Happy's Cook

Friday, December 14, 2018

Mor Kuzhambu Recipe | Vendakkai Mor Kuzhambu | Buttermilk Gravy

Mor Kuzhambu is one of Jany's favourites for rice. I always follow mom's recipe and it is in Kerala style, we like it very much. I have shared this recipe already here in the blog as Moru Curry with white pumpkin. I have shared another yoghurt gravy with Mango and you can find it as Mambazha Pulissery. However, I always wanted to try Tamilnadu style of mor kuzhambu that I had tasted in some of my friend's home. I got this recipe from Mallika Akka who was our cook when we were in Chennai. Let's learn the recipe with step-by-step pictures:   
Ingredients:
Vendakkai(Okra) - 5 to 6 
Oil - 1.5 tsp(to roast Okra)
For the Buttermilk: 
Sour Curd(Yogurt) -  1 Cup 
Turmeric Powder - 1/2 tsp 
Salt - as required 
To Grind: 
Coconut - 2 tblsp 
Green Chilli - 1 or 2 
Ginger - 1 inch piece 
Toor Dal - 1/2 tsp 
Raw Rice - 1/4 tsp 
To Temper: 
Oil - 1 tsp 
Mustard Seeds - 1 tsp 
Dry Red Chilli - 2 
Curry leaves - few 
 Method:
1. In a bowl, add the curd, turmeric powder and salt. Add required water and whisk it well without lumps. Keep the buttermilk aside. Wash and chop the okra as per your prefered size. In a pan, add the oil and roast the okra. 
2. Roast the okra until it is non-sticky and soft. Meanwhile, grind the items under 'To Grind' to a smooth paste by adding a little water. (You can soak the raw rice and toor dal 10 to 15 minutes for easy grinding)
3. In a pan, temper with the items under 'To Temper'. Then add the ground paste and cook for 3 to 4 minutes.
4. Finally, add the whisked buttermilk and roasted okra. Check for salt and bring it to boil. When you see bubbles in the sides of the pan, switch off the flame.
Serve the buttermilk gravy with steamed rice and any poriyal of your choice. I served it with beans paruppu usili.
Points to remember:
  • The authentic taste will be obtained only with sour curd.
  • White Pumpkin, cucumber can be used to replace okra. In that case, just boil the chopped cucumber or pumpkin pieces in water until soft. 
  • After adding the buttermilk, don't allow the curry to boil. The curry will curdle if you allow it to boil. Just heating the curry is enough after adding buttermilk.
  • The quantity of water added mainly depends on the thickness of the curry you prefer.
Warm Regards,
Happy's Cook - Divya

1 comment :

  1. This is how my grandma used to make mor kuzhambu.. reminds me of that now :) looks yum..

    ReplyDelete

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