Mor Kuzhambu

Mor Kuzhambu is a traditional south Indian gravy that goes well with hot rice. It is made out of buttermilk. Usually paruppu usili is made as sidedish for this. In our home we usually make thengai thogayal that suits it well.

Print Recipe

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings: 4 people

Ingredients

To Soak and Grind

• 2 tbsp Corrainder seeds
• 1 tbsp Kadalai paruppu
• ½ tbsp Toor dhal
• 1 inch Ginger
• 4-5 Nos Red chilly
• 1 tbsp Jeera
• ¼ cup Coconut

For Morkuzhambu

• 4-5 Nos Ladies Finger
• 1 1/2 cup Thick curd
• few Curry Leaves
• 1 tbsp Coconut oil
• 1 tbsp mustard seeds
• ¼ tbsp turmeric powder

Instructions

• Soak the ingredients mentioned above in soak and grind except coconut ginger and green chilli
  
• Cut the ladies finger into pieces. Keep a kadai add oil and put the ladies finger and saute till it becomes soft.
  
• Beet the curd to make it like a thin butter milk. Dont add much water for beeting it.
• Add turmeric powder and salt to it.
  
• After 10 minutes grind the soaked mixture by adding coconut, ginger and green chiili.
• Add this grounded mixture and curry leaves to the the butter milk.
• Keep this in the stove in medium flame. Once it becomes frothy switch off the flame.
• Temper mustard seeds in coconut oil and add it to the kuzhambu
• Add thr fried ladies finger after tempering or you can add it while serving.
• When ladies finger is added immediatly and kept for long hours it will become mushy.
• Mor Kuzhambu is ready to serve