Vendakkai Morkozhambu (Okra in Yoghurt Gravy)

Vendakkai Morkozhambu (Mor kootan) or Bhindi-wali Kadhi is a soothing comfort food along with rice. Especially, if the curds/yoghurt at home turns slightly sour, a good way to make use of it in a yummy gravy …


This one I made in one pot – no additional utensils 😀 yippee! And not to mention, it is quick to make.



Thick curd/yoghurt: about a cup (tastes best if the curd is sour)

Okra (bhindi/vendakkai): about a handful (I used frozen chopped ones – You can use fresh ones and chop them into bite-sized pieces)

Rice flour: 2 teaspoons

Grated/powdered coconut: 2 teaspoons

Green chillies: 3 chopped fine and crushed

Turmeric powder: ½ teaspoon

Red chilly powder: ¼ teaspoon

Black pepper powder: a pinch

Carom seeds (Ajwain/Omam): ½ teaspoon

Mustard seeds (Rai/Kadugu): ½ teaspoon

Udad dal (Black gram skinned and split): ½ teaspoon

Fenugreek seeds (Methi/Vendayam): 5-6

Curry leaves: 4-5

Dry red chilly: 1 split into half

Oil: 1 tablespoon

Salt to taste



  1. Heat the oil in a heavy bottomed (non-stick) vessel. Add the mustard seeds and udad dal to it. Allow to splutter.
  2. Add the dry red chilly, curry leaves, ajwain, and methi seeds. Sauté for half a minute.
  3. Add the okra (bhindi) and roast. Reduce the heat to low and cook till the okra is cooked but crisp. Ensure that you don’t cover the vessel as this makes the bhindi soggy and sticky.
  4. When the bhindi is done, add the curd and the rest of the ingredients. If the curd is very thick, you may add a couple tablespoons of water to bring it to a pouring gravy consistency.
  5. Whisk everything together to ensure that the mixture of curd and spices is well blended into a smooth gravy without lumps. This must be done gently so that the okra does not crumble to a mush.
  6. Cook on very low heat till the gravy is well heated – avoid cooking on high heat as this may cause the mixture to curdle and split. Another key to ensure the curd does not separate is to use sour curds. Just when the gravy comes to a boil, you can turn off the heat.
  7. Serve hot with rice. We had it with beans paruppu usili.

  8. Bean Paruppu Usili, Rice, and Vendakkai Morkozhambu


One Response to “Vendakkai Morkozhambu (Okra in Yoghurt Gravy)”

  1. Its very nice. Awesome!

    From skribles: Thanks Ajikumar

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