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Vendakkai Mor Kuzhambu | Ladies Finger ( Butter Milk/ Yogurt) Kulambu

Mor Kuzhambu is a rice accompaniment prepared with butter milk, spice mix and some vegetable. In this recipe I have added Vendakai (Okra:Ladies finger) for the more kuzhambu. Unlike sambar, kuzhambu etc. buttermilk kulambu shouldn't be cooked for a longtime, so this can be prepared quickly. It can also be taken as a side for idiyappam.
5 from 2 votes
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Course: Rice Accompaniment
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 4
Author: Vidya Srinivasan


  • Ladies Finger - 8 or 9 depends on the size, bit size pieces
  • Coconut oil - 1 tbsp
  • Thick Curd / plain yogurt - 2 cups
  • Turmeric Powder -1/4 tsp
  • Water - 2 cups
  • Salt - as needed

For Grinding

  • Grated Coconut - 1/2 cup
  • Green chillies- 2 depends on the size of green Chilli and also your spice level
  • Ginger - 1/2-inch thick slice peeled and cut
  • for grinding:
  • Channa dal - 1 tbsp
  • Coriander seeds- 1 tbsp
  • Cumin seeds -1/2 tsp
  • Raw rice -1/4 tsp

To temper:

  • Coconut oil - 1 tsp
  • Mustard -1/4 tsp
  • Fenugreek - few
  • Asofetida - generous pinch
  • Curry leaves- few


  • Soak the ingredients under "for grinding" with little water for 15 - 20 minutes. Grind them with coconut and little soaked water for fine grinding
  • In a utensil add curd, Turmeric powder, asafoetida, salt and whisk well
  • Heat 1 tablespoon oil in the pan when oil is hot add the ladies finger and sauté till okra change color slightly and shrinks a bit
  • Add the ground paste to the curd and mix well
  • Add Cooked ladies finger and mix well
  • Cook the kuzhambu for 5 minutes in low flame till the kuzhambu starts bubbling up; switch off
  • Add oil to the pan When the oil is hot, add mustard seeds, curry leaves and fenugreek. Once it splutters, add it to the kuzhambu


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  1.  Okra can also be sautés in little oil and cooked in Water alternatively
  2. Chow chow, white pumpkin, arbi can be used instead of ladies finger. Boil the vegetables and add it to the Kuzhambu
  3. My mother says 2 days old curd tastes great for Mor kuzhambu
  4. Mor Kuzhambu can also be prepared without any veggies
  5.  Over cooking Moor kuzhambu may result in curdling
  6.  Adjust water according to the consistency you desire
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