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.