Name: Vendakkai Moru Curry recipe by Saranya Sridharan at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: Ladies finger - cut into medium sized pieces - 1 cup; Coconut pieces - half a shell; Green chilies - 3-4; Ginger , finely chopped - 2 tsp; Garlic - 2 cloves; Cumin seeds - 2 tsp; Turmeric powder - 1 tsp; Beaten curd - 1 cup; Salt to taste; Mustard seeds - 1 tsp; Dry red chilies - 2-3; Oil - 2 tsp; Red Chili powder - 3/4 tsp

Ingredients Serving: 4

Ladies finger - cut into medium sized pieces - 1 cup
Coconut pieces - half a shell
Green chilies - 3-4
Ginger , finely chopped - 2 tsp
Garlic - 2 cloves
Cumin seeds - 2 tsp
Turmeric powder - 1 tsp
Beaten curd - 1 cup
Salt to taste
Mustard seeds - 1 tsp
Dry red chilies - 2-3
Oil - 2 tsp
Red Chili powder - 3/4 tsp

Instructions

Grind the coconut pieces, green chilies, garlic, cumin seeds, turmeric powder with little water to form smooth paste
Heat oil in a pan, add lady's finger and saute until they are cooked.
In a separate pan, add the ground coconut-cumin paste with salt and water to adjust the curry consistency. Mix well
Now cook the curry until the raw taste goes away, stirring constantly.
Add curd, fried ladies finger. Mix and simmer on low heat just until it starts bubbling
In a small pan, heat 1 tsp oil and splutter the mustard seeds.
Add the curry leaves, red chilies and ginger.
Add a pinch of red chili powder to the tempering and mix well.
Pour the tempering over the yogurt curry and mix well.
Serve hot with rice.

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