Okra mor kuzhambu

       To grind

        1 tsp raw rice

  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • ½ cup hot water
  • 1 cup grated coconut
  • few curry leaves
  • 1 chilli
  • 1 inch ginger
  •  
  • For mor kuzhambu

  • 1  curd
  • 2 tbsp coconut oil
  • 10 ladies finger/okra chopped
  • 1 tsp mustard
  • 1 tsp cumin seeds
  • 1 dried red chilli, broken
  • a pinch hing / asafoetida
  • few curry leaves
  • ¼ tsp turmeric
  • 1 tsp salt

  • In a bowl take 1 tsp raw rice, 1 tsp coriander seeds and 1 tsp cumin.
  • add ½ cup hot water and soak for 15 minutes. 
  • drain the water. Add the soaked ingredients to a blender along with water. Add 1 cup coconut, grated, few curry leaves, 1 chilli and 1 inch ginger. Blend to a smooth paste adding water if required.
  • Take the blended mixture to a large bowl along with 1 cup curd. whisk well making sure to have a smooth consistency. keep aside.
  • In a large kadai heat 1 tbsp coconut oil and add cut okra. roast on medium flame stirring occasionally. cook until the okra turns non-sticky and also changes colour slightly. keep the fried okra aside.
  • in the same kadai heat 1 tbsp coconut oil and splutter 1 tsp mustard, 1 tsp cumin, 1 tsp methi, 1 dried red chilli, pinch hing, few curry leaves and 1 tsp turmeric. saute and splutter the tempering.
  • Now pour in prepared coconut curd mixture and add 1 tsp salt. mix well making sure everything is well combined.  Add the fried okra and mix well. simmer and boil for 5 minutes. adjust the consistency as required adding water if required. Vendakkai mor kuzhambu is ready to serve with rice, idiyappam, idli, dosa etc.







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