Ladies finger mor kuzhambu

Name: Ladies finger mor kuzhambu
Total time: 2700 s
Yield: 4 people
Cuisine: Indian
Ingredients: 2 cups curd; 10 ladies finger; 4 green chilies; 2 tbsp toor dal; 2 tbsp raw rice; 1/2 cup coconut; 5 shallots; 1 tsp cumin seeds; 1 tbsp salt; 1 tbsp oil; 3 onion vadagam; 1 tsp mustard seeds; 1 string curry leaves; 2 tbsp chopped coriander leaves; 1 dry red chilli

Muniswari.G @muniswari_0205

Chennai

#CA26 Vendakkai Mor Kuzhambu is a comforting South Indian stew made with tender okra simmered in a tangy, spiced yogurt-coconut gravy. This vegetarian delicacy features a unique blend of lentils, coconut, buttermilk, and aromatic spices that create a rich, savory flavor. Perfect as a side dish for rice, idiyappam, or even roti, it's a wholesome, and gluten-free option that can be made in 45 minutes. Whether you're new to South Indian cuisine or a long-time fan, this Mor Kulambu recipe is a must-try for its authentic taste and simplicity.

Muniswari.G @muniswari_0205

Saved

Ingredients

45 minutes

4 peoples

2 cupscurd
10ladies finger
4green chilies
2 tbsptoor dal
2 tbspraw rice
1/2 cupcoconut
5shallots
1 tspcumin seeds
1 tbspsalt
1 tbspoil
3onion vadagam
1 tspmustard seeds
1sting curry leaves
2 tbspchopped coriander leaves
1dry red chilli

Saved

Steps

45 minutes

1

Soak toor dal and raw rice in water for 15 minutes. keep it aside for later use.
2

Start by adding curd to the pot you'll be using to make the Mor Kuzhambu. Ensure the flame is off at this stage. Next, add water to the curd and whisk well until it's smooth and free of lumps. The mixture should have a thin, buttermilk-like consistency, forming the base of this delicious dish.
3

Add the soaked toor dal, raw rice, green chilies, and to a blender jar. Grind and add to curd...
4

Then add freshly coconut, onion, cumin seeds, Gradually add the reserved water (or thin buttermilk) while grinding to achieve a smooth paste. Use up to a cup of liquid to get the desired consistency for the paste... Add the ground paste to the prepared buttermilk and whisk well until smooth and lump-free.
Stir in turmeric powder, salt, coriander leaves...
5
6

Roughly chop the ladies finger into bite-sized pieces. Heat oil in a pan and sauté the okra until fully cooked, ensuring it is well-roasted and not slimy. This process should take about 5-7 minutes on medium flame, depending on the okra.
7

Then add the cooked ladies finger. Mix everything together. Turn on the flame and add ½ to 1 cup of water, depending on your desired consistency.
8

Bring the mixture to a boil over medium heat. It will start to froth and turn yellow in color, which should take about 14-15 minutes. Once done, remove the pot from the flame.
9

Heat oil in a pan until hot. Add mustard seeds and let them crackle. Then, add dried red chilies, onion vadagam and curry leaves. Pour the hot tadka over the Mor Kuzhambu, mix well, and take the pot off the flame.
10

To complete the meal, enjoy Mor Kuzhambu Sadam with some fried papad, vathal, and pickle on the side.