hing, curry leaves and turmeric.

  10. Sauté till the seeds sputter.

  11. Now add the coconut curd mixture and all salt as per taste.

  12. Mix well till it combines.

  13. Add fried Okra and mix it well.

  14. Boil it for 5 minutes.

  15. Add water as required, depending on the gravy you would like to have.

  16. Enjoy vendakkai mor kuzhambu with hot steam rice or paratha.

 

Calories: 182kcal

Fat: 13mg

Sodium: 492mg

Sugar: 5g

Carbs: 14g

Protein: 5g

Fibre: 4g

Calcium: 129mg

 

Tried this recipe?

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