Vendakkai-Vazhakkai Mor Kuzhambu (Tamil Nadu Style Lady’s Finger & Raw Banana Curry)
Description
Vendakkai-Vazhakkai Mor Kuzhambu is a quintessential Tamil Nadu-style curry that combines the freshness of Lady’s Finger (Bhindi/Okra) and Raw Banana (Vazhakkai) with the tangy richness of buttermilk. This comforting curry is often served as a side dish with steamed rice, making it a perfect accompaniment to a hearty meal. Traditionally made with a variety of vegetables, this Mor Kuzhambu takes on a tangy and aromatic flavor, which is enhanced further by the earthy spices and tempering. It’s a wonderful dish that embodies the simplicity and depth of South Indian cuisine, known for its balance of heat, tanginess, and nuttiness.
Cuisine
Tamil Nadu, South Indian
Course
Side Dish
Diet
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Buttermilk | 2 cups |
| Bhindi (Lady Finger/Okra), chopped | 1 cup |
| Raw Banana, chopped | 1 cup |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Broken Raw Rice | 1 tablespoon |
| Arhar dal (Split Toor Dal) | 1 tablespoon |
| Coriander (Dhania) Seeds | 2 tablespoons |
| Ginger, grated | 1/2 inch piece |
| Green Chillies, slit | 2 |
| Fresh coconut | 1/4 cup |
| Mustard seeds (Rai/Kadugu) | 1 tablespoon |
| Dry Red Chillies, broken | 2 |
| Asafoetida (Hing) | 1/2 teaspoon |
| Curry leaves | 1 sprig |
| Oil | 2 teaspoons |
Preparation Time
10 minutes
Cooking Time
20 minutes
Instructions
-
Prepare the Vegetables:
Begin by stirring the lady’s finger (bhindi) in a kadai (pan) until it is half done. Add the chopped raw banana to the pan once the okra has softened. Stir gently to ensure that the vegetables cook evenly. Continue cooking until the sliminess of the okra disappears and both vegetables are tender. Be cautious while stirring to avoid breaking the okra or raw banana, as they can become mushy if handled too roughly. Set aside the cooked vegetables. -
Grind the Mixture:
In a mixer grinder, combine the ingredients listed under “to be ground” — broken raw rice, arhar dal, coriander seeds, ginger, green chilies, and fresh coconut. Grind the mixture until it becomes crumbly. Add a small amount of water and continue grinding until it forms a smooth paste-like consistency. This paste will form the base of your curry. -
Cook the Ground Paste:
Heat a little oil in a saucepan. Once the oil is hot, add the ground paste and turmeric powder. Stir the mixture, cover it, and cook it over medium heat, adding a little water as needed. Let it simmer for around 5 minutes or until the rice and dal are cooked. While you don’t have to use oil in this step, cooking the paste with oil adds an additional layer of flavor to the dish. -
Add Buttermilk and Cook Together:
Add the buttermilk to the saucepan along with salt to taste. Whisk it well until the buttermilk is thoroughly mixed with the ground paste. Add the fried bhindi and raw banana to this mixture. Stir gently to combine all the ingredients and let it cook on medium heat for a few more minutes to allow the flavors to blend. -
Prepare the Tempering (Tadka):
In a separate tadka (tempering) pan, heat a bit of oil. Once the oil is hot, add the mustard seeds and allow them to crackle. Then, add the asafoetida (hing), curry leaves, and dried red chilies. Stir quickly and switch off the heat to prevent burning. -
Final Touch:
When the buttermilk mixture begins to froth at the edges, pour the tempering over the curry. Be sure not to allow the curry to boil after the buttermilk is added, as it can curdle. Stir the curry gently and cover it, allowing it to rest for 5 minutes before serving. -
Serve:
Serve your flavorful Vendakkai-Vazhakkai Mor Kuzhambu along with hot steamed rice for a traditional South Indian meal. It pairs wonderfully with phulka (soft Indian flatbread) and can be complemented by dishes like Urulaikizhangu Podi (Spicy Potato Crumble) and Tamil Nadu Style Muttaikose Pattani Poriyal for a complete feast.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Protein | ~4g |
| Carbohydrates | ~25g |
| Fiber | ~6g |
| Fat | ~10g |
| Saturated Fat | ~1g |
| Sodium | ~150 mg |
| Potassium | ~500 mg |
| Vitamin C | ~20% RDI |
Cooking Tips:
-
Vegetable Substitutions:
You can add other vegetables like carrots, beans, or pumpkin to this curry to make it even more hearty and flavorful. If using mixed vegetables, the cooking time may vary slightly, so adjust accordingly. -
Consistency:
If you prefer a thinner consistency for the curry, you can add more buttermilk or water. For a thicker curry, reduce the amount of liquid used while cooking the paste. -
Adjusting Spice Levels:
If you enjoy a spicier version of this curry, increase the number of green chilies or add a pinch of red chili powder to the paste.
This Vendakkai-Vazhakkai Mor Kuzhambu recipe is an excellent choice for anyone seeking a traditional, flavorful South Indian curry. Its creamy, tangy base, complemented by the crunch of okra and the subtle sweetness of raw banana, makes it a comforting addition to your meal plan. Enjoy this delicious side dish with your favorite steamed rice or phulka for a wholesome, satisfying meal.
