Okra Buttermilk gravy/Okra Mor kuzhambu

Okra Buttermilk gravy/Okra Mor kuzhambu is a vegetarian gravy predominantly prepared in southern parts of India. Buttermilk (diluted yogurt/curd) is called as "mor" in Tamil and this gravy prepared with ground spices along with buttermilk. Not to mention, any watery vegetable(that has more water content) like squash, pumpkin, chayote squash, ridge gourd, cucumber could be used instead of okra/bhindi.

A variation to this recipe is bonda mor kuzhambu, which is nothing but the black gram fritters dunked in typical mor kuzhambu. You can check the link here to see how to make bonda. This recipe takes quite lesser time as compared to sambar or any kuzhambu recipes. Let's see how to prepare okra buttermilk gravy.


1 large dried red chilli
3 tsp grated coocunut
1 tsp cumin seeds
1 tsp urad dhal (split black gram)
2 tsp bengal gram / channa dhal
salt to taste
1 cup of beaten curd or European yogurt (it's in beaten form with no lumps or thick form)
1/2 tsp turmeric powder
1 cup of cut okra / bhindi
1 tsp mustard seeds + urad dhal for tempering
2 tsp any cooking oil

How to make okra mor kuzhambu or okar butter milk gravy:

1. In a pan, dry roast cumin seeds, urad dhal ( split black gram), channa dhal (bengal gram), dried red chilli and coconut till nice aroma comes. It takes about 3 minutes on medium flame. Let it cool.

2. Once it is cooled down, add the dry roasted ingredients to a blender or mixer and grind it to a smooth paste by adding 2 tbsps of water.

3. Heat a pan or kadai with cooking oil and add mustard seeds + urad dhal. Let it sputter.

4. Add cut okra / bhindi, a pinch of turmeric powder and fry until it gets cookes and releases oil.

 5. Meanwhile, prepare the curd by beating it well with a pinch of turmeric powder and salt required for the dish.

6. In about 6-7 minutes on medium flame, okra has cooked nicely and is ready to float in the ground masala paste.

7. Now, add the ground masala paste and bring it to boil. If the paste is too thick you can add 1/4 cup of water to it.

8. Make sure the vegetable is cooked well and the masala is all absorbed.

9. Add beaten curd or European yogurt to it.  Simmer the flame to low as the yogurt might start to curdle.

10. Once you see bubbles popping out of the pan, swich off the flame. Do not over cook.

11. Tada! Okar mor kuzhambu is ready for slurping :)

12. Serve it hot with white rice.

 13. We thoroughly enjoyed our today's lunch - white rice, okra mor kuzhambu, bonda. You can add pumkin, chayote squash, cucumber to this mor kuzhambu instead of okra. One other tasty combination is bonda mor kuzhambu, you just make the bonda and dip it into the mor kuzhambu instead of vegetables.


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