How to Make More Kulambu with Okra (Traditional & Healthy Version)
More Kulambu with Okra, also known as Vendakkai More Kuzhambu, is a classic South Indian yogurt-based curry that hails from Tamil Nadu. Celebrated for its tangy, mildly spicy, and aromatic flavors, this dish brings together thick curd (dahi), coconut, and a harmonious blend of regional spices. Okra (bhindi or vendakkai) adds a unique, tender texture and natural sweetness, perfectly complementing the creamy curry base. Traditionally enjoyed during festivals like Tamil New Year (Puthandu) and on auspicious days, More Kulambu is a staple in many South Indian households, especially during the hot summer months when yogurt-based dishes help cool the body. With its roots deeply embedded in the temples and kitchens of Tamil Nadu and Kerala, this dish is often served as part of a festive 'sappadu' (meal) or a simple lunch. Its comforting taste, probiotic-rich ingredients, and use of local produce make it both soul-satisfying and health-conscious. This version is made with minimal oil and fresh ground masalas, ensuring a lighter yet authentic experience. Perfect for lunch, it pairs beautifully with steaming rice, making it a beloved choice during family gatherings and special occasions.
Ingredients
Step-by-step instructions
Step 1 · Wash and pat dry the okra
Wash and pat dry the okra. Slice into 1-inch pieces. Heat 1 tsp coconut oil in a kadhai, add chopped okra, and sauté on medium heat till slightly crisp and no longer slimy (about 6-7 minutes). Remove and set aside.
Step 2 · Soak toor dal in warm water for 10 minutes
Soak toor dal in warm water for 10 minutes. Drain. In a mixie jar, grind soaked toor dal, grated coconut, cumin seeds, green chilies, and ginger (if using) with a little water to form a smooth paste.
Step 3 · In a saucepan
In a saucepan, whisk curd until smooth. Add turmeric powder and salt. Stir in the ground coconut-dal paste. Mix well to combine.
Step 4 · Gently heat the yogurt mixture on low flame
Gently heat the yogurt mixture on low flame, stirring constantly for 3-4 minutes. Once hot (do not boil), add sautéed okra and cook for another 2-3 minutes, allowing flavors to meld.
Step 5 · In a small tadka pan
In a small tadka pan, heat remaining coconut oil. Add mustard seeds, let them splutter. Add curry leaves and sauté till aromatic. Pour this tempering over the kulambu.
Step 6 · Mix gently and switch off heat
Mix gently and switch off heat. Serve More Kulambu with hot steamed rice and a side of roasted papad or poriyal.
Why this recipe is healthy
This dish is a healthy choice because it uses minimal oil and relies on fresh, natural ingredients. The probiotic-rich curd aids in gut health and digestion. Okra is high in fiber and low in calories, making the dish filling and suitable for weight management. The addition of dal increases protein content, while coconut provides good fats. Its balanced flavors mean less need for excess salt or oil, making it suitable for most diet plans.
A note on tradition
More Kulambu with Okra is a cherished dish in Tamil and Kerala Brahmin kitchens, often served during festivals like Avani Avittam, Tamil New Year, and other auspicious occasions. It is a summer staple due to its cooling properties and is commonly featured in temple feasts and special family gatherings. The recipe varies regionally—some add ash gourd or bottle gourd instead of okra, but okra remains the most popular. Its tangy, comforting taste and easy digestibility have made it a classic in South Indian cuisine.