Mor kuzhambhu recipe
South Indian yogurt based gravy
Servings: 4
Ingredients
- 1.5 cups Yogurt| curd preferably sour
- 1 tbsp Toor dal
- 1 tbsp Coconut grated
- 2 Green chili
- 1 tsp Cumin seed| jeera
- 5 Ladies finger
- ¼ tsp Turmeric powder
- 2 pinches Asafoetida
- Curry leaves few
- 2 tsp Coconut oil
- ½ tsp Mustard seeds
- 1 Red chili
- Salt as needed
- 4 tsp Cooking oil
Instructions
- Soak the toor dal in very little water for 15 mins. Beat the curd nicely using a whisk and make it as buttermilk. The buttermilk should be thick. Add salt as needed, turmeric powder, and asafoetida to it and keep it aside.
- Grind the soaked toor dal,jeeragam green chilies, and coconut into a fine paste.
- While grinding this don't use water, use the buttermilk we have kept aside. This will prevent from the mor kulambhu becoming watery.
- Meanwhile cut the ladies finger and fry it till golden brown using a non-stick pan and keep it aside. Add a little salt to this while cooking.
- Then add the paste to the buttermilk we have kept aside.
- Keep the flame small and cook till frothy.
- Once it becomes frothy switch off the flame.
- Do not allow this to boil like we do for sambar or vatha kuzhambu.
- Temper mustard and red chili in coconut oil and add to this.
- Add curry leaves.
- Add the ladies finger before serving.
- Transfer it to a serving bowl and do not cover it fully immediately. Slightly cover it and when it is warm then fully close it.
Video
Notes
Notes:
1. I have added toor dal to this recipe, you can replace it with raw rice too. 2. Some people add dhaniya or coriander seeds to mor kuzhambu. Check my kalyana morkuzhambu recipe for that version.
1. I have added toor dal to this recipe, you can replace it with raw rice too. 2. Some people add dhaniya or coriander seeds to mor kuzhambu. Check my kalyana morkuzhambu recipe for that version.
