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Mor Kuzhambhu is a south Indian yogurt based gravy similar to khadi in north India. Everyone absolutely loves this dish, I am no exception to it. I learnt it from my grandma. Buttermilk made with yogurt cools down the body temperature, is used in this gravy. I usually prepare this when I have some left out okra in the fridge. Never bothered to take pictures 🙂 Then I thought I should include it in my blog too. So here it is.

This recipe is what my mom and grandma uses, which is a little different from others. This is my 175th post, I am very happy to share my family recipe here 🙂

Mor Kuzhambhu Mor Kuzhambhu_1


Mor Kuzhambhu_2


Vendakkai/Okra/Ladies Finger : 6 to 7 (medium sized)

Onion : 1/4 of a large

Yogurt/Curd : 1/2 cup

Water : as needed

Salt : as needed

oil : 1 teaspoon

Red Chili : 1

Mustard seeds : 1/2 teaspoon

Curry Leaves : Few

To grind:

Cumin Seeds : 1/4 teaspoon

Channa dal : 1/2 teaspoon

Green Chili : 2

Ginger : 1 inch piece

Grated Coconut: 2 tablespoon

Raw rice/Pachai arisi : 1 teaspoon


  • Soak all the items in to grind for 15 to 20 mins.
  • Meanwhile wash okra, pat it dry in a cloth and remove the water. Chop them to pieces.
  • Chop onion.
  • Grind all the items which are soaked to a fine paste after 15 to 20 mins.
  • Heat oil in a pan, when hot add mustard seeds, red chili. When it splutters, add curry leaves.
  • Then add onions saute for 2 mins.
  • Next add the chopped okra. Saute till the slimness goes off the okra. Make sure to stir in between.
  • When the slimness goes off, add the ground paste above with required salt to the okra. Add one cup water.
  • Cover the pan with lid and cook for 10 mins.
  • Now the gravy thickens, so make sure it doesn’t stick to the bottom of the pan.
  • Meantime, add curd/yogurt with 1/2 cup water and blend it to a watery liquid(butter milk)
  • Check if the okra’s are well cooked, if not add some water and cook.
  • When the okra’s are well cooked, add the butter milk and heat for just 2 mins.
  • If you heat more, then it would turn curdled. Chop few cilantro leaves and garnish.

This goes great with rice. ( As we take brown rice for everyday use, my picture has it 🙂 )

Any veggies of your choice can be used.

Curd / Yogurt should not be very sour.

You can add a pinch of turmeric as well. I like it in the whitish color 😉