How to Make Authentic Vendaikkai Morkozhambu (Lady’s Finger in Spiced Yogurt Gravy)

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Introduction:

If you’re a fan of traditional South Indian cuisine, you can’t miss out on Vendaikkai Morkozhambu (Lady’s Finger Morkozhambu). This tangy and creamy dish is a crowd favorite, often served at weddings, poonals, and festive occasions. What sets it apart is the use of crispy lady's finger pieces simmered in a delicious yogurt-based gravy. Follow this tried-and-tested recipe to recreate the magic of this classic dish at home.

Ingredients for Vendaikkai Morkozhambu:

  • Lady's Finger (Vendaikkai): 150 gms (approximately 16–18 pieces)
  • Coriander Seeds: 3 tbsp
  • Cumin Seeds: 1/4 cup
  • Thuvar Dal (Toor Dal): 4 tbsp
  • Bengal Gram Dal (Chana Dal): 4 tbsp
  • Green Chillies: 2 nos
  • Grated Coconut: 1/4 cup
  • Turmeric Powder: 1 pinch
  • Asafoetida (Hing): 1 pinch
  • Salt: To taste
  • Oil: 3 tbsp
  • Mustard Seeds: 1/2 tsp
  • Curry Leaves: 1/4 cup
  • Coriander Leaves: 1/4 cup
  • Curd (Unsour Yogurt): 3 cups
  • Bengal Gram: 1 tbsp (for tempering)

Method:

  1. Prepare the Lady’s Finger:

    • Wash and pat dry the lady’s fingers (okra).
    • Cut them into 1-inch pieces.

  2. Soak and Grind the Masala:

    • Soak coriander seeds, cumin seeds, thuvar dal, and Bengal gram dal in water for 30 minutes.
    • Blend the soaked mixture with grated coconut, green chillies, curry leaves, and coriander leaves to a fine paste.

  3. Fry the Lady’s Finger:

    • Heat oil in a heavy-bottomed pan.
    • Add mustard seeds and let them splutter.
    • Add 1 tbsp Bengal gram, turmeric powder, and asafoetida.
    • Toss in the lady’s finger pieces with a pinch of salt.
    • Sauté until they turn golden brown and crispy.

  4. Cook the Morkozhambu:

    • In a bowl, mix the ground paste with curd and whisk well to avoid lumps.
    • Add this mixture to the fried lady’s finger in the pan.
    • Stir continuously and bring the morkozhambu to a gentle boil.
    • Remove from heat as soon as it starts boiling to prevent curd from curdling.

  5. Garnish and Serve:

    • Garnish with fresh coriander leaves.
    • Serve hot with steamed rice, papad, and a dollop of ghee for an authentic South Indian meal.

Tips for the Perfect Vendaikkai Morkozhambu:

  • Ensure the curd is not sour to maintain the mild and creamy taste.
  • Frying the lady’s finger thoroughly prevents it from becoming slimy in the gravy.
  • Adjust the spice level by adding more green chillies if desired.

Why This Recipe Works:

Vendaikkai Morkozhambu balances the tanginess of curd with the nutty flavors of coconut and lentils, creating a rich and comforting dish. The crispy lady’s finger pieces add a delightful texture to the velvety gravy.

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