Okra Yogurt Gravy|Vendakkai Mor Kuzhambu|வெண்டைக்காய் மோர் குழம்பு

Mor kuzhambu is a curd based gravy and is very common in most South Indian households. The recipe shared here is made with okra which is a popular version of this gravy. You can use any vegetables you like. It tastes delicious and goes well with hot rice and appalam.

Okra is low in calories and a good source of fiber which can help ease digestion. It contains potassium, vitamin B, C, folic acid and calcium.

Ingredients

• Lady's Finger/Okra - 10 -15 nos, chopped into 1 inch pieces
• Turmeric powder - 1/2 tsp
• Yogurt - 1 cup
• Salt - as required
• Sesame oil - 1 tbsp

    To grind

• Toor dal/Chana dal - 1 tbsp
• Boiled rice - 1 tbsp
• Grated coconut - 2 tbsp
• Green chillies - 2
• Ginger - 1/2 inch
• Cumin seeds - 1/2 tsp
• Coriander seeds - 1 tsp
• Curry leaves - 1 sprig

    For the seasoning

• Sesame oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Shallots - 5, diced
• Asafoetida/Hing - a pinch
• Red chillies - 1, broken
• Curry leaves - few

Method

1. Soak toor dal and boiled rice in water for 15 minutes and grind along with grated coconut, green chillies, ginger, cumin seeds, coriander seeds and curry leaves into a smooth paste. 
2. Whisk the yogurt well and dilute in water as per the desired consistency.
3. Heat 1 tbsp of oil in a pan. Add chopped okra and salt. Saute them in medium flame until roasted for about 5 mins. 
4. Add 1/4 tsp of turmeric powder and sprinkle some water. Cook until slightly soft for about 1-2 mins. Do not overcook and make it soggy. Keep it aside.
5. Heat 1 tsp of oil in a pan and add mustard seeds.
6. When the mustard seeds start to splutter, add urad dal and fry until light brown.
7. Add red chillies, hing, curry leaves and shallots. Saute until the shallots turn golden brown.
8. Add the roasted okras, ground paste and 1/4 tsp of turmeric powder. Cook in low flame for couple of minutes.
9. Add yogurt to the gravy.
10. Adjust salt to taste and cook in low flame until it comes to a boil.
11. Turn off the stove and garnish with curry leaves.

Notes

- The ground paste should be thick and smooth so use as little water as needed while grinding the ingredients.

- Do not cook in high flame or boil the gravy after adding yogurt as the yogurt will curdle.