Comfort Food · Curry · Dairy · Indian · South Indian · Tamil Nadu · Vegetarian · Yogurt

Vendekka Moor Kolumbu/Lady’s Finger in a spiced yogurt curry..


Had a good start to my day today.. When I checked my emails in the morning I saw that www.erecipe.com had awarded my Chicken Frankie Roll recipe a recipe of the day award. This is one of my first recognitions for my recipe/blog. Felt elated. 😀 & I reached 700 likes for my Keli Paan Facebook page. 🙂 What more could I ask for in one single day.. 😉

I’m still waiting for my new memory card to be delivered. This recipe is from my reserve, for those days when I do not find time for some cooking. 🙂

This dish brings fond memories of home sweet home… A truly Tamilian recipe.. You can say its very close to the North Indian Kadi because of the colour, texture & yogurt added.. but then it’s slightly different in taste.

Mum used to prepare this often using Ash gourd, but unfortunately in this part of the world I can’t seem to find Ash Gourd.. I missed eating this so much that I asked my mum to help me substitute ash gourd with some other vegetable.. She suggested I use Lady’s finger & K said he has had this dish before with lady’s finger & it tastes good. So had to make do with Lady’s finger. Since I was used to eating this dish with ash gourd, I was a little hesitant in preparing it with lady’s finger, but.. it was equally yummy.. :))

Vendekka Moor Kolumbu

Vendekka is lady’s finger in Tamil & moor is buttermilk. But you generally add yogurt instead of buttermilk to prepare this dish, else the curry gets too runny. This dish is a little sour because of the curd added. The flavours of garlic, cumin, curry leaves make it lip smacking & finger licking… Best eaten with rice. Bengal gram is used to add some thickness to the curry. Make sure you use tender lady’s finger for the dish. The green of the lady’s finger & the yellow of the curry make it a visual treat as well..

There is a similar curry prepared in Kerala called Moor Curry.. That is more runny since you use buttermilk for the recipe. Will post the recipe soon.. 🙂

Ingredients: (Serves 4)      Preparation Time: 20 mins
Lady’s Finger/ Bhindi/ Okra – 200 gms, washed, stem removed & cut into 1.5 inch pieces, or cut each medium-sized lades finger into 3-4 pieces.
Tip: Remove to wash the Lady’s finger before you cut them. Do not cut & then wash them as they get gooey.
Turmeric powder – a pinch
Curry Leaves – 2 sprigs, roughly about 10-12 leaves
Mustard seeds – 1 tsp
Cumin Seeds – 1/2 tsp
yogurt – 5-6 tbsp beaten well so that there are no lumps, you can add more if required
Cooking oil – 1 tsp
Salt to taste

For the Paste:
Coconut – freshly grated, 2 cups, or approximately 3/4 of a medium-sized coconut, grated
Roasted Bengal gram/Pottu kadalai – 2 tbsp
Green Chilli’s – 4 -5, as per your taste. Remember you would be adding some yogurt in the end which will reduce the heat.
Cumin seeds – 1 tsp
Garlic (optional) – 1 medium-sized clove, peeled & roughly chopped
Onions – 1 small, roughly chopped

Method:
Bring about half a litre of water to a boil. Add some salt to taste & add the cut lady’s finger pieces. Cook the lady’s finger till its 80% done.

Some washed lady's finger..

Meanwhile grind together all the ingredients mentioned for the paste together in a blender. Make as smooth a paste as you can.

The freshly ground paste...

Keep aside.

80% cooked lady's finger...

Once the lady’s finger is cooked 80%, add the freshly ground paste, turmeric powder to the lady’s finger & let the mixture cook again till it boils n the raw flavours of the ingredients used in the paste fade away.. Check salt & adjust. Reduce heat to low heat & add the beaten yogurt. Mix well & turn the heat off.

Tip: Do not heat this curry after you add the yogurt. Also if you have leftovers just serve this with some hot steamed rice instead of heating the curry.

Simultaneously heat the oil in a tempering vessel or a fry pan set to medium heat.. When the oil is hot add the mustard seeds & let it splutter for about 40s to a minute. Reduce heat to low,add the Cumin seeds, but make sure they don’t turn black, fry them till they are brown. Turn off the heat, add the curry leaves & transfer the tempering to the curry. Mix well & serve.

Moor Kolumbu tempered & ready to be served ..

Tip: You can also add 1-2 dried red chilli’s when you prepare the tempering, just for the aesthetics.. 🙂 I did not add them.

Garnishing:
Garnish with additional curry leaves if required.

Serving Suggestions:
Serve hot with some steamed rice.

Vendekka Moor Kolumbu...

Serve some vegetable dish & papad as a side dish. For side dish ideas you can check – Easy Potato fry/ Aloo fryBeans Telasan/ Stir fried beans – Konkani style, Taro/Arbi/Alva Manda Masala Stir Fry, Soyee Bhajjile Chana Ghashi/Black chickpeas in sautéed coconut paste curry.. etc.

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