Vendakkai Mor Kuzhambu is a South Indian style curry made with churned buttermilk, ground masala and sautéd ladies finger.
At my mom’s place, Mor Kuzhambu is always made plain or with vadai. I never knew that Mor Kuzhambu can also be made with vegetables until I tasted it at my dad’s cousin place, whom we fondly called ‘Athai’. As I grew up and started working, I used to look upon her for managing time. Being a working woman, she managed her joint family beautifully and was also an excellent cook. Her Biryanis and Cutlets were to die for. Any family get together, she would whip up a feast in a short time. Not only that, she was a favorite among the kids. I have got such fond memories of her. She always had a smiling face and was very active and hard working. In spite of her tight schedule, she would make a point to visit us every fortnight and when she does, would get small gifts for each and every kid in the household. It would be small yet priceless because of the love with which she gifts them. I still cherish many of her gifts, which I got as a kid.
Hers was a joint family and all the elders in the family had the habit of having brunch instead of breakfast and lunch. During one summer vacation, all my cousins had camped at her place for the holidays. While vacationing, we kids too would sometimes skip breakfast and lunch and would have brunch. On one such occasion, Athai had made Vendakkai Mor Kuzhambu and Seppankizhangu fry. I just loved the combo. Mor kuzhambu was always my favorite curry and Vendakkai being my favorite vegetable, I loved the culmination of ladies finger and buttermilk and since then this curry has become my most preferred Mor Kuzhambu variety.
Whenever I make Mor Kuzhambu with Vendakkai, I always rekindle the sweet memories of my vacations at my Athai’s place and her food preparations.
Curds – 200 ml
Vendakkai or Ladies finger – 15-20
Turmeric powder – ½ tsp
Salt to taste
To soak and grind
Tur dal – 1 tbsp
Raw rice – 1 tsp
Green chilli – 3
Jeera or cumin seeds – 1 ½ tsps
Onion – ½ of a medium sized one
Grated coconut – 2 tbsps
Coconut oil – 1 tbsp + 1 tbsp
Mustard seeds – 1 tsp
Fenugreek seeds – ½ tsp
Curry leaves – one sprig
Red chilli – 1
Hing or asafoetida – ½ tsp
Preparation time – 10 mins excluding soaking time
Cooking time – 15 mins
Total time – 25 mins
- Wash and soak rice and dal along with jeera for 15 mins. Grind it to a smooth paste along with coconut, ginger, green chillies and onion in a mixer jar.
- Chop the ladies finger into 1” length pieces.
- Heat oil in a pan; add the ladies finger along with salt needed for the ladies finger. Sauté it until the stickiness goes off and the ladies finger are cooked. Remove and set it aside.
- In the same pan, heat oil, add mustard seeds and let them pop. Add fenugreek seeds, hing and red chilli. Saute for 30 secs and turn off the flame. Set this aside to be used as the tempering.
- Meanwhile, take the curds in a bowl. Whisk the curds well by adding around 2 cups of water, salt and turmeric powder. Add the ground paste.
- Transfer the whisked curd-ground paste and ladies finger to a bowl and heat it over a medium flame. Keep it stirring until the kuzhambu starts to boil. Immediately, take off from the heat and pour the tempering over the kuzhambu.
Serve this delicious Vendakkai Mor Kuzhambu warm with rice and any vegetable of your choice.
- I like the flavor of coconut oil, hence used it for sautéing and tempering. You can use any cooking oil that is available.
- Do not let the curd-ground paste mixture to boil more. Remove from the flame immediately after the first boil, else it may curdle.