Tuesday, 10 February 2015

Vendakka Moor Kolumbu (Ladiesfinger/ Okra in Yoghurt Gravy) Recipe

The first time we had this curry, my best friend and I went straight to the seventh heaven! There is something really heavenly about the flavour of ladiesfinger in a creamy, mild yoghurt gravy, laced with traces of spice.

Vendakka Moor Kolumbu (Ladiesfinger/ Okra in Yoghurt Gravy)
And since she and I both share a love for cooking, we HAD to try cooking this recipe at home. She tried it first, and it was a huge success. So we cooked it the next time at one of our cooking stayovers. 

Vendakka Moor Kolumbu (Ladiesfinger/ Okra in Yoghurt Gravy)
Recently, I made this curry for my in-laws (hubby doesn't like ladiesfinger) as a change from the regular ladiesfinger sabzi. They liked it too and having given the recipe enough tries, I am putting it up to share.

Vendakka Moor Kolumbu (Ladiesfinger/ Okra in Yoghurt Gravy) Recipe

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Serves: 4


4 tbsps peanut oil (divided)
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp asafoetida (hing)
6-7 curry leaves
2 green chillies thinly sliced
2 tsps skinless split black gram (white udad dal)
2 medium onions finely chopped
1/2 tsp turmeric powder
1 cup yoghurt
2 tbsps gramflour (besan)
1 cup water
200 grams ladiesfinger (okra) sliced into 6-7 slices per okra
Salt to taste 


In a deep frying pan (kadhai) heat 2 tbsps oil and sautee the ladiesfinger with some salt till they are done. This takes about 10 minutes on a medium high flame. They will turn soft when done and lose their stickiness. Remove and keep aside. 

Whisk together the yoghurt, gram flour and the water to make the base for the gravy. Make sure there are no lumps. Keep aside.

Heat the rest of the oil and temper with mustard, cumin, asafoetida and curry leaves. Lower the flame to medium high and add the green chillies and fry for about 10 seconds.

Keep the flame on medium high. Add in the udad dal and fry till it turns reddish brown. Now add the chopped onions and turmeric powder and fry. Keep frying till the onions release the oil, indicating that they're done.

Now add in the yoghurt mixture. Bring to a boil. Lower the flame, add in the ladiesfinger and cook for 5 minutes on a low flame. Add salt to taste. You can adjust the consistency of the gravy if you want by adding water.

Serve hot with parathas or steamed ric