Vendaikai Mor Kulambu ( Ladies Finger Buttermilk Curry)

Mor kulambu is a traditional, buttermilk-based, curd-based dish prepared in Tamilnadu. It is widely prepared on festivals as a special dish.

There are many ways of making this. It is slightly similar to kadhi but not the same. Even in Tamilnadu, it is prepared in different ways in different places.

Mor kulambu is normally prepared with leftover curd or the curd from previous day which is slightly sour in taste. So it gives a good taste when seasoned and cooked with spices. It is very low in cholesterol.

This recipe is my mother’s way of making. She makes it very tasty and it is easy to cook. She normally uses vendaikkai (ladies finger) for mor kulambu. It is a best combination.

Mor kulambu can also be made with cucumber, poosanikkai, urad dal vada etc.., or it can be made as plain mor kulambu too.

Mor kulambu tastes good with hot rice, papad and potato fry.


  • Ladies Finger( vendaikai)- 10
  • Curd- 300 ml. ( if the curd is too sour, use only 250 ml.)
  • Coriander leaves- as needed
  • Salt- as needed.

To temper:

  • Mustard seeds- 1/2 tsp
  • Fenugreek seeds- 1/4th tsp
  • Fennel seeds- 1/2 tsp
  • Curry leaves- 8 to 10
  • Turmeric powder- 1/4th tsp
  • Asafoedita powder- 1/4th tsp
  • Red chilli- 1 or 2.

To grind:

  • Chana dal- 1 tbsp ( soaked in water)
  • Cumin seeds- 1 tsp
  • Green chilli- 3 or 4
  • Ginger- 1/2 inch
  • Grated coconut- 1/4th cup.


Clean the ladies finger well and cut it in above size.
Heat oil in a pan and saute the ladies finger till they are cooked completely.
It is completely cooked. Keep it separate.
Take all the “to grind” ingredients in a mixer jar and grind to a smooth paste by adding required water.
Keep it separate.
Take a kadai and heat 2 tbsp of oil in it. Add mustard seeds. Once it splutters, add fenugreek seeds and fennel seeds.
Add curry leaves and red chilli.
After 30 second, add asafoedita powder and turmeric powder in medium flame. Do not burn them.
Now add the cooked ladies finger.
Immediately add the “to grind” paste.
Add salt. Let it come to boil. Meanwhile, beat the curd to smooth. This can be done in a mixer jar or with a whisk or with a spoon.
Once it comes to boil, add immediately the beaten curd. Mix it. Switch off the flame immediately.
Cover it for 5 minutes with a lid so that the spices gets mixed along with curd.
Once opened, garnish with coriander leaves.


  • 1/2 tsp of rice can be soaked along with chana dal and can be grinded along with “to grind” ingredients if you would prefer. I didn’t use it.
  • Use sesame oil for good taste.
  • Beat the curd before adding.