Vendakka Moru Curry – Fried Okra in Yoghurt-Coconut Milk Curry
A quick and lip smacking curry.
The Recipe Intro includes the video on how to make this easy curry. Check it out.
- 250 - 300 gms tender/ young okra, cut into half inch pieces.
- 1 cup /250 ml yoghurt, beaten well till smooth
- ¾ cup / 200 ml coconut milk of medium thickness
- 3 rounded Tbsp garlic, finely chopped
- 4-5 Tbsp shallots, finely chopped
- ½ tsp mustard seeds
- ¼ tsp fenugreek seeds
- 3 long mild dried red chillies
- 2 Tbsp fresh curry leaves
- 1-2 small green chillies, left whole
- As needed: sunflower oil, for frying PLUS 3 Tbsp for sautéing
- To taste: salt (about ¾ tsp)
- Heat oil for deep frying in a small wok. Add the chopped fresh okra and fry till golden in color.
- Make sure, the okra is golden while retaining some greenish hue. Dont let the okra turn dark.
- Strain the fried okra from the oil and set aside.
- Heat 3 Tbsp of the oil in an earthen pot or heavy based small-medium sized wok.
- Add mustard seeds and allow to splutter completely.
- Then add fenugreek seeds, followed by dried red chili and curry leaves.
- As soon as the dried red chili is bright red in color, add the chopped shallots and garlic.
- Saute till softened and then add the green chili. Continue sautéing till the mixtures turns to a light golden color.
- Now pour in the whisked yoghurt and stir vigorously on maintained heat till well blended. (No need to turn the heat down. Simply stir briskly to keep the yoghurt from curdling).
- Rinse out the cup in which the yoghurt was whisked with a ¼ cup of water and add this to the pot as well. Heat through but dont boil.
- Next, pour in the coconut milk of medium thickness and stir in. Heat through, but don’t boil. (When heated through, you will see bubbles forming around the edges of the pot).
- Add salt to taste and ad the fried okra.
- Ready to serve with rice. This dish does not eeed to be reheated and can be served at room temperature. Leftovers, kept in the fridge may be left out to return to room temperature or even served slightly cool.
Vendakka Moru Curry
- You may substitute okra with eggplant or bitter gourd. Different and tasty too.
- Fenugreek seeds must not be replaced with dried fenugreek leaves. I had one of my readers use this in place of the seeds once. Totally different, each has it’s own flavor and use.
Key Ingredients: Okra, Yoghurt, Coconut Milk, Shallots, Garlic, Dry Chilli, Oil, Salt, Green Chilli, Curry leaves.
Let us know if you tried it – Vendakka Moru Curry.