Mor Kuzhambu is an effortless and tasty curry to make. This curry is prepared with a minimum number of ingredients. Mor Kuzhambu can be prepared with a variety of vegetables like pumpkin, cheppangizhangu or lady’s finger.
Ingredients:
- 2 cups thick Curd
- 1/4 cup grated Coconut
- 1 tbsp Toor dal
- 1 tsp Cumin seeds
- 2-3 pinch Asafoetida
- 2 Green chillies
- 1/4 tsp Mustard seeds
- 1 sprig Curry leaves
- 5-6 Lady’s Finger
- Salt as needed
- 2 tsp +1 tbsp oil
- Water
Recipe:
Take curd, asafoetida, turmeric powder and salt in a thick bottomed bowl and whisk well.
Add 1 or 2 spoon of water if you don’t like thick curd. Make sure that it’s not too runny. The curd should be smooth and not lumpy. Keep aside.
Take coconut, soaked toor dal, cumin seeds and green chillies in a mixer jar.
And grind it to a smooth paste.
Add the ground paste to the curd and mix them well.
Shift the bowl with the curd mixture to the stove and cook in a medium flame.
Soon small bubbles will start to form. Switch it off immediately after the first boil and remove from heat.
In a small tadka pan, heat 2 tsp oil and add mustard seeds. Once it sputters, add curry leaves. Pour it over the boiled Mor Kuzhambu.
In a pan, heat 1 tbsp oil and add the add lady’s finger.
Sauté till it turns brown on all the sides.
Add the sautéed lady’s finger to Mor Kuzhambu just before serving, else it might get soggy. Serve with rice and any fries in the side.
Notes:
- I have used fresh curd in this recipe. You can also use slightly soured curd.
- I like my Mor Kuzhambu to be a little thick and not runny. If you don’t like your curry to be thick you can add upto 1/4 cup of water while whisking the curd.
- Be cautious while adding water though. You don’t want a runny curry that doesn’t stick with rice.
