MOR KUZHAMBU
From time to time I make Mor Kuzhambu , a coconut-based side dish with buttermilk and vegetables, which originates from Tamil Nadu. While it is common to use ash gourd, lady's fingers/okra or long squash or lauki/sorraikkai, today I have prepared the dish using lady's fingers/okra, called "Vendekkai" in Tamil. The buttermilk gives it a distinctly different flavour which I hope you will relish.
For best results make sure the buttermilk used is fresh and that the lady's fingers used are tender.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2bMfvb5vomN2IBxboHAqSR4pQQGZ-GZ8FeXTxFD9wl8MapUbJWG4fexQkI1SZM2IAtaFW93H6xFlzxNGrnwd2zGxBdeLdj7RwRfgszLJJjr13v5oKON9T7xE9yBNHHmAnEjqD9uCydmQ/s640/Mor+Kuzhambu.JPG)
Ingredients
Wash and dab the lady's fingers absolutely dry.
Cut these into 1” pieces after snipping off the head and tail.
Heat 1 tsp of oil in a kadhai and fry the lady’s fingers on low flame by adding a little salt till it changes colour. Keep aside.
Soak together toor dhal, coriander seeds, jeera and raw rice in water for about 20 minutes
Drain the excess water and in a mixer grind this along with coconut gratings and green chillies to a smooth paste.
Transfer this ground paste to a vessel, add turmeric powder and salt, and the butter milk and bring to a boil.
Now add the lady’s fingers to the mor kuzhambu
Heat 1 tsp of oil in a kadhai and when it gets heated add mustard seeds. When they splutter, add the broken red chilli and the curry leaves and fry for a few seconds
Lastly add this seasoning to the mor kuzhambu
From time to time I make Mor Kuzhambu , a coconut-based side dish with buttermilk and vegetables, which originates from Tamil Nadu. While it is common to use ash gourd, lady's fingers/okra or long squash or lauki/sorraikkai, today I have prepared the dish using lady's fingers/okra, called "Vendekkai" in Tamil. The buttermilk gives it a distinctly different flavour which I hope you will relish.
For best results make sure the buttermilk used is fresh and that the lady's fingers used are tender.
Ingredients
- Lady's Fingers 10-12
- Buttermilk, 2 cups
- Coconut Gratings, 2 tbsp
- Green Chillies 2-3
- Toor Dal ( Split Pigeon Peas) 1 tsp
- Raw Rice 1/2 tsp
- Cumin Seeds, (Jeera), 1/2 tsp
- Coriander Seeds, 1 tsp
- Turmeric Powder 1/4 tsp
- Oil 2 tsp
- Salt, to taste
For seasoning:
- Mustard seeds ½ tsp
- Curry leaves 1 sprig
- Red chilli 1 ( broken into halves)
Wash and dab the lady's fingers absolutely dry.
Cut these into 1” pieces after snipping off the head and tail.
Heat 1 tsp of oil in a kadhai and fry the lady’s fingers on low flame by adding a little salt till it changes colour. Keep aside.
Soak together toor dhal, coriander seeds, jeera and raw rice in water for about 20 minutes
Drain the excess water and in a mixer grind this along with coconut gratings and green chillies to a smooth paste.
Transfer this ground paste to a vessel, add turmeric powder and salt, and the butter milk and bring to a boil.
Now add the lady’s fingers to the mor kuzhambu
Heat 1 tsp of oil in a kadhai and when it gets heated add mustard seeds. When they splutter, add the broken red chilli and the curry leaves and fry for a few seconds
Lastly add this seasoning to the mor kuzhambu
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