Vendaikkai Mor Kuzhambu

Vendaikkai Mor Kuzhambu

Ingredients:

  • Ladies finger/ vendaikkai – 1 cup
  • Curd – 1 cup
  • Coriander seeds – 1 tblsp
  • Grated coconut – 1.5 tblsp
  • Toor dhal – 1 tblsp
  • ginger – ½ – 1 inch
  • Green chili – 2 no(medium)
  • Curry leaves – 1 sprig
  • Turmeric powder – ½ tspc
  • Salt –          as req
  • Water –          as req

For Tempering:

  • coconut oil – 2 tblsp
  • Curry leaves -1 sprig
  • Asafetida – a pinch
  • Mustard seeds – ½ tsp
  • Urad dhal – ½ tsp
  • Dry red chili – 2 nos
  • Curry leaves – 1 sprig

 Procedure:

 Step 1:

Soak the items for mor kuzhambu (toor dhal, coriander seeds, ginger, green chili) for about 15-20 mins.

Step 2:

  • Grind the mor kuzhambu items along with some grated coconut and a handful of curry leaves in a small mixie jar and keep aside
  • In a mixing bowl beat the curd gently and add the mor kuzhambu grounded masala to it along with some turmeric powder and salt and mix well.

Step 3:

  Add a tblsp of coconut oil and add the sliced okra/ ladies finger/ vendaikkai saute for few mins, until its done 80%

Pour the mor kuzhambu mixture into the toasted okra/ladies finger/ vendaikkai in the medium-low flame. Stir often to avoid scorching.

The most important thing of making this delicious recipe is, the mor kuzhambu mixture should not boil. When the mixture starts bubbling/ froths up turn off the flame.

On the final step place a small kadai add some coconut oil, mustard seeds, urad dhal, red chilli and a sprig of curry leaves. Allow it to splutter and pour the mixture over the MOR KUZHAMBU and njoy with a cup of hot rice.

This method as I said before it’s like getti kuzhambu, if you want to serve this as main dish then add curd and water little more for more gravy.

 



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