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Mor Kuzhambu Recipe | Morkuzhambu Recipe |
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4.36 from 14 votes

Mor Kuzhambu | Morkuzhambu | Vendakkai Mor Kuzhambu

Mor Kuzhambu is a very simple, yummy and traditional kuzhambu variety made using yoghurt. It's integeral part of Tamil cuisine. This Kuzhambu usually made with Vendakkai (Okra) / Ashgourd (Poosanikkai) / or even without any vegetables. In this recipe i have used Okra to make morkuzhambu.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Kuzhambu, Main Course
Cuisine: Indian, Tamil Nadu
Servings: 4 People
Calories: 24kcal
Author: Sowmya Venkatachalam

Equipment

  • Mixer Grinder

Ingredients

  • 1 Cup Curd (Plain Yogurt) 1 cup = 250 ml
  • ¼ teaspoon Turmeric Powder
  • 10 nos Lady Finger / Okra / Bhindi
  • 1½ teaspoon Salt adjust to your taste

For Grinding:

  • 1 tablespoon Coriander seeds
  • 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 1 inch Ginger
  • 4 nos Green Chiilies adjust to your taste
  • ½ Cup Grated Coconut

For Tempering:

  • 1 teaspoon Coconut Oil (or any cooking oil)
  • 1 teaspoon Mustard seeds
  • 1 sprig Curry leaves

Instructions

  • Soak the coriander seeds, channa dal in water for 10 minutes.
  • Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and then fry for 5 seconds
  • Then add chopped ladysfinger along with salt and turmeric powder and mix well and stir -fry them nicely and remove from flame. Please note that the salt that we are adding here for only the ladysfinger so adjust the salt accordingly. The salt for the Kuzhambu will be added at the last step.
  • Drain water from the soaked coriander seeds and channa dal and take them to the mixer along with green chillies, ginger and grated coconut and grind it to a nice paste
  • In a pan or vessel, take the ground paste. Add yoghurt, turmeric powder and mix well. Keep the vessel over the flame
  • When the morkuzhambu starts forming forth and it is about to boil, remove from flame. Add salt mix well and add the seasoned ingredients along with stir-fried ladysfinger
  • The yummy morkuzhambu is now ready to serve

Video

Notes

  1. Don't let the buttermilk boil. We should switch off the flame as soon as you see the kuzhambu is about to boil.
  2. Sour curd / Buttermilk is preferred to make this kuzhambu

Nutrition

Serving: 0.5cup | Calories: 24kcal | Carbohydrates: 1g | Fat: 8g