Vendakkai Mor Kuzhambu

🔥 Prep

• Wash and pat dry the 150 g Okra; trim the ends and cut into 1-inch pieces.
• Whisk the 300 g Sour Curd in a bowl until smooth; add 0.25 tsp Turmeric Powder and 1.25 tsp Salt, mix well and set aside.
• Grind 4 tbsp Grated Coconut, 1 tsp Cumin Seeds, 1 tbsp Chana Dal, and 2 pcs Green Chillies with a little water (approx. 2-3 tbsp) into a smooth paste.
• Measure out 1.5 tbsp Coconut Oil, 1 tsp Mustard Seeds, and 10 pcs Curry Leaves for tempering.

🔥 Cook

• 1. Heat 1 tbsp Coconut Oil in a heavy-bottomed pan or kadai over medium heat until hot.
• 2. Add the 150 g Okra pieces and sauté for 8-10 minutes until the edges turn golden brown and the sliminess reduces significantly; remove and set aside.
• 3. In the same pan, add the remaining 0.5 tbsp Coconut Oil and heat over medium heat.
• 4. Add 1 tsp Mustard Seeds; once they splutter (approx. 30 seconds), add 10 pcs Curry Leaves and fry for 10 seconds until crisp.
• 5. Reduce heat to low; pour in the ground coconut paste and sauté for 2 minutes until the raw smell disappears.
• 6. Pour in the whisked 300 g Sour Curd mixture slowly while stirring continuously to prevent curdling.
• 7. Add 1 cup water (approx. 200 ml) to adjust gravy consistency; bring to a gentle simmer on low heat for 5 minutes (do not boil vigorously).
• 8. Add the fried Okra pieces to the simmering gravy; cook for 2-3 minutes on low heat until the okra absorbs the flavors.
• 9. Turn off the heat immediately once the raw yogurt taste is gone and the oil slightly separates on the sides.

🔥 Serve

• Transfer the Vendakkai Mor Kuzhambu to a serving bowl.
• Serve hot with steamed white rice and a side of poriyal (stir-fried vegetables) or appalam/papad.
• Drizzle a few drops of raw coconut oil on top for enhanced aroma (optional).