Tangy Lady’s Finger & Raw Banana Curry – Tamil Nadu Style Mor Kuzhambu

Vendakkai-Vazhakkai Mor Kuzhambu Recipe
(Tamil Nadu Style Lady’s Finger & Raw Banana Curry)

Overview:

Vendakkai-Vazhakkai Mor Kuzhambu is a tangy, coconut-based yogurt curry from the heart of Tamil Nadu cuisine, combining the goodness of lady’s finger (okra) and raw banana with the tanginess of buttermilk. This traditional South Indian dish is typically served as a side dish with steamed rice and is perfect for those who enjoy mild, comforting flavors with a touch of spiciness from green chilies and the richness of coconut.

Ingredients:

Nutritional Information (per serving):

Preparation Time:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Servings:

4 servings

Cuisine:

Tamil Nadu

Course:

Side Dish

Diet:

Vegetarian

Instructions:

Step 1: Sauté the Vegetables

1. In a heavy-bottomed pan or kadai, heat a little sunflower oil over medium heat.
2. Add the chopped vendakkai (lady’s finger/okra) and sauté until the sliminess of the okra starts to disappear. Stir gently to avoid breaking or mushing them.
3. Once the okra is halfway cooked, add the diced vazhakkai (raw banana) to the pan. Continue sautéing until both vegetables are cooked but firm.
4. Set the sautéed vegetables aside.

Step 2: Prepare the Spice Paste

1. In a mixer grinder, combine the broken raw rice, split arhar dal (toor dal), coriander seeds, grated ginger, slit green chilies, and grated coconut.
2. Grind this mixture dry first to make a coarse, crumbly texture.
3. Gradually add water and continue grinding until you achieve a smooth paste. Set this paste aside for later use.

Step 3: Cook the Spice Mixture

1. In the same pan, heat a teaspoon of sunflower oil over medium heat.
2. Add the ground spice paste to the oil and sauté for a few minutes until the raw smell of the spices fades.
3. Stir in the turmeric powder and a little water, ensuring the spice paste does not stick to the bottom of the pan. Cover and cook for about 5 minutes, or until the rice and dal in the paste are thoroughly cooked.
4. Stir occasionally to avoid burning.

Step 4: Add Buttermilk & Vegetables

1. Lower the heat to medium and whisk the buttermilk with salt until smooth.
2. Slowly add the buttermilk mixture to the cooked spice paste, stirring constantly to combine.
3. Gently fold in the sautéed vendakkai (okra) and vazhakkai (raw banana) into the curry. Continue cooking over medium heat.

Step 5: Prepare the Tempering

1. In a small tadka pan, heat the remaining teaspoon of sunflower oil.
2. Add the mustard seeds and allow them to crackle.
3. Once the mustard seeds crackle, add the broken dry red chilies, curry leaves, and asafoetida (hing). Stir for a few seconds and remove from heat.

Step 6: Finish & Serve

1. When the buttermilk mixture in the main pan starts frothing from the edges (just before boiling), remove it from heat immediately. Avoid boiling the buttermilk to prevent curdling.
2. Add the prepared tempering to the curry and give it a gentle stir.
3. Cover the pan and let the flavors meld together for about 5 minutes before serving.

Serving Suggestions:

Serve this delicious Vendakkai-Vazhakkai Mor Kuzhambu with hot steamed rice or Phulkas for a wholesome meal. To complement the meal, pair it with traditional Tamil Nadu side dishes like:

• Urulaikizhangu Podi (Spicy Potato Crumble from Tamil Nadu)
• Muttaikose Pattani Poriyal (Tamil Nadu Style Cabbage and Peas Stir-fry)

Notes:

• Ensure you do not boil the buttermilk in the curry, as this can cause it to curdle.
• For a healthier alternative, you can use less oil and stir-fry the vegetables without compromising on flavor.
• Adjust the spice level by adding or reducing the number of green chilies according to your taste preference.
• You can also use sour curd in place of buttermilk for a more tangy flavor, just make sure to dilute it properly.

Enjoy this authentic Tamil Nadu-style Mor Kuzhambu with your family for a comforting, light meal that showcases the beautiful combination of vegetables and yogurt!