Thursday, 14 July 2016


This is one of the side dishes served in south indian special family occasions. It is made with leftover buttermilk as the main ingredient. It pairs excellently with steamed rice.
We are going to make vendaikkai more kuzhambu in this page.


Leftover buttermilk three cups
Green gram one spoon
Dry ginger small piece
Pepper powder half spoon
Coriander seeds one spoon
Cumin seeds one spoon
Asafoetida a generous pinch
Red chilly two
Garlic one pod
Coconut grates one tablespoon
Curry leaves one sprig
Shallots peeled off and chopped half cup
Green chilly two
Cilantro leaves finely chopped half cup
Okra/lady's finger/vendaikkai six nos cut into long pieces.
Sesame oil one tablespoon
Mustard seeds one spoon
Turmeric one spoon


Wash, wipe and cut the lady's finger veggie into long pieces.
Blend the above ingredients i.e., coriander seeds, cumin seeds, pepper powder, red chillies, dry ginger, green gram, garlic and coconut grates together into a fine paste using required water.
Mix the paste into the butter milk.
Add required salt to the buttermilk mixture.
Heat the wok with sesame oil and add mustard seeds to splutter.
Add shallots, green chillies, curry leaves.
Add turmeeic.
Saute for a while.
Add lady's finger pieces and allow to fry for sometime until the veggie become shrinken.
Transfer the butter milk and mix well.
Allow to boil for five minutes.
Now you will notice the cooked okra in the buttermilk in gravy consistency.

Hot and yummy okra buttermilk kuzhambu is ready.

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