Vendakkai moru curry

Vendakkai moru curry is a simple and traditional curry with curd and coconut base with very less spice. Its the most common and unavoidable dish in kerala menu and it's an essential part of onam and vishu sadhya. It can be made with or without coconut. Here is how to make moru curry without coconut. Moru curry with vegetables like vellarikka (field marrow), Kumbalanga (Winter melon), Green Papaya , colacacia etc. 
Here I am sharing with you okra/lady's finger moru curry. Tangy, subtly spicy, aromatic and outrightly lip-smacking this curry perks up my mood every time I eat it!

Vendakkai moru curry

Ingredients:

8-10 vendakkai / okra / ladies finger
1 tsp oil
1 cup thick sour curd
½ tsp turmeric powder
Salt to taste

To grind:
1/2 cup grated coconut
3-4 green chillies
¼ tsp cumin seeds / jeera
2 shallots

For tempering:
1 tsp oil
1 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves

Method:

1. Grind coconut, shallots, green chillies and jeera to a smooth paste addling little water. Set aside.

2. Wash okra and pat them dry. Cut into 1 inch long pieces. Heat 1 tsp oil in pan and fry them until its soft and cooked. Set aside.

3. Pour the curd into kadai / saucepan and beat well. Add water and beat till it comes to a buttermilk consistency.

4. Add turmeric powder and heat it. Stir the curd in medium heat for 1-2 minutes. It will slowly turn into a pale yellow color.

5. Then add the coconut paste, salt and mix well. Cook for another 3-4 minutes in low-medium heat, stirring in between. Take care not to boil it.

6. Then add the fried okra and cook for a minute. Immediately remove from heat.

7. In a small pan, heat oil and add mustard seeds. When it splutters add red chillies and curry leaves and pour into the curry. Serve with rice.