Iyengar Style Vendakkai Mor Kuzhambu: A Delicious South Indian Delight
The Iyengar Style Vendakkai Mor Kuzhambu is a flavorful and aromatic dish from the heart of Tamil Nadu. Known for its unique blend of spices and the richness of yogurt, this dish is a must-try for anyone who enjoys the delicate, light, and satisfying flavors of South Indian cuisine. Unlike the regular Pooshanikai More Kuzhambu, this variant is a distinct part of the Iyengar culinary tradition, often referred to as a south Indian version of Bhindi Kadhi. What makes it stand out is that it does not require garlic or garam masala, yet still delivers an incredibly tasty and satisfying dish that will surely become a favorite in your kitchen.
This recipe is all about crispy okra cooked in a spicy yogurt-based sauce, offering a hearty and comforting dish perfect for lunch. Ideal for those following a No Onion No Garlic (Sattvic) diet, it is light, refreshing, and full of goodness. The combination of traditional South Indian flavors makes this dish both wholesome and flavorful.
Cuisine: Tamil Nadu
Course: Lunch
Diet: No Onion, No Garlic (Sattvic)
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients
For the Okra Fry:
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 8 pieces |
| Coconut Oil | 2 tablespoons |
| Ghee | 1 tablespoon |
| Salt | To taste |
For Roasting and Grinding:
| Ingredient | Quantity |
|---|---|
| Arhar Dal (Split Toor Dal) | 3 tablespoons |
| Turmeric Powder (Haldi) | 1 pinch |
| Methi Seeds (Fenugreek Seeds) | 2 teaspoons |
| Cumin Seeds (Jeera) | 2 teaspoons |
| Fresh Coconut | 2 tablespoons |
| Ginger (Chopped) | 1/2 inch piece |
| Green Chillies (Chopped) | 2 pieces |
| Dry Red Chillies | 2 pieces |
| Coriander Leaves (Chopped) | 2 sprigs |
| Water | As required |
For the Yogurt Gravy:
| Ingredient | Quantity |
|---|---|
| Curd (Dahi / Yogurt) | 250 ml |
| Water | 100 ml |
| Salt | To taste |
For Tempering:
| Ingredient | Quantity |
|---|---|
| Ghee | 1 teaspoon |
| Mustard Seeds (Rai/ Kadugu) | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Dry Red Chillies | 3 pieces |
Instructions
Step 1: Prepare the Ground Paste
- Start by soaking Arhar dal (Split Toor Dal) in 1/2 cup of lukewarm water with a pinch of turmeric powder (Haldi). Let it soak for about 30 minutes.
- In a wok, heat 2 tablespoons of coconut oil over medium heat. Add methi seeds (fenugreek seeds), green chillies, chopped ginger, and dry red chillies. Sauté until the mixture becomes aromatic.
- Transfer this roasted mixture to the soaked toor dal in the blender jar. Add fresh coconut, coriander leaves, and cumin seeds (jeera) to the jar.
- Grind all the ingredients together into a smooth paste, adding water as required to get the desired consistency.
Step 2: Fry the Okra
- In the same wok, heat 2 tablespoons of coconut oil and 1 tablespoon of ghee over medium heat.
- Add the chopped bhindi (okra) and sauté until the pieces turn crispy and golden brown on the outside. Sprinkle a little salt to enhance the flavor.
- Continue to sauté the okra until the outer skin becomes light brown and crispy. Remove from heat once done.
Step 3: Prepare the Yogurt Gravy
- In a medium-sized vessel, take the ground paste and add 250 ml of sour curd (yogurt) and 100 ml of water. Whisk the mixture well to avoid any lumps.
- Place this mixture on medium heat, stirring continuously. Do not leave the gravy unattended, as it can burn at the bottom.
- As the mixture heats up, it will begin to boil, and the liquid will start thickening. The frothing on the sides indicates that the gravy is coming together.
Step 4: Add Fried Okra
- Once the gravy has thickened to the desired consistency, add the fried okra into the mixture and stir gently.
- Turn off the heat, keeping the dish aside for the flavors to meld.
Step 5: Temper the Gravy
- In a separate tempering pan (or the same wok used earlier), heat 1 teaspoon of ghee.
- Add mustard seeds (rai) and let them splutter. Add a pinch of asafoetida (hing) and broken dry red chillies.
- Sauté briefly until the spices release their fragrance, then pour the tempering over the prepared mor kuzhambu.
Serving Suggestions
Serve the Iyengar Style Vendakkai Mor Kuzhambu with steaming hot rice and a side of Raw Banana Thoran for a complete and traditional South Indian meal. The crispy okra in the tangy yogurt-based gravy creates the perfect balance of flavors, while the tempering adds a final touch of warmth and aroma to the dish.
Enjoy this delightful dish as a wholesome lunch or dinner, and experience the rich culinary traditions of Tamil Nadu.
