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Wednesday, December 2, 2020

Vendakkai Morkuzhambu (Okra in yogurt gravy)

Category:  Lunch
Preparation Time: 10 mins
Cooking Time: 15 mins
Servings: 2-3 servings

Mor Kuzhambu or buttermilk kuzhambu is a south Indian gravy made from Indian buttermilk or slightly sour curd / yogurt and goes very well as an accompaniment with rice.
 
Vendakkai Morkuzhambu


We can add vegetables like Okra, white pumpkin / ash gourd or even vadai :) If we run out of veggies, we can prepare this even without any veggies. It will still be very good.

I had already posted a recipe using Ash gourd here - Ash-Gourd Morkuzhambu. This is slightly different from that one posted earlier.

Ingredients:
  • Vendakkai / Okra / Lady's finger - 6-8
  • Butter milk  - 2 1/2 cups (I used 1 cup of thick curd & 1 1/2 cup of water)
  • Turmeric powder - 1 tsp
  • Salt - to taste
  • Oil - 2 tsp
To Grind:
  • Toor Dhal - 1 Tbsp
  • Cumin seeds - 1 tsp
  • Coconut - 1/2 cup
  • Green chilly - 2-3, adjust as per spice level
To Temper:
  • Coconut Oil - 1-2 tsp
  • Mustard seeds - 3/4 tsp
  • Fenugreek seeds / Vendhayam - 1/4 tsp
  • Curry leaves - few
  • Asafoetida /Hing - a pinch
  • Red Chilly, broken - 1
Method:

  • Soak the Toor dhal in warm water for atleast 30 mins
  • Wash, wipe and cut the vendakkai / okra into 1/2 inch pieces. In a pan add 2 tsp of oil and fry them well until they become golden brown
  
  • Add the soaked toor dal, cumin seeds, green chillies and coconut in a blender, grind to a smooth paste but not very fine
  • Beat the curd well; add in the salt and 1 tsp of turmeric powder and mix well. If its very thick, dilute with little water

  • In a pan, add the beaten curd and ground masala, mix well and start cooking in low flame  
  • Then add the fried vendakkai to it and continue to cook
 
  • When it starts to boil, switch off; Don't let it boil.

  • For tempering, heat oil in another pan and add the other ingredients under tempering and add it to the kuzhambu
  • Serve hot with rice. It goes well with hot rice and parupusili or thogayal

  • Notes: To prevent curdling of curd, the below points should be considered:
    • It should be cooked in low / Simmer flame
    • Morkuzhambu should not boil well, once it starts to boil, switch it off
    • Also it should not be kept covered until it cools down


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