Vendaikkai Mor Kuzhambu | Okra Mor Kuzhambu

Vendaikkai Mor Kuzhambu – A delicious curry made with okra and spiced buttermilk as the main ingredients. 

vendaikkai mor kuzhambu

With the onset of summer here, I am all set for our summer diet. Salads, fresh fruit juices, vegetable juices, buttermilk, neeragaram and varieties of raita are common in my kitchen during summer. Mor kuzhambu is a true comfort food that is perfect for lunch these days. I have always been fascinated by the combination of white and green in food. So this time I wanted to try a mor kuzhambu with these shades of colour. I didn’t use any ingredients like red chillies, turmeric powder, chana dal / besan flour that could change the colour. I used okra as the main vegetable, green chillies & curry leaves for seasoning, coriander leaves for garnishing and rice flour for thickening. The curry was slurp-worthy and looked beautiful. The ingredients complemented each other so well that I wanted to keep this recipe documented in recibrary. Here is how I prepared this vendaikkai mor kuzhambu.

recibites_iconOkra seeds are roasted and ground to form a caffeine-free substitute for coffee.

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Vendaikkai Mor Kuzhambu Recipe:

Cuisine : South Indian – Tamilnadu
Category : Curries for rice
Makes : 4 servings

Preparation Time : 5 min
Cooking Time : 10-15 min

Vendaikkai Mor Kuzhambu – ReciCode

Grind grated coconut, green chillies, cumin seeds, soaked raw rice / rice flour to a paste by adding water → Beat curd without lumps → Add water, ground paste, asafoetida, salt & mix well → Heat oil in a pan → Season with mustard, urad dal, cumin seeds → Add okra pieces, slit green chillies, curry leaves → Sprinkle salt & saute till the okra is fried → Pour the curd mixture → Switch off when it starts boiling → Sprinkle chopped coriander leaves & serve.

1 cup : 240 ml


  • 4 Okra (Lady Finger), cut into 1″ pieces
  • 2 Green Chillies, slit
  • 1 & 1/2 cups Thick Curd
  • 1/4 tsp Asafoetida
  • A sprig of Curry Leaves
  • 2 sprigs of Coriander Leaves, chopped
  • Salt as required

  For grinding:

  • 3 tbsp Grated Coconut
  • 2 Green Chillies
  • 1 tsp Cumin Seeds
  • 1 & 1/2 tsp Rice Flour or 2 tsp Raw Rice

  For seasoning:

  • 1/2 tsp Mustard
  • 1 tsp Urad Dal
  • 1/2 tsp Cumin Seeds
  • 1 tbsp Oil

How to make Vendaikkai Mor Kuzhambu?

1. Grind all the ingredients required for grinding to a smooth paste, by adding a little water. If you are using raw rice instead of rice flour, wash and soak the rice for at least 30 min.

2. Beat the curd till there are no lumps. Add 1 & 1/2 cups of water and dilute the curd. Add the ground paste, asafoetida and salt to taste. Mix everything well.

3. Heat oil in a pan. Season with the ingredients required.

4. Add the okra pieces, curry leaves and slit green chillies. Sprinkle some salt and saute till the okra is fried.

5. Add the curd mixture and mix well.

6. Switch off the stove once it starts boiling. Sprinkle some chopped fresh coriander leaves. Serve this delicious vendaikkai mor kuzhambu with steamed rice and cluster beans paruppu usili.


  • Do not use fresh curd (curd that is fresh and not sour) or curd that is too sour.
  • Adjust the quantity of the green chillies to suit your taste.
  • White pumpkin or colocasia(arbi) may be used instead of okra. 
  • If you are using white pumpkin, add the vegetable after seasoning. Fry for a few seconds. Add half cup of water and cook till done.
  • If you are using colocasia(arbi), cook till they are soft but firm. Peel the skin and cut into slices. Add the arbi slices once the curry starts boiling.


Happy Cooking!


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