Step-by-step
1
firstly, in a small bowl take 1 tbsp toor dal, 1 tsp raw rice, 1 tsp coriander seeds and ½ tsp cumin.
2
add ½ cup hot water and soak for 15 minutes.
3
now transfer the soaked dal to a blender along with water.
4
add ½ cup coconut, grated, few curry leaves, 1 chilli and 1 inch ginger.
5
blend to smooth paste adding water if required.
6
take the coconut mixture to a large bowl along with 1 cup curd.
7
whisk well making sure to have a silky smooth consistency. keep aside.
8
in a large kadai heat 1 tbsp coconut oil and add 250 grams okra.
9
roast on medium flame stirring occasionally.
10
cook until the okra turns non-sticky and also changes colour slightly.
11
keep the fried okra aside.
12
in the same kadai heat 1 tbsp coconut oil and splutter 1 tsp mustard, ½ tsp cumin, ¼ tsp methi, 1 dried red chilli, pinch hing, few curry leaves and ¼ tsp turmeric.
13
saute and splutter the tempering.
14
now pour in prepared coconut curd mixture and add ¾ tsp salt.
15
mix well making sure everything is well combined.
16
further, add in fried okra and give a good mix.
17
simmer and boil for 5 minutes.
18
adjust the consistency as required adding water if required.
19
finally, enjoy vendakkai mor kuzhambu with hot steamed rice.
Video
Notes
- firstly, adding rice to masala paste helps to give thick texture to kuzhambu.
- also, adjust the amount of green chilli based on the spice level you can handle.
- additionally, preparing with coconut oil gives a nice flavour.
- finally, vendakkai mor kuzhambu recipe tastes great when served with hot steamed rice.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/vendakkai-mor-kulambu-recipe/