Name: Mor Kulambu (Okra simmered in a delicious yogurt gravy - The Tamil Nadu Style) recipe by Amrita Iyer at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 9 - 11 Okra (The stalk, bottom is trimmed and cut into 2 - 3 pieces); 1/2 tsp turmeric powder; 1 tsp salt; 1 1/2 cups yogurt/buttermilk; 1 tbsp gram flour (Besan); 4 - 5 curry leaves; 2 tsp oil; For the Lentil Spice paste :; 1 tsp urad dal (white lentils); 1 tsp chana dal; 1/2 tsp methi dana (fenugreek seeds); 2 1/2 tbsp fresh coconut, grated; 1 dried red chilli; 1 tsp jeera (Cumin seeds); For the tempering :; 3 tbsp coconut oil/refined oil or according to taste; 1 tsp mustard seeds (Rai); 6 - 7 curry leaves; A pinch of asafoetida (Hing)

ABOUT Mor Kulambu (Okra simmered in a delicious yogurt gravy - The Tamil Nadu Style) RECIPE

Yogurt gravies are very popular in India and differ widely in methods of preparation depending on the part of the country they are made in. They are Tamil Nadu’s reply to the North Indian and Gujarati Kadhi and is delicious to have with plain rice! It uses Okra/Ladies Finger/Bhindi and the taste is out of this world! I love pairing it with Beans Poriyal and then we are on a roll! Let us check out the recipe then!

Ingredients Serving: 6

9 - 11 Okra (The stalk, bottom is trimmed and cut into 2 - 3 pieces)
1/2 tsp turmeric powder
1 tsp salt
1 1/2 cups yogurt/buttermilk
1 tbsp gram flour (Besan)
4 - 5 curry leaves
2 tsp oil
For the Lentil Spice paste :
1 tsp urad dal (white lentils)
1 tsp chana dal
1/2 tsp methi dana (fenugreek seeds)
2 1/2 tbsp fresh coconut, grated
1 dried red chilli
1 tsp jeera (Cumin seeds)
For the tempering :
3 tbsp coconut oil/refined oil or according to taste
1 tsp mustard seeds (Rai)
6 - 7 curry leaves
A pinch of asafoetida (Hing)

Instructions

Prepare the Okra: Heat oil in a pan and add curry leaves. When they are fried add the chopped Okra, 1/2 tsp turmeric, salt and mix well. Saute on medium heat till cooked and the stickiness disappears. Keep aside till use.
Prepare the paste: Dry roast the lentils on medium heat till golden brown. Dry roast the fenugreek, dried red chilli and cumin seeds till a nice aroma emanates. Put this in a chutney jar, add coconut and 2 tbsp water and grind to a paste.
Making the Kulambu: In a blender, add the yogurt/buttermilk the gram flour and the remaining 1/2 tsp turmeric. Blend till mixed. Heat 2 tbsp coconut oil in a pan and add the paste. Fry till the rawness disappears.
Add the prepared yogurt/buttermilk and mix well. Reduce to medium heat and cook till the paste and liquid are well blended. Add salt and mix again.
The yogurt should also be cooked and start to boil vigorously. Add the Okra and cook for 2 minutes. Check for salt and take off heat.
The tempering : Heat the remaining 1 tbsp coconut oil and add mustard seeds, asafoetida and curry leaves. Once the mustard seeds start spluttering take off heat and add to the Kulambu.
Stir well and keep covered for 20 to 30 minutes for the flavours to get absorbed. Serve with plain white rice, papad and a dry vegetable of your choice. This is purely optional as the rice and Kulambu pair perfectly together.

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