Vendakkai Mor Kuzhambu | Bendakaya Majjiga Pulusu | Okra Yogurt Gravy


So today’s recipe is an easy everyday lunch side for either hot rice or rotis – Vendakkai Mor Kuzhambu. Mor Kuzhambu/Majjiga Pulusu is a South Indian gravy made with yogurt/buttermilk. Usually it is had with hot rice with a side of some dry vegetable curry and crispy fryums. My amma makes it usually with bottle gourd but a couple of weeks back when I had a surplus of Okra, I used them up to make this Vendakkai Mor Kuzhambu.


I have already shared my mom’s version of Majjiga Pulusu/Mor Kuzhambu which is kind of an instant recipe with not much prep required. For this round, I wanted to go by a traditional method and made the masala from the scratch. The thickening agent in this version of Majjiga Pulusu is the urad & chana dal. For the spice, I used red chillies.


My husband is a big time lover of Mor Kuzhambu and he had been asking me to make some specially with Vendakkai/Okra since long. I really don’t have to explain his reaction on walking into the kitchen and seeing me make this! It was much loved and was well worth my time spent making it all from the scratch 🙂


To make Vendakkai Mor Kuzhambu | Bendakaya Majjiga Pulusu | Okra Yogurt Gravy

  • Servings: 2
  • Difficulty: Easy
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What I used –
For the Masala –
  • Dried Red Chillies, 3-4
  • Urad Dal, 1 tbsp
  • Chana Dal, 1 tbsp
  • Cumin Seeds/Jeera, 1 tsp
  • Fresh Coconut Chopped, ¼ cup
For the Kuzhambu/Gravy –
  • Vendakkai/Bendakaya/Okra, 10-15
  • Thick Curd/Yogurt, 1 cup
  • Turmeric Powder, ¼ tsp
  • Mustard Seeds, ½ tsp
  • Cumin Seeds, ½ tsp
  • Dried Red Chilli, 1
  • Asafoetida, ¼ tsp
  • Oil, 1 tbsp + 1 tbsp
  • Curry Leaves, a few
  • Salt, as needed
  • Water, as needed


Prep Work –

1. Wash and pat dry Okra. Cut them into inch long pieces and set aside.

How I made –

1. In a nonstick pan, heat 1 tbsp of oil and stir fry Okra pieces on low flame until crisp. Add salt needed in between. Set aside.


2. In a separate pan, dry roast all ingredients except coconut until nicely fragrant and golden. Once cooled down, grind into a smooth paste along with coconut and water as needed. Set aside.


3. In the same pan, heat 1 tbsp of oil. Add mustard seeds, cumin seeds, red chilli cut in half. As mustard seeds start popping, add asafoetida and curry leaves. Add the freshly ground masala and fry for 3-4 mins. Add ½ cup of water and continue to cook for another 3-4 mins.


4. Add the curd and set the flame low. Slowly mix everything together. Add turmeric powder & salt along with the fried okra. Mix well. Let this come to a boil on low flame. Remove from heat.


5. Serve hot with rice/rotis.


Note –
  • I used fresh curd as I am not too fond of sour curd. For best results, use home made curd that is atleast a day old – this adds sourness to the gravy.
  • Adjust spices as per preference.
  • It is important to boil the gravy on low flame or the curd can split.
  • To avoid having soggy Okra, pat them completely dry after washing and fry on low heat. Add salt once they are half cooked.

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