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In our south Indian cooking, there is mostly some curry in lunch along with some stir fry/Poriyal or Veg/ Non-veg side dish. Cooking people like me have to always break their head to decide what curry/kuzhambu to make for lunch daily. So that can make yourself and your family happy with cooking. Add this recipe to your list as it is an easy and simple dish and a perfect curry during the hot season. Here is the recipe for the Vendakkai Mor Kuzhambu.
You can also check my other yogurt/Curd based recipes.

Vellarikai Mor Kuzhambu/Vellarikai Moru curry
Beetroot Pachadi 
Mambazha Pulissery – Ripe mango in yogurt and coconut curry
Vellarikai Pachadi

Preparation Time: 10 mins
Cooking Time: 20 mins
Serves : 3 Persons

Coconut oil for frying

Lady’s finger – 1 cup

Curd – 1 cup(sour one)

For Grinding

Coconut slices – 1/2 cup

Green chillies – 3

Shallots/Small onion – 6

Cumin seeds – 1 tsp

Ginger – a small piece

For Tempering

Coconut oil – 1 tbsp

Mustard seeds – 1/2 tsp

Fenugreek seeds – 1/4 tsp

Dried Red chilli – 2

Curry leaves – a few

1. Wash the lady’s finger. Pat dry them. Trim off both the edges and chop them into 1-inch pieces. Heat oil in a pan.When it is hot add the lady’s finger pieces. Fry them well in the oil for about 5 mins.

2. Meanwhile grind coconut, shallots, ginger, green chillies, cumin seeds to a fine paste.

3. Add this coconut paste to the pan. Add some water. Mix well. Add salt as required. Bring it to boil. When it starts to bubble out. Switch off the flame.

4. Whisk the curd well. Add it to the pan. Give a nice mix. In a pan, Heat oil and then add mustard seeds. Let them crackle. Then add fenugreek seeds, curry leaves and dried red chilli pieces. Now add this tempering to the curry. Serve with Rice and Poriyal.

Click here for more Kuzhambu Recipes and Poriyal/Stir-fry.