Vendakkai Moru Kootan | Okra Buttermilk Curry

Moru kootan is a classic Tamil Brahmin recipe. Its a yogurt based dish with vegetables flavored with ground paste of coconut, green chillies and cumin seeds. This is different from mor kuzhambu in terms of the spices used for grinding. Moru kootan can be prepared with ash gourd (elavan), colocasia (chembu), tomato and ladies finger (okra). 

Moru kootan is perhaps one of the most easiest and quickest curry for rice. Paruppu usili is the best combination for this curry. But any mezhukkupurati or thoran/poriyal also goes well this. Moru kootan should be prepared only with sour curd. In case if your curd isn’t that sour, my mom’s tip is to add a marble sized tamarind while grinding the coconut paste. I served this curry with beans paruppu usili and beetroot thoran.

Vendakkai Moru Kootan

Okra in a sour buttermilk gravy with ground coconut and cumin seeds

Print Pin Recipe

Servings 2

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients

• 8-10 vendakkai / okra / ladies finger
• 1 tsp oil
• 1 cup thick sour curd
• ½ tsp turmeric powder
• Salt to taste

To grind

• ½ cup grated coconut
• 3-4 green chillies
• ¼ tsp cumin seeds / jeera

To temper

• 1 tsp oil
• 1 tsp mustard seeds
• 2 dry red chillies
• 1 sprig curry leaves
• ¼ tsp vendhayam / methi seeds / fenugreek seeds

Instructions

• Grind coconut, green chillies and jeera to a smooth paste addling little water. Set aside.
• Wash okra and pat them dry. Cut into 1 inch long pieces. Heat 1 tsp oil in pan and fry them until its soft and cooked. Set aside.
• Pour the curd into kadai / saucepan and beat well. Add water and beat till it comes to a buttermilk consistency.
• Add turmeric powder and heat it. Stir the curd in medium heat for 1-2 minutes. It will slowly turn into a pale yellow color.
• Then add the coconut paste, salt and mix well. Cook for another 3-4 minutes in low-medium heat, stirring in between. Take care not to boil it.
• Then add the fried okra and cook for a minute. Immediately remove from heat.
• In a small pan, heat oil and add mustard seeds. When it splutters add red chillies and curry leaves. Lastly add methi seeds and pour into the curry.

Notes

• Do not boil the curd. It should be cooked in a low to medium heat.
• Instead of thick curd, you can use 2 cups of buttermilk. Make sure its sour.
• If your curd or buttermilk is not sour, grind ¼ tsp of tamarind paste with the coconut.

Course: Side Dish

Cuisine: Indian

Keyword: Side Dish for Rice