Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vendakkai mor kuzhambu. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Iyengar Style Vendakkai Mor kuzhambu Recipe is a variant to the regular Pooshanikai More Kuzhambu. This type of preparation is something very commonly seen in many Iyengars (a sect of Tambrahms Community) households. South Indian style Vendakkai Mor kuzhambu is a comforting curry made with yogurt, coconut, okra and spices. A perfect accompaniment to rice, adais etc.
Vendakkai Mor Kuzhambu is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Vendakkai Mor Kuzhambu is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have vendakkai mor kuzhambu using 21 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Vendakkai Mor Kuzhambu:
- Prepare For Masala:
- Make ready 1 tbsp toor dal
- Make ready 1/2 tsp cumin seeds
- Make ready 1 tsp raw rice
- Prepare 1/2 cup hot water, for soaking
- Prepare 3-4 green chilies
- Take 1/2 inch ginger
- Get 5-6 curry leaves
- Take 1/2 cup grated coconut
- Prepare 1 tsp turmeric powder
- Prepare Other Ingredients:
- Prepare 1 tbsp cooking oil
- Take 1.5 cups chopped lady fingers
- Take 1/2 tsp salt
- Get 1 cup thick curd, slightly sour – beaten
- Get 1 tbsp oil
- Get 1-2 dry red chilies
- Take Pinch asafoetida (hing)
- Get 1/2 tsp mustard seeds
- Make ready 1/2 tsp cumin seeds
- Make ready Few curry leaves
There are so many variations and each house hold will have its own version of mor kuzhambu. We can add any vegetables of our choice or make it plain without adding any vegetable. Vendakkai Mor Kuzhambu or moor kulambu is mildly spiced yogurt base South Indian curry, mostly served with steamed rice as side. Mor kuzhambu made with variety of vegetables, fritters and the base curry or gravy recipes remains same with little variations.
Steps to make Vendakkai Mor Kuzhambu:
- Soak toor dal and raw rice in hot water for 15 minutes. You can use any type of white rice or 1 to 2 tsp of rice flour can be added instead while grinding. Along with soaked dal and rice add green chilies, cumin seeds, ginger, turmeric powder, curry leaves and grated coconut in a blender and make a smooth paste by adding little water.
- In a wide pan, heat oil and add chopped lady finger along with salt. Saute for 5 minutes and turn off the flame.
- Whisk a cup of thick curd till it becomes smooth and creamy. Add the ground mixture along with a cup of water and mix really well.
- In a saucepan, add the curd mixture and simmer on medium flame for 5 minutes then turn off the flame.
- To make temper, heat oil in a tadka pan then add mustard, cumin and allow to pop.Then add hing, red chillies and curry leaves and turn off the flame.
- Add the temper to the cooked curd and ladyfinger mixture and mix well. Serve more kuzhambu with steamed rice.
Vendakkai Mor Kuzhambu or moor kulambu is mildly spiced yogurt base South Indian curry, mostly served with steamed rice as side. Mor kuzhambu made with variety of vegetables, fritters and the base curry or gravy recipes remains same with little variations. Mor Kuzhambu is a very simple, yummy and traditional kuzhambu variety made using yoghurt. It's integeral part of Tamil cuisine. This Kuzhambu usually made with Vendakkai (Okra) / Ashgourd (Poosanikkai) / or even without any vegetables.
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