vendakkai mor kuzhambu
Easy okra yogurt gravy
![hungrydemocracy cooking time icon](/cooking_time.png?webp)
Cooking Time
20min
![hungrydemocracy Prep time icon](/preparing_time.png?webp)
Prep Time
5 min
![hungrydemocracy Serving icon](/servings.png?webp)
Serves
2
Categories
Cooking tools used
Cuisines
Ingredients
Main Section
okra
250
gms
Toor Dal
2
tbsp
white rice
2
tsp
coriander seeds
2
tsp
cumin seeds
1
tsp
coconut (grated)
1
cup
curry leaves
1
sprig
ginger
2
inch
green chillies
2
unit/count
curd
2
cup
coconut oil
4
tbsp
mustard seeds
2
tsp
fenugreek seeds
0.5
tsp
dry red chillies
2
unit/count
asafetida
0.5
pinch
turmeric
0.5
tsp
salt
1.5
tsp
Step 1
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.
Step 2
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 color 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.