Vendakkai Mor Kuzhambu is a comforting, tangy curry that includes tender okra cooked in a flavorful yoghurt sauce. It is an ideal addition to your South Indian delicacies repertoire!
Vendakkai Mor Kuzhambu / Okra and Curry Curry / Girls Finger Mor Kuzhambu
Vendakkai Mor Kuzhambu is a scrumptious South Indian curry with tender okra (bhindi) cooked in a spiced yoghurt base. This dish combines the tanginess of yoghurt with the earthiness of okra and the fragrant flavours of assorted spices. It’s an effective way to introduce greens into your weight loss plan whereas nonetheless having fun with the distinctive flavours of South Indian delicacies.
In regards to the Recipe
Vendakkai Mor Kuzhambu is ideal for individuals who love the tangy and creamy mixture of yoghurt-based curries. This dish is filled with flavours from roasted spices, together with dried purple chillies, coriander seeds, and various kinds of days. The preparation includes roasting and grinding the spices to create a easy paste, mixing them with yoghurt and simmering them with sautéed okra. This recipe provides you with insights into the standard cooking strategies of South Indian delicacies. You possibly can customise it by adjusting the spice ranges to fit your style.
Why You Will Love This Recipe
Vendakkai Mor Kuzhambu stands out because of its distinctive flavour profile and ease. The tender okra, tangy yoghurt, and aromatic spices create a comforting and satisfying dish. It’s simple to organize and requires minimal components, making it a superb selection for a fast but flavorful meal.
Vendakkai Mor Kuzhambu
Cooking Suggestions
To realize the perfect outcomes:
Use contemporary, tender okra:
- Keep away from overcooking it to take care of its texture.
- Roast the spices on low.
- Warmth till they flip golden and launch their aroma, guaranteeing they don’t burn.
- Preserve the warmth low, then maintain the warmth low to forestall curdling when
- Combine the yoghurt combination within the pan.
- Stir constantly to ma.
- Comprises a easy consistency.
Cultural Context
- Vendak
Ai Mor Kuzhambu hails from South India and is usually loved as a part of conventional meals. It’s generally served throughout festivals, household gatherings, and every day meals, reflecting the area’s wealthy culinary heritage. This dish exemplifies the usage of yoghurt in South Indian delicacies, including a tangy and creamy component to the meal.
Serving and Storing Solutions
Serve Vendakkai Mor Kuzhambu scorching with steamed rice or as half of a bigger meal with different South Indian dishes like Sambar and Rasam. This recipe serves 4-6 folks and takes about half-hour to organize. Leftovers will be saved in an hermetic container within the fridge for as much as 2 days. Reheat gently on the range earlier than serving.
Different Related Recipes
- Sambar
- Rasam
- Avial
- Pachadi
Nutrient Advantages
Okra is an efficient supply of nutritional vitamins A and C, folate, and fibre. The yoghurt provides probiotics, that are useful for intestine well being. The mix of days within the spice paste supplies protein and important vitamins, making this dish nutritious and scrumptious.
Vendakkai Mor Kuzhambu
Vendakkai Mor Kuzhambu is a comforting, tangy curry that includes tender okra cooked in a flavorful yoghurt sauce. It is an ideal addition to your South Indian delicacies repertoire!
Components
- 250 g Okra (Bhindi/Vendakkai, reduce into 1-inch slices)
- 2 1/2 cups Thick Curd (Yogurt)
- 1/2 tsp Turmeric Powder
- 1 tsp Salt (to style)
Spice Paste:
- 1 tbsp Husked Inexperienced Gram Dal
- 1 tbsp Husked Bengal Gram Dal
- 1 tbsp Tuvar Dal
- 1 tsp Husked Black Gram Dal
- 1 tbsp Wheat Grains
- 1 tbsp Rice Grains
- 3 Dried Pink Chillies
- 2 Inexperienced Chillies
- 1 tsp Coriander Seeds
- 1/2 tsp Asafoetida Powder
Tempering:
- 2 tsp Oil
- 1 tsp Mustard Seeds
- One sprig of Curry Leaves
Directions
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Roast all of the spice paste components in a dry frying pan over low warmth. Toss gently till the dals flip golden, and the chillies and spices are aromatic. Grind to a easy consistency, regularly including 1/4 cup water.
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Warmth oil in the identical pan over reasonable warmth for tempering. Add mustard seeds and curry leaves. When the mustard seeds splutter, add the okra.
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Sauté on low warmth for 8-10 minutes till the okra is tender. Sprinkle in 2 tbsp water whereas cooking.
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Mix the curd, turmeric powder, salt, and spice paste in a bowl. Whisk effectively.
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Add the curd combination to the okra and cook dinner over low warmth for a couple of minutes, stirring constantly to forestall curdling.
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Serve scorching with plain rice.
Continuously Requested Questions
What’s Vendakkai Mor Kuzhambu?
Vendakkai Mor Kuzhambu is a South Indian curry with okra and a spiced yoghurt base. The okra is sautéed after which simmered in a combination of yoghurt and floor spices, making a tangy and flavorful dish. It’s sometimes served with steamed rice and is understood for its comforting and satisfying style.
Can I exploit different greens as an alternative of okra?
You possibly can substitute okra with greens like ash, cucumber, or bottle gourd. Every vegetable will add its distinctive texture and flavour to the dish. Simply make sure the vegetable is cooked till tender earlier than including the yoghurt combination.
How do I stop the yoghurt from curdling?
Preserve the warmth low when including it to the pan to forestall the yoghurt from curdling. Whisk the yoghurt effectively earlier than including, and stir constantly whereas cooking. You too can add a teaspoon of besan (gram flour) to the yoghurt combination earlier than including it to the pan, which helps stabilize the yoghurt.
Is Vendakkai Mor Kuzhambu vegan?
This dish comprises yoghurt, a dairy product. To make it vegan, you should utilize plant-based yoghurt alternate options like coconut or cashew yoghurt. Make sure the yoghurt you select has a impartial flavour to take care of the dish’s conventional style.
What can I serve with Vendakkai Mor Kuzhambu?
Vendakkai Mor Kuzhambu is greatest served with steamed rice. It may also be served with different South Indian dishes like Sambar, Rasam, or a easy vegetable stir-fry. Papad or appalam enhances the curry’s creamy texture with a terrific crunchy facet.
