Vendekkai Mor Kuzhambu: Tamil Okra Curd Curry Recipe

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Vendekkai, in Tamil means lady finger or okra which is also known as bhindi in some parts of India. Bhindi/okra is a popular vegetable in most vegetarian households.

Bhindi or lady finger is a versatile vegetable. It can be cooked with so many different ingredients. It imbibes the flavours of the ingredients it is cooked with very well. Most people do not like to eat okra or bhindi because it is squishy. However if you pick the right bhindi recipe, you can have this vegetable in a crispy way and you will not settle for anything other than bhindi.

Today we have a tangy and healthy bhindi recipe for you from Tamil Nadu. It is known as Vendekkai Mor Kuzhambu or Kulambu which literally translates to okra curd curry.

The creamy yogurt with coconut make this recipe an absolute delight. The use of curry leaves and hing while tempering imparts a wonderful aroma to this dish which is sure to tempt you. Apart from this, the amount of spices used in the recipe is quite less. So, if you prefer less spicy vegetarian recipes then this recipe is just perfect for you.

The tempering is the most important part of this vegetarian recipe. You can use coconut oil if you prefer the flavour or normal cooking oil will also do. So, check out the recipe for Vendekkai mor kuzhambu and give it a try.

Serves: 3
Preparation time: 10 minutes
Cooking time: 15 minutes

All you need

• Okra/bhindi- 500 gms (cut into medium size)
• Coconut- 1/2 cup (grated)
• White rice- 1tbsp (soaked in water)
• Green chillies- 4
• Yogurt- 1 cup
• Turmeric powder- 1tsp
• Hing (asafoetida)- a pinch
• Mustard seeds- 1tsp
• Methi (fenugreek) seeds- 1/2 tsp
• Dry red chillies- 3 (broken)
• Curry leaves- 1 sprig
• Salt- as per taste
• Coconut/refined oil- 2tbsp

Procedure
1. Drain the water from rice and mix it with the coconut.
2. Add green chillies to this mixture and grind it with about half a cup of water in amixer into a thick paste.
3. Heat oil in a pan and fry the okras/bhindis till they are crisp and golden brown.
4. Once done, transfer the okras to a plate and keep it aside.

5. In the same oil add mustard seeds, methi seeds, hing, turmeric powder, curry leaves and dry red chillies. Allow them to splutter.
6. Then mix the yogurt with the coconut paste and mix well.
7. Whisk the mixture and pour about a cup of water to bring it to the right consistency.
8. Add this mixture to the pan and mix well.
9. Allow the yogurt mixture to come to a boil. Add salt.
10. Switch off the flame and add the fried okras. Mix well.

Vendekkai mor kuzhambu is ready to be served. This special Tamil style okra yogurt curry can be served with steamed rice.

Nutrition Value
The okra curd curry has good amount of proteins, potassium and dietary fibres. It is low on cholesterol but has about 36 per cent of fat.

Tip
Add a teaspoon of urad dal to the tempering. It will add to the taste of the curry.