Vendakkai Mor Kuzhambu | South Indian Kadhi

Mor Kuzhambu served with rice and potato Fry in a bowl and a hand digging into it with a spoon.

Vendakkai Mor Kuzhambu | South Indian Kadhi

Learn how to make authentic Vendakkai Mor Kuzhambu, a flavorful South Indian dish with okra, spiced yogurt, and a blend of lentils and coconut.

Course kadhi, Main Course, stew

Cuisine South Indian

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 170.16kcal

Author Priya Lakshminarayan

Equipment

Ingredients

To Prepare The Buttermilk

1.5 cups yogurt
3 cups water

To Grind To A Paste

1 cup coconut
3 tablespoon chana dal
1 tablespoon cumin seeds
3-4 green chillies
1 inch ginger
5-6 curry leaves

To Cook The Okra

1 tablespoon oil
4-5 okra

To Prepare The Mor Kuzhambu

1 teaspoon turmeric powder
¼ teaspoon GF asafoetida

To Prepare The Tadka

1 tablespoon coconut oil
1 teaspoon mustard seeds
5-6 curry leaves
2 dried red chillies
¼ teaspoon GF asafoetida

Instructions

To Prepare The Buttermilk

Start by adding yogurt to the pot you’ll be using to make the Mor Kuzhambu. Ensure the flame is off at this stage.
Next, add water to the yogurt and whisk well until it’s smooth and free of lumps. The mixture should have a thin, buttermilk-like consistency, forming the base of this delicious dish.

To Prepare The Ground Paste

Soak chana dal and cumin seeds in water for 15 minutes. Drain the water but keep it aside for later use.
Add the soaked chana dal, cumin seeds, curry leaves, green chilies, and ginger to a blender jar.
Then add freshly grated coconut.
Gradually add the reserved water (or thin buttermilk) while grinding to achieve a smooth paste. Use up to a cup of liquid to get the desired consistency for the paste.

To Cook The Okra

Roughly chop the okra into bite-sized pieces.
Heat oil in a pan and sauté the okra until fully cooked, ensuring it is well-roasted and not slimy. This process should take about 5-7 minutes on medium flame, depending on the okra.

To Prepare The Mor Kuzhambu

Add the ground paste to the prepared buttermilk and whisk well until smooth and lump-free.
Stir in turmeric powder and asafoetida.
Then add the cooked okra along with salt. Mix everything together. Turn on the flame and add ½ to 1 cup of water, depending on your desired consistency.
Bring the mixture to a boil over medium heat. It will start to froth and turn yellow in color, which should take about 14-15 minutes. Once done, remove the pot from the flame.

To Prepare The Tadka

Heat coconut oil in a tadka pan until hot. Add mustard seeds and let them crackle. Then, add gluten-free asafoetida, dried red chilies, and curry leaves.
Pour the hot tadka over the Mor Kuzhambu, mix well, and take the pot off the flame. Serve with steamed rice.

Notes

For the best authentic flavor, use coconut oil for tempering the spices in vegetable Mor Kuzhambu. If you prefer a white-colored Mor Kuzhambu, simply skip the addition of turmeric powder. In case you want a thinner consistency, you can make the dish without the ground coconut paste, but keep in mind that the texture will be lighter. If you accidentally overboil the kuzambu and it becomes too thin, you can easily thicken it by preparing a slurry with besan (gram flour) or rice flour and water. Just add this slurry to the dish and simmer for a few more seconds until the consistency thickens to your liking.

Nutrition