Recipe For Mor Kuzhambu

Wash and cut the lady`s finger (fresh & tender) into small pieces of one and a half inches size and keep it aside.

Soak the measured quantities of tuvar dal, raw rice, cumin seeds in hot water for half an hour. Then strain them and grind it along with two green chilies, one spoon of besan powder and one spoon of jeera and make it a thick fine paste. Now, add a cup of grated coconut and a few curry leaves and grind together. Now the base paste for morkuzambu is ready.

Take a cup of thick fresh curd which is not too sour, and churn it well. Now add the ground paste to the curd along with a little water a churn it again. The base mixture for morkuzhambu is now ready and it has to be tempered now.

Heat a pan in the stove and keep it in medium flame. Pour a table spoon of cooking oil, preferably organic coconut oil as it gives a rich flavor to the dish. Once the oil is heated, add a spoonful of mustard seeds to it. When it splutters, add a spoon of jeera seeds, fenugreek seeds, curry leaves, one or two red chilies and a pinch of asafoetida to it one by one and sauté them well.

Now add the chopped lady’s finger to it and mix well. Add a little water to it and close it with a lid for two minutes and lower the flame.

Just open the lid after two or three minutes and you will notice that the vegetable is almost cooked.

At this stage, add the curd mix along with masala paste to the pan and stir well and let it cook for 5 minutes in low flame.

After five minutes approximately, you will see the mor kuzhambu is being boiled and you will get a nice aroma out of it.

Now switch off the stove and add the required quantity of salt.