Vendakkai Mor Kuzhambhu Recipe | Traditional Mor Kuzhambhu

vendakkai mor kuzhambhu recipe | traditional mor kuzhambhu - I always thought in mor kuzhambhu we cannot beat Iyengar style mor kuzhambhu. Even I got some recipe measures from some of my friends, it didn't work out. Recently one of my friend's mom gave the recipe measure. I tried it and it came out like authentic mor kuzhambhu. So I wanted to share here.

Here are some vendakkai recipes you can check out.

How can we prepare an authentic mor kuzhambhu recipe?

I should say, freshly soaked grind masalas will make it. If you grind in ammikal, you will get an extraordinary taste. Moreover, I prefer to cook in earthenwares (mansatti) for best mor kuzhambhu recipe

Serving suggestions for ladysfinger yogurt gravy:

It is good to serve with pickles, potato fry, raw banana stir fry, pavakkai stir fry, or with chips of any variety.

Tips:

• Do not add curd in while cooking the kuzhambhu. Turn off the flame and then add curd. So that you can get thick and creamy mor kuzhambhu
• Adjust salt and spice level for your taste.
• We can add any watery vegetable in mor kuzhambhu in this same method.

Video recipe for mor kuzhambhu:

How to make vendakkai mor kuzhambhu recipe:

1. Soak toor dal, jeera, coriander seeds, and raw rice with enough water for 20 minutes
2. Whisk the curd and keep ready for kuzhambhu.
3. After 20 minutes, drain the soaked water.
4. In a mixer, add shredded coconut, green chilies, ginger, red chilies, and soaked ingredients.
5. Grind them to a smooth paste.
6. Heat a pan or wok, add 2 tbsp of coconut or gingelly oil, add vendakkai to it.
7. Add ½ tsp of salt, ½ tsp of turmeric powder and stir well.
8. Keep the flame low, cook covered for 2 to 3 minutes.
9. Once the ladysfinger gets cooked well, add the grounded paste along with some water.
10. Add the salt as needed for kuzhambhu. Mix well.
11. After the kuzhambhu starts boiling, close with a lid and cook on low flame for 2 to 3 mins.
12. Once the kuzhambhu starts thickening and raw smell leaves, turn off the flame.
13. Add the beaten curd to it and mix well.
14. Now prepare the seasoning. Heat tadka pan, add 2 to 3 tbsp of coconut or gingelly oil.
15. Add mustard seeds and let them splutter.
16. Now add a generous pinch of hing followed by red chilies and curry leaves.
17. Add tadka to okra curd curry and mix well.
18. Serve with hot rice.

Check below for stepwise pictures.

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