Vendakkai Mor Kuzhambu is an easy and delicious south indian dish that prepared with slightly sour yogurt or buttermilk as a base! Serve this Kuzhambu with hot rice and potato fry for salubrious meal.
WHAT IS MOR KUZHAMBU?
Buttermilk Kuzhambu or Mor Kuzhambu(Tamil) is a commonly prepared dish in Tamil Nadu. This is a liquid curry recipe which is served with white or boiled rice, pancake made of lentils / mixed gram dosa.
Traditionally, it includes vegetables like okra, winter melon or ash gourd, colocasia, etc. The taste is a bit sour, and it is a dish of Tamil Nadu. It is widely prepared on festivals as a special dish. It is often served with hot steamed rice and potato fries.
HOW TO MAKE VENDAKKAI MOR KUZHAMBU?
To make paste:
Soak toor dal,and raw rice in hot water for 15 minutes. You can use any type of white rice or 1 to 2 tsps of rice flour can be added instead while grinding.
Along with soaked dal and rice add green chilies,cumin seeds, ginger,turmeric powder, curry leaves and grated coconut in a blender and make a smooth paste by adding little water.
To fry lady finger:
In a wide pan, heat oil and add chopped ladyfinger along with salt.Saute for 5 minutes and turn off the flame.
To make kuzhambu:
Whisk a cup of thick curd till it become smooth and creamy.
Add the grinded mixture along with a cup of water and mix really well.
In a sauce pan, add the curd mixture and simmer on medium flame for 5 minutes.Then add the fried lady fingers and salt and mix well then turn off the flame.
To make temper, heat oil in a tadka pan then add mustard and cumin and allow to pop.Then add hing,red chillis, and curry leaves and turn off the flame.
Add the temper to the cooked curd and ladyfinger mixture and mix well.
Serve more kuzhambu with steamed rice.
OTHER VARIATIONS:
This kuzhambu is so versatile and can add Pumpkin, Potato, Drumstick, Brinjal, Chow Chow, Cucumber etc
WHAT TO SERVE WITH THIS?
It’s to be served hot with rice. This spicy yoghurt curry is great for the summers as it has the cooling effect of curd.
This More Kulambu is also a popular dish as part of the Onam sadya in Kerala, it’s also known as Moru Curry and Pulissery.
VENDAKKAI MOR KUZHAMBU RECIPE
INGREDIENTS:
For Masala:
1 tbsp toor dal
1/2 tsp cumin seeds
1 tsp raw rice
1/2 cup hot water, for soaking
3 – 4 green chilies
1/2 inch ginger
5 to 6 curry leaves
1/2 cup grated coconut
1 tsp turmeric powder
For frying lady fingers:
1 tbsp cooking oil
1.5 cups chopped lady fingers
1/2 tsp salt
Other ingredients
1 cup thick curd , slightly sour – beaten
1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1 to 2 dry red chilies
Pinch of asafoetida (hing)
7 to 8 curry leaves
DIRECTIONS:
To make paste:
- Soak toor dal,and raw rice in hot water for 15 minutes. You can use any type of white rice or 1 to 2 tsps of rice flour can be added instead while grinding.
- Along with soaked dal and rice add green chilies,cumin seeds, ginger,turmeric powder, curry leaves and grated coconut in a blender and make a smooth paste by adding little water.
To fry lady finger:
- In a wide pan, heat oil and add chopped ladyfinger along with salt.Saute for 5 minutes and turn off the flame.
To make kuzhambu:
- Whisk a cup of thick curd till it become smooth and creamy.
- Add the grinded mixture along with a cup of water and mix really well.
- In a sauce pan, add the curd mixture and simmer on medium flame for 5 minutes.Then add the fried lady fingers and salt and mix well then turn off the flame.
- To make temper, heat oil in a tadka pan then add mustard and cumin and allow to pop.Then add hing,red chillies, and curry leaves and turn off the flame.
- Add the temper to the cooked curd and ladyfinger mixture and mix well.
- Serve more kuzhambu with steamed rice.
RECIPE NOTES:
- Remember not to boil the curd mixture on high flame or too long , as it will start to curdle. Just simmer for 5 minutes on medium-low flame or until frothy.
- The curd should neither be fresh nor too sour. both will ruin the end product.
- Adding vegetable to the kuzhambu is optional and its versatile to any of your fav veggies.
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