Saturday, January 18, 2014

Mor kuzhambu recipe(using ladies finger)

Can anyone say no to Mor kuzhambu (?????) which is the traditional and tasty recipe of the south Indians. It goes well with hot rice.I first tasted this in my aunt's marriage when I was a child. From that on, I have become a great fan of this recipe.The color and the texture of it would attract anyone.During summer, in all the functions, vatha kuzhambu would be replaced by this fabulous recipe. :)Mor kuzhambu has many avathars :) as with ash guard and with chow-chow.
Preparation time: 15 mins |Cooking time : 20 mins | Serves - 4 to 5
Ingredients :
  • Ladies finger - 5- 6
  • Coconut milk extracted from 1/2 coconut
  • curd - 400 ml
  • Turmeric powder- 1/2 tsp
  • Salt
  • Oil - 2 tsp
To grind :
  • Toor dal - 2 tsp
  • Rice - 3 tsp
  • Green chilli - 1
  • Cumin seeds - 1 tsp
  • Coriander seeds - 1tsp
To Temper :
  • Mustard seeds - 1 tsp
  • Fenugrek seeds - 1/2 tsp
  • Red chilli - 1
  • Curry leaves - 1 sprig
  • Small onion - 5 to 6
  • Garlic - 4 flakes
  • Ginger - i inch piece
  • Oil - 1 Tbsp
Method :

1.Soak toor dal and rice in water for 10 mins.Grind toor dal and rice with green chilli , coriander and cumin seeds.


2.Blend the curd without water and keep aside.
3.Take coconut milk by adding little water and keep aside.Take a pan and pour little oil. Add the chopped ladies finger and fry for a while.


4.Add the grinded paste now (in medium or low flame) .
when it boils(becomes frothy)add the coconut milk to it in a low flame.


5.Boil for 5 mins and then add the blended curd along with turmeric powder.
Temper the items given above and add it io the dish.


6.Garnish with coriander leaves and enjoy with white rice.

Notes :
While using chow-chow or ash guard , chop the vegetable (dont chop finely,let it be bigger in size) and then boil in half cup water along with salt .
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