Vendakai Mor Kuzhambu: Tangy Okra in Coconut-Infused Yogurt Sauce
30 minutes
1294 reads
About Vendakai Mor Kuzhambu: Tangy Okra in Coconut-Infused Yogurt Sauce
Transport yourself to Tamil Nadu with the vibrant flavors of Vendakai Mor Kuzhambu! This tangy okra stew, simmered in a rich coconut yogurt sauce, is a comforting and healthy dish perfect for any meal.Fragrant coconut oil infuses a delicate nutty aroma, harmonizing beautifully with the tangy yogurt and subtle spices. Customize this versatile dish with white pumpkin or other vegetables for a truly unique experience.Enjoy this South Indian classic for breakfast, brunch, or a satisfying lunch. It's a nourishing and flavorful journey you'll crave again and again.
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Recipe Time & More
Prep25 minutes
Cook5 minutes
Total30 minutes
Ingredients
For the Paste
For the Tempering
- 1 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1 pinch Asafoetida hing
- 1.5 sprigs Curry Leaves
- 2-3 Chillies dried, red
Instructions
- Soak the split chickpeas and raw rice in water for about 15 minutes. This softens them for grinding. Drain the water.
- In a blender or grinder, combine the drained chickpeas and rice, cumin seeds, grated coconut, green chilies, and ginger. Grind to a smooth paste, adding a little water if needed.
- Heat 1 tablespoon of coconut oil in a pan over medium heat. Add the mustard seeds and let them splutter. This releases their nutty aroma. Add the cumin seeds, asafoetida, curry leaves, and dried red chilies. Sauté briefly until fragrant. Set the tempering aside.
- Trim and slice the okra diagonally into 1/2-inch pieces. Slicing diagonally increases the surface area, allowing them to cook faster and absorb more flavor.
- Heat the remaining 1 tablespoon of coconut oil in the same pan used for the tempering. Add the sliced okra and sauté for 5-7 minutes, until tender-crisp and slightly browned.
- In a separate pot or saucepan, combine the ground paste and 1/2 cup of water. Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking. Cook for about 5-7 minutes, or until the raw flavor of the paste disappears.
- In a bowl, whisk the yogurt until smooth. This prevents it from curdling when added to the hot mixture. Reduce the heat to low and slowly drizzle the whisked yogurt into the simmering paste, stirring continuously. This gentle incorporation ensures a creamy texture.
- Add the sautéed okra, salt, and chopped cilantro to the kadhi. Stir gently to combine.
- Pour the prepared tempering over the kadhi. This adds a final layer of flavor and aroma. Remove from heat and serve hot with rice or roti.
Recipe Notes
Good To Know
- If you're out of fresh coconut, you can substitute shredded dry coconut or desiccated coconut. Simply soak it in warm water for a few minutes before using.
- For extra crunch, lightly pan-fry the ladies-finger (okra) in coconut oil until golden before adding to the kadhi. This also helps prevent sliminess.
- To prevent the kadhi from curdling, add the curd mixture over low heat and stir continuously. Avoid boiling after adding the curd.
- For a vegan version, substitute thick curd with whisked cashew yogurt or coconut yogurt. Adjust the tanginess with lemon juice if needed.
Expert Tips
- Adjust the spice level to your preference by adding more or fewer green chilies to the spice paste.
- Garnish the kadhi with fresh coriander leaves and a drizzle of coconut oil for added flavor and aroma.
- Serve this kadhi hot with rice, roti, or naan.
Storage Instructions
- Store leftover kadhi in an airtight container in the refrigerator for up to 3 days. Gently reheat before serving, being careful not to boil.
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Recipe Nutrition
Calories: 83kcalCarbohydrates: 3gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 684mgSugar: 2g
Pv Iyer
Articles: 60
3 Comments
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Absolutely mouthwatering! Thanks for sharing.
Looks so yummy! Excited to make it.
Such a beautiful dish! Can’t wait to try it.