Vendakkai mor kuzhambu is an ideal rice-based kulambu recipe that is served as a rice combination for lunch and dinner. Mor kulumbu recipes are generally made with/without vegetable addition. Instead of vendakkai, Mor Kuzhambu recipe can be made with watery vegetables like pumpkin, chow chow, cucumber etc. An easy and tasty south Indian kuzhambu varieties made with crispy cut behind / ladies finger/okra / vendakkai in a creamy and flavored sour curd sauce. Mor Kuzhambu is a rice accompaniment prepared with buttermilk, spice mix, and some vegetable. In this recipe, I have added Vendakai (Okra: Ladies finger) for the more kuzhambu. Unlike sambar, kuzhambu etc. vendakkai Mor kulambu shouldn’t be cooked for a longtime, so this can be prepared quickly. It can also be taken as a side for idiyappam. After coming to US, initially I faced a problem frequently in my kitchen, dal was not cooked properly. Jagadish uses to come for lunch, I would have kept dal for sambar but it wouldn’t have cooked. Immediately I either opt for variety rice or mor kuzhambu if I have extra curd.
If I forgot to soak dal/Tamarind, I see if I have extra curd in the fridge, and my saver Mor Kuzhambu flashes in my mind. Vendakkai Mor Kuzhambu gets a special place in our custom Iyer Tamil brahmin wedding meals.
I have added sautéd okra for the kuzhambu, but mor kuzhambu tastes great even without any veggies. Remember my paruppu urundai kuzhambu, same urundai can also added to paruppu Urundai moor kuzhambu. I have tasted a version of buttermilk kuzhambu with ulundhu vadai also. Speciality of Indian cooking is the way the dishes are mapped. Since mor kuzhambu contains buttermilk and coconut we prefer having non coconut dry curry as a side. Couple of our family favorite with mor kuzhambu are Potato fry/Arbi Fry/Vazhakkai Varuval/paruppu usili.
Checkout other Kuzhambu varieties in TMF,
Kuzhambu varieties with tamarind Kuzhambu varieties without tamarind
Ingredients:
Ladies Finger - 8 or 9 (depends on the size), bit size pieces Coconut oil - 1 tbsp Thick Curd / plain yogurt - 2 cups Turmeric Powder -1/4 tsp Water - 2 cups Salt - as needed For Grinding Grated Coconut - 1/2 cup Green chillies- 2 (depends on the size of green Chilli and also your spice level) Ginger - 1/2-inch thick slice, peeled and cut To soak for grinding: Channa dal - 1 tbsp Coriander seeds- 1 tbsp Cumin seeds -1/2 tsp Raw rice -1/4 tsp To temper: Coconut oil - 1 tsp Mustard -1/4 tsp Fenugreek - few Asofetida - generous pinch Curry leaves- few
How to make mor kuzhambu with step by step pictures :
Soak the ingredients under “for grinding” with little water for 15 - 20 minutes. Grind them with coconut and little soaked water for fine grinding
In a utensil add curd, Turmeric powder, asafoetida, salt and whisk well
Heat 1 tablespoon oil in the pan when oil is hot add the ladies finger and sauté till okra change color slightly and shrinks a bit
Add the ground paste to the curd and mix well
Add Cooked ladies finger and mix well
Cook the kuzhambu for 5 minutes in low flame till the kuzhambu starts bubbling up; switch off
Add oil to the pan When the oil is hot, add mustard seeds, curry leaves and fenugreek. Once it splutters, add it to the kuzhambu
