Vendakka Moru Curry

Name: Vendakka Moru Curry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Ingredients: 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)

Shana Shameer 23 April, 2017

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Vendakka Moru Curry – Fried Okra in Yoghurt-Coconut Milk Curry

A quick to make and lip-smacking curry.

Ingredients:

tender/ young okra, cut into half inch pieces.		250 - 300 gms
yoghurt, beaten well till smooth		1 cup /250 ml
coconut milk of medium thickness		¾ cup / 200 ml
garlic, finely chopped		3 rounded Tbsp
shallots, finely chopped		4-5 Tbsp
mustard seeds		½ tsp
fenugreek seeds		¼ tsp
mild dried red chillies		3 long
fresh curry leaves		2 Tbsp
green chillies, left whole		1-2 small
sunflower oil, for frying PLUS 3 Tbsp for sautéing		As needed:
salt (about ¾ tsp)		To taste:

Method:

Heat oil for deep frying in a small wok. Add the chopped fresh okra and fry till golden in colour.
Make sure, the okra is golden while retaining some greenish hue. Don’t 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 chilli and curry leaves.
As soon as the dried red chilli is bright red in colour, add the chopped shallots and garlic.
Saute till softened and then add the green chilli. Continue sautéing till the mixtures turn to a light golden colour.
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 don’t 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 add the fried okra.
Ready to serve with rice. This dish does not need 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.