Food for the Soul..vendakkai Mor Kulambu

Food for the Soul: Vendaikkai Mor Kulambu (Okra in Spiced Yogurt Coconut Curry)

Bhindi—okra—was never my favourite vegetable growing up. At home, my mother prepared it often, always in a typical Sindhi style. Her go-to dishes were Bhindi Basar (okra slow-cooked with caramelized onions) and Saye Masale Mein Bhindi Patata (a green coriander-based curry with potatoes). As a child, I found the texture a bit tricky, but now—perhaps thanks to nostalgia or a more mature palate—I truly enjoy both of her versions. 😊 Much later in life, as I began exploring regional Indian cuisines, I found myself warming up to this humble vegetable. Whether it was in a Gujarati-style saak, a South Indian poriyal, or a Maharashtrian-style preparation with roasted peanuts, bhindi began to grow on me. My favourite way to enjoy any okra sabzi is with some kind of roti—be it a soft wheat phulka or a rustic adai made from rice flour.

A South Indian Inspiration

Vendaikkai Mor Kulambu Today’s recipe is inspired by a beautiful dish I came across on Instagram. With a few small tweaks, it turned out to be absolutely delicious—a comforting curry with gentle spices, cooling yogurt, and the aroma of coconut and curry leaves. Here’s how I made it:

🌿 Ingredients

For the Coconut Paste

• • 1 tsp tur dal (soaked in water for 15 minutes)
• • ¼ cup freshly grated coconut
• • 2 green chillies
• • 1-inch piece of ginger
• • 1 tsp cumin seeds

• A few tablespoons of water (for grinding)

Vegetables

• • 12 ladies’ fingers (okra), washed, dried, and cut into 3 pieces each
• • 12 shallots, peeled
• • 1 tsp coconut oil (for sautéing okra and shallots)

Tempering & Curry

• • 2–3 tbsp coconut oil
• • 1 tsp mustard seeds
• • ¼ tsp asafoetida (hing)
• • 3 dry red chillies, broken
• • 1 sprig curry leaves (about 10 leaves)
• • ½ tsp turmeric powder
• • ¼ cup chopped coriander leaves
• • ¾ cup well-beaten yogurt
• • 1 tsp salt (adjust to taste)
• • 1 tsp sugar

🍲 Method

1. • Grind the Paste
2. Blend together the soaked tur dal, grated coconut, green chillies, ginger, and cumin seeds with a little water to form a smooth paste. Set aside.
3. • Prepare the Vegetables
4. Heat 1 tsp coconut oil in a pan. Lightly sauté the okra and shallots until they soften slightly and begin to brown. Remove and set aside.
5. • Make the Tempering

In the same pan, heat 2–3 tbsp coconut oil. Add mustard seeds and let them splutter. Add asafoetida, broken red chillies, and curry leaves. Sauté briefly until fragrant.

1. • Add the Flavour Base
2. Stir in turmeric and chopped coriander. Add the coconut paste and sauté for a few minutes on low heat until the raw smell fades.

• Bring It All Together

1. Add the sautéed shallots and okra. Gently mix in the beaten yogurt. Season with salt and sugar. Let it heat through for a couple of minutes—don’t boil vigorously after adding yogurt, to avoid curdling.
2. • Serve Warm

I paired this creamy, tangy curry with a rice flour adai enriched with moringa leaves. On the side? Some crispy papad and a spoonful of spicy mango pickle.

💛 Final Thoughts

This Vendaikkai Mor Kulambu turned out to be a soulful, satisfying dish—simple ingredients, big on comfort, and full of South Indian warmth. It reminded me once again how versatile bhindi can be, and how beautiful regional Indian cooking truly is.