Mor kuzhambu is a favorite to my little one and I dont have to struggle feeding him when there is mor kuzhambu. So I have started preparing mor kuzhambu often and now it has become everyone’s favorite 😉 . This yogurt based gravy is very easy to prepare. I prepare this gravy with ash gourd, ladies finger (okra) or paruppu urundai (lentil balls).
- Curd – 1 1/2 cups
- Okra/ladies finger – 5 to 6
- Green chilli – 2
- Coriander seeds – 2 teaspoons
- Jeera/ cumin – 1 tablespoon
- Ginger – 1 inch piece
- Shredded coconut- 1/2 cup
- Turmeric powder – 1/2 teaspoon
- Salt – to taste
- Hing – a pinch
- Oil – 2 teaspoons
- Mustard seeds – 1/2 teaspoons
- Curry leaves – a sprig
1. In a pan, dry roast coriander seeds, cumin , ginger, green chilli and shredded coconut in a pan till the coconut’s color changes to golden brown. Let it cool and adding little water, ground it to a smooth paste.
2. In a pan, add a teaspoon of oil, and add in the cut okras and fry them till they are cooked.
3. Meanwhile, in a mixing bowl, add the curd, ground paste, salt, turmeric powder and hing and mix it well and smooth.
4. When the okras are cooked and becomes tender, add in the curd mixture and mix well.
5. Cook it till it starts to boil and switch off the flame. Don’t let the kuzhambu boil as this will result in curdled kuzhambu. Switch off the flame before the kuzhambu starts to boil.
6.In another pan, add the remaing oil, splutter the mustard seeds and curry leaves and add it to the kuzhambu.
Serve it with rice and your favorite accompaniment. My favorite accompaniment to Mor Kuzhambu is potato fry.