vendakkai mor kuzhambu recipe, vendakkai mor kulambu recipe
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Learn to make best Iyengar traditional style vendakkai mor kuzhambu under 30 mins.Fried okras in buttermilk curry is vendakkai mor kuzhambu. South Indian mor kuzhambu recipe, more kulambu,mor kulambu with step by step photo/video.
Recipe type: Main
Cuisine: TamilNadu
Serves: 4
  • Ingredients:
  • For soak & grind the mor kuzhambu masala we need:
  • 2 tsp Toor dal(thuvaram paruppu)
  • 2 tbsp of freshly grated coconut(thuruviya thengai)
  • 1 green chili (pachai milagai)
  • 1 dry red chili(sigappu milagai)
  • 1 tsp coriander seeds(muzhu kothamalli)
  • few curry leaves
  • 3 tsp water(for grinding)
  • For Mor Kuzhambu:
  • 1 cup sour curd(pulicha thayir)
  • 1 cups of water
  • 1 tbsp coconut oil
  • 200g okra(vendakkai)
  • A pinch turmeric powder(manjal thool)
  • 2 tsp salt
  • Tempering:
  • 1 tsp mustard seeds(kadugu)
  • a pinch hing(perungayam)
  • 2 dry red chili(sigappu milagai)
  • few curry leaves (karuveppilai)
  • 1 tsp coconut oil (thengai ennai)
  1. Pre-Preparation step:
  2. Firstly Soak Toor dal, chillies, cumin seeds,coriander seeds for an hour.
  3. Mor Kuzhambu Preparation:
  4. For Mor Kuzhambu, grind the soaked ingredients with 2 tbsp freshly grated coconut, curry leaves and grind to a fine paste.
  5. Heat coconut oil and fry the okra in the oil, fry till it becomes soft.
  6. Add ground coconut paste with the fried okra(vendakkai) and 1 cup water.
  7. Mix well and cook till it boils over medium heat, keeps stirring once in a while.
  8. Add turmeric powder and salt, mix well.
  9. when it starts to boil, add a cup of sour yogurt or curd. mix well.
  10. temper with mustard seeds, curry leaves, chili in coconut oil and drop the tempering over the Kuzhambu.
  11. let the Kuzhmbu sit for about 2 mins. served with steamed rice and any curry of your choice!
Adjust the salt and spice according to your tastebuds.
always fry the vendakkai in low to medium flame, so that the vendakkai cook well. also, do not over fry the vendakkai.
don't add water while frying the vendakkai becomes soggy.
Recipe by Prema's Culinary at