VENDAKKAI MOR KUZHAMBU RECIPE | MOR KUZHAMBU RECIPE |
STARTUP COOKING
South Indian style Vendakkai Mor Kuzhambu or Mor Kulambu is very popular kuzhambu recipe made with slightly soured curd/plain yogurt, coconut, lady’s finger and spices.
This mor kuzhambu goes well with hot steamed rice, chapathi or Adai and this recipe can be made with or without coconut. Here the recipe is made with coconut, which is very easy to prepare and taste was absolutely delicious.
Try my other South Indian kuzhambu recipes
Vendakkai mor kuzhambu is popular yogurt (curd) based curry prepared in all South Indian households. You can add vegetables of your choice, here I added lady’s finger also you can add white pumpkin, drumstick or Arbi. Although, crispy fried lady’s finger in buttermilk curry tastes amazing.
I know most of us have our own version of mor kuzhambu and here is mine which I learnt from my mother. Follow my step by step photo recipe to prepare Vendakkai Mor Kuzhambu. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
also try my other kuzhambu recipes
RECIPE FOR VENDAKKAI MOR KUZHAMBU
Coarse : Side Dish for Rice/Chapathi
Cuisine : South Indian
Author : Jayashree Karthik
Prep Time : 15 min
Cook Time : 20 min
Total Time : 35 min
INGREDIENTS
To Grind
- 1 tbsp toor dal
- 1 tbsp raw rice
- 2 green chili
- 1 inch ginger
- 2 small onion/shallots
- 1 spring curry leaves
- 1/2 tsp cumin seeds
- 1/4 cup grated coconut
- 1/4 cup water
For Mor Kuzhambu
- 1 tbsp sesame oil
- 1 cup lady’s finger (okra) – chopped
- salt to taste
- 1/2 tsp turmeric powder
- 1 cup curd / plain yogurt
- water – as needed
For Seasoning
- 2 tsp sesame oil
- 1/4 tsp mustard seeds
- 1 tsp Urad Dal
- 5 small onions/shallots – chopped
- 1/8 tsp hing
- 2 red chilli
- 1 spring curry leaves
PROCEDURE
- soak toor dal and raw rice in little amount of water for 15 minutes
- add into mixer grinder along with green chilli, ginger, small onion, curry leaves, cumin seeds and fresh grated coconut
- grind to a smooth paste with 1/4 cup of water and keep aside
- heat a tbsp of sesame oil in the pan
- add chopped lady’s finger (okra)
- saute for 5-10 minutes until no longer slimy (non-sticky) to each other and it should be slightly roasted
- add salt and turmeric powder
- saute for another 1-2 minute
- add ground paste along with 1 cup of water
- mix well
- bring the mixture to boil for 3-4 minutes and then switch off the flame
- in a small bowl, whisk a curd or plain yogurt and add 1 cup water, mix well and dilute the consistency of the kuzhambu
- add into the lady’s finger mixture
- mix well and adjust the kuzhambu consistency, if need add more water and adjust it, mor kuzhambu is ready.
- don’t cook the kuzhambu once add the curd or otherwise it may curdle the curry
- now heat a tsp of sesame oil in another pan
- temper with mustard seeds, Urad Dal, hing, red chilli and curry leaves
- saute for few seconds
- add finely chopped onion
- saute for 3-4 minutes or till the onions turn transparent
- add the tempered ingredients into the mor kuzhambu
- mix well
- cook for 1 minute and then switch off the flame (do not boil for longer period)
- serve hot with rice or chapathi
- taste delicious
NOTES
- adjust spice level (green chilli) according to your taste
- you can also use coconut oil for extra flavor to this mor kuzhambu
- adding rice and toor dal paste gives more thickness to this mor kuzhambu
- cook the lady’s finger in low medium flame and saute well until no slimy (this process takes little time)
- this vendakkai mor kuzhambu tastes great when served with hot rice
VENDAKKAI MOR KUZHAMBU WITH STEP BY STEP PHOTO RECIPE
soak toor dal and rice in water for 15 minutes
take 2 shallot, 2 green chilli, cumin seeds, ginger, curry leaves and fresh grated coconut
add into mixer grinder
add water and grind to a smooth paste
heat a tbsp of sesame oil and then add chopped lady’s finger
cook for 5-8 minutes in low medium flame or until no longer slimy
add salt and turmeric powder
mix well and cook for 2 minutes
add ground paste
add 1-2 cup of water and adjust the kuzhambu
boil for another 3-4 minutes
kuzhambu turns thick and switch off the flame
add curd or yogurt in a small mixing bowl
whisk well
add water and dilute the consistency of curd
add into the lady’s finger kuzhambu
add more water and adjust the consistency of the kuzhambu, mor kuzhambu is ready and keep aside
heat a tsp of oil in a pan, temper with mustard seeds, Urad Dal, hing, red chilli and curry leaves
add chopped shallots (small onions)
saute for few minutes until transparent and light brown
add into the mor kuzhambu
mix well and cook for 1 minute, then switch off the flame
serve with hot steamed rice, tastes delicious
