Vendakkai mor kulambu is a delicious tangy south Indian Curry made with Yogurt and spices. It tastes delicious with boiled white Rice.
Vendakai mor Kulambu | Okra Butter Milk Curry is an easy and instant curry that can be prepared. I will be preparing this curry very frequently in home and have not blogged it so far.
So here I am with my version of this famous Mor Kulambu. Based on the various regions of the country the mode of preparing the curry varies. Now let’s get started.
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Mor Kuzhambu
Mor Kuzhambu or buttermilk curry is just a quick curry. But we love it and it tastes too delicious. We can prepare it in just 15 mins. It goes very well with Rice and any spicy side dish.
In this recipe, I am sharing the authentic version of soaking the lentils and preparing the curry. I also have a quick version. Check out my quick and instant more kuzhambu recipe too.
Vendakkai mor kuzhambu without coconut
Adding coconut to the gravy gives a nice volume and taste to the gravy. But you may also skip it if you run out of coconut or If you do not want to include it.
Prep Work
Beat the curd - Beating the curd is a very important step. If the curd is not beaten properly it will remain as lumps when added to the curry. Even beating of the curd ensures it's creamy and blends evenly.
Soaking Time - Make sure to soak the Coriander seeds, Rice, Toor dal, and Cumin seeds for 20 to 30 mins before you blend them into a paste. It ensures the ingredients are soft and gets blended smoothly.
Saute the Vegetables - Saute the vegetables and keep them ready.
Mor Kuzhambu, FQA's
What all vegetables can be added in Mor Kuzhambu
We can add Ash gourd, Pumpkin, Bhindi, and Cucumber also. In fact, you can skip the vegetables if you are looking for a quick version of buttermilk curry.
How to prepare vendakkai mor kulambu, Pictorial
1. Take the ingredients mentioned under to soak and grind the table in a vessel add water and allow it to soak for 20-30 mins.
2. Now add in coconut along with the soaked ingredients add little water and grind it to a fine paste. Set aside. Wash the bhindi well and pat dry with a kitchen towel. Chop it into 1 inch size pieces and then fry it in a pan till it is cooked and drain it in a paper towel and set aside.
3. Take a pan to add in oil, once it heats up add in the To Temper ingredients, and then green chilies fry, and then add in the ground paste.
4. Fry well for a min and then add in the curd. Make sure to whisk the curd well before adding it to the gravy.
5. Fry well for a min and then add in the curd. Make sure to whisk the curd well before adding it to the gravy. Wait till the gravy comes to a boil and then switch off the flame.
Tips to prepare the best Mor Kuzhambu
- Tastes best with Steamed Rice and Potato Fry or any Chips.
- Instead of Lady’s Finger any vegetable can be used. Or the vegetable can be left and made it as a plain curry.
- The Curry may look pale as soon as you add Turmeric but when the gravy starts to boil you will get the yellow color don’t add more Turmeric powder.
Other Kuzhambu Recipes:
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📖 Recipe
Vendakkai mor kulambu | Okra Butter Milk Curry
Standard 1 cup measures 240 ml
Ingredients
- 1 cup Thick Yogurt | Curd
- 5 to 8 Lady’s Finger | Bhindi
- ½ teaspoon Turmeric powder
- Salt as needed
- Water as needed
- 1 tablespoon Grated Coconut
- 2 Green Chilli
To Temper :
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 spring Curry Leaves
- Hing a pinch
- 3 Dry Red Chilli
To soak and Grind:
- 1 teaspoon Coriander Seeds
- 1 tablespoon Toor Dal
- 1 teaspoon Cumin Seeds
- 1 tablespoon Rice
Instructions
- Take the ingredients mentioned under to soak and grind the table in a vessel add water and allow it to soak for 20-30 mins.
- Now add in coconut along with the soaked ingredients add little water and grind it to a fine paste. Set aside. Wash the bhindi well and pat dry with a kitchen towel. Chop it into 1-inch size pieces and then fry it in a pan till it is cooked and drain it in a paper towel and set aside.
- Take a pan to add in oil, once it heats up add in the To Temper ingredients and then green chilies fry, and then add in the ground paste.
- Fry well for a min and then add in the curd. Make sure to whisk the curd well before adding it to the gravy.
- Fry well for a min and then add in the curd. Make sure to whisk the curd well before adding it to the gravy. Wait till the gravy comes to a boil and then switch off the flame.
Notes
- Tastes best with Steamed Rice and Potato Fry or any Chips.
- Instead of Lady’s Finger, any vegetable can be used. Or the vegetable can be left and made it as a plain curry.
- The Curry may look pale as soon as you add Turmeric but when the gravy starts to boil you will get the yellow color don’t add more Turmeric powder.
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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