Vendakkai Moru Kootan
Okra in a sour buttermilk gravy with ground coconut and cumin seeds
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.