Mor Kuzhambu

This is one of the South Indian dish. It is another easy kuzhambu which is best suitable in summer times.

Normally my son doesn't like to have curd/butter. So I prefer to do this kind of kuzhambu for him. You can use pumpkin also. While using okra, you should fry this well in oil, before using it.

This goes well with steamed rice, idli and dosa with any fry or varuval.

Ingredients

Okra (lady’s finger) Pieces – 15 (Medium Sized)

Curd – 2 cups

Turmeric Powder – ½ tsp

Salt to taste

Oil – 2 tsp

(To Grind)

Soaked Toor Dal – 1 tsp

Soaked Bengal Gram – 1 tsp

Soaked Coriander Seeds – 1 tsp

Soaked Rice - 2 tsp

Grated Coconut – 4 tsp

Chopped Ginger – 1 inch piece

Sliced Green Chilli – 4

Pepper Corn – 2 tsp

Cumin Seeds – 1 tsp

(To Temper)

Mustard Seeds – ½ tsp

Dry Red Chilli – 2

Curry Leaves – few

Chopped Coriander Leaves – few

Oil – 2 tsp

Method

In a blender, add toor dal, chana dal, coriander seeds, rice, black peppercorns, cumin seeds, 2 green chilli, ginger and coconut then grind it as coarse paste with little water.

Whisk together yogurt, turmeric powder, salt and ground masala well in a bowl.

In a pan, heat oil and add mustard seeds. When they splutter add red chilli, remaining green chillies, curry leaves and saute.

Add okra pieces and saute. Add 1 cup water and cook till the okra is done.

Add curd mixture and mix well. Add salt. When it comes to a boil, simmer on a low heat for 2-3 minutes.

Garnish with coriander leaves and serve hot.