Back from our vaction to Florida. Visited few places in and around Orlando including the beaches on either side. Kids loved playing in the beach and sand and want to visit the beaches alone again soon.

Now coming to today's recipe is a simple and yet delicious dish that goes well with rice and can be served with a spicy side dish/vegetable. Basically this a very mild gravy and we can adjust the spiciness by adding some extra chillies which will not make a very large difference.

Okra/Ladies Finger - around 15
Coriander seeds - 3/4 - 1 tbsp
Cumin Seeds - 3/4 - 1 tbsp
Toor dhal - 1 tbsp
Raw Rice - 1 tbsp
Green chillies - 3
Red chillies - 2

Coconut - 1/2 cup
Curd/Yogurt - 1 - 1 1/4 cup
Turmeric powder

for tempering:
Oil - 1 tsp
Hing/Asafoetida - 2 - 3 sprinkles
curry leaves - few
Mustard seeds and urad dhal - very few


Soak coriander seeds, cumin seeds, toor dhal and raw rice in water ( May be few tsbp until they are fully immersed) for 10 - 15 minutes.
Grind the soaked ingredients with coconut, red chillies and green chillies to a fine paste.

Wash and pat dry okras. Then cut in 3/4 - 1" inch round pieces. Shallow fry or deep fry in oil until it fuly cooked and or crispy and keep aside.

Take curd/yogurt in a wide pan add turmeric powder and using a whisker whisk it up until it is creamy and frothy on top. Add the ground paste and salt and whisk again for a minute. If needed add some water to make it as dilute you want. Heat the pan and cook in medium - low flame until you see the froth on top. It should not boil or bubble up. Now turn it off and add the fried okras.

Temper it with the tempering ingredients and pour on the gravy.

Some Tips:-
1. Avoid reheating of the gravy as the curd would curdle.
2. To reduce the stickiness of the okra wash and pat dry and cut them into 1" piece and spread on a plate or paper to dry them.
3. You can also cut them and store in the fridge for later use as this will help you a lot. I have found the stickiness is very less when I am making any dish with it like stir fry.

21 comments/Reactions:

Prema said...

This is our family's all time fav menu,ur version luks delicious...

Reshmi Mahesh said...

This looks delicious...

Sravs said...

so delicious !! loved ur version !!

Hamaree Rasoi said...

Very delicious and exciting recipe.

Hamaree Rasoi


My fav kuzhambu...Thanks for sharing...

chef and her kitchen said...

nice tangy curry..looks yumm

Priya Suresh said...

Mouthwatering kuzhambu, love it anytime..

Prathima Rao said...

This is a delicious version of mor kuzhambu!!! Loved the ings used for the masala..:)
Prathima Rao
Prats Corner

Aruna Manikandan said...

one of my favorite...
looks perfect and delicious dear :)

Hari Chandana P said...

Simple and perfect recipe.. looks yummy :)
Indian Cuisine

Unknown said...

Yum ,looks superb. I made it once (bloged about it), it is very similar, learnt from a Kannada friend.

santosh said...

tangy curry never make okra this type try it soon

Raks said...

Vendakka is my favorite veggie in more kuzhambu!Nice recipe!

Unknown said...

Havent tried ladies finger in mor kuzhambu. This ;looks delicious.

Miri said...

Mor Kozhambu is our favourite - though I sometimes omit the tur dal and coriander seeds for a different lighter flavour,

Vishku said...

Hi Padma,
You have timed the posting very correctly this is said to be very good for monsoon season...at my place all majjige hulis have besan which I dont like yours is new to me I will definitely Try this Thanks da..

Chitra said...

My all time fav :)

Urmi said...

Lovely dish. Interesting and innovative recipe. Looks yummy.

Hema Krishnamohan said...

I try your recipes.This one is a perfect recipe.I add one fourth teaspoon mustard seeds along with soaked ingredients and a piece of ginger while making the paste.

Mina Joshi said...

Very delicious dish. Looks great.

krishnamurthy balasubramanian said...

MY DIL(A north indian)tried this item as I like
MOR KUZHAMBU being from Tiruchirapalli,Tamilnadu
She felt that three green chillies will be too much.We used 2 red chillies and half green mirchi(big size available in California).
Mor Kuzhambhu has come out tasty.Still my DIL says it too much 'teeka'
B.KrishnamurthyAge 80Newark,California

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