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Vendakkai Moru Kootan | Okra Buttermilk Curry


Moru kootan is a classic Tamil Brahmin recipe. Its a yogurt based dish with vegetables flavored with ground paste of coconut, green chillies and cumin seeds. This is different from mor kuzhambu in terms of the spices used for grinding. Moru kootan can be prepared with ash gourd (elavan), colocasia (chembu), tomato and ladies finger (okra). 

Moru kootan is perhaps one of the most easiest and quickest curry for rice. Paruppu usili is the best combination for this curry. But any mezhukkupurati or thoran/poriyal also goes well this. Moru kootan should be prepared only with sour curd. In case if your curd isn't that sour, my mom's tip is to add a marble sized tamarind while grinding the coconut paste. I served this curry with beans paruppu usili and beetroot thoran.

VENDAKKAI MORU KOOTAN RECIPE

{ Okra in a sour buttermilk gravy with ground coconut and cumin seeds }
Serves 2


Ingredients:

8-10 vendakkai / okra / ladies finger
1 tsp oil
1 cup thick sour curd
½ tsp turmeric powder
Salt to taste

To grind:
1/2 cup grated coconut
3-4 green chillies
¼ tsp cumin seeds / jeera

For tempering:
1 tsp oil
1 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
¼ tsp vendhayam / methi seeds / fenugreek seeds

Method:

1. Grind coconut, green chillies and jeera to a smooth paste addling little water. Set aside.

2. Wash okra and pat them dry. Cut into 1 inch long pieces. Heat 1 tsp oil in pan and fry them until its soft and cooked. Set aside.

3. Pour the curd into kadai / saucepan and beat well. Add water and beat till it comes to a buttermilk consistency.

4. Add turmeric powder and heat it. Stir the curd in medium heat for 1-2 minutes. It will slowly turn into a pale yellow color.

5. Then add the coconut paste, salt and mix well. Cook for another 3-4 minutes in low-medium heat, stirring in between. Take care not to boil it.

6. Then add the fried okra and cook for a minute. Immediately remove from heat.

7. In a small pan, heat oil and add mustard seeds. When it splutters add red chillies and curry leaves. Lastly add methi seeds and pour into the curry.

Notes and Tips
  • Do not boil the curd. It should be cooked in a low to medium heat. 
  • Instead of thick curd, you can use 2 cups of buttermilk. Make sure its sour.
  • If your curd or buttermilk is not sour, grind ¼ tsp of tamarind paste with the coconut.

20 comments:

  1. curry looks very tempting dear...

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  2. You sure do love your mor kootan Sona. That bowl is simply perfect for the scorching weather here.

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  3. Looks superb! this was always one among the favorite side dish for rice

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  4. i still have to try this, looks delicious.

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  5. Mouthwatering curry ........ Looks tempting!!

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  6. Flavorful and delicious kootan ..yummy dear :)

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  7. Wat a delicious,droolworthy and mouthwatering moru kootan.. seriously hard to resist.

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  8. Looks so good... perfect for rice

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  9. Nice combo n yummy luking bhendi gravy..

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  10. delicious curry.nice preperation

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  11. reminded me to make some soon, ideal for our blistering Chennai heat!! amazing clicks too

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  12. Looks so inviting and delicious..

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  13. I love ladies finger with Mor/butter milk love this dish anytime

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  14. looks yummy..nice presentation

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  15. I had heard about the Okra in Yoghurt but have never tasted it before, seems like a very healthy and delicious curry ..

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  16. wow...it looks lovely....I wish I could have it right now...should make it soon

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  17. love to have it,feeling hungry dear :)

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  18. I never get the morkulambu right . Some time it curdles . Yours looks delicious .

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