Iyengar style mor kuzhambu is a delicious gravy that is served with hot steamed rice. It is also popular with the name of buttermilk gravy or veg gravy. It is a traditional South Indian recipe and is widely made for wedding feasts.
I’m using lady finger/ vendaikkai for this gravy but you can also use other vegetables like brinjal, white pumpkin, and bottle ground.
The ground paste made with raw rice, toor dal, cumin seeds and peppercorns mixed with curd is added to make the gravy thick. This gravy is made without onion and garlic. The preparation is super easy and it takes just 20 minutes.
Serve the delicious mor kuzhambu as a side dish with hot steamed rice, papad, chips, or vegetable poriyal. It is simple, delicious, and perfect for large gatherings and does not cost too much.
Ingredients
- 200 g Ladies finger
- 1 tbsp raw rice
- 1 tsp toor dal
- ½ tsp cumin (jeera seeds)
- ½ tsp pepper corns
- 2 cups water
- 1 cup thick curd
- 1 tsp salt
- 3 green chillies
- 1 inch ginger piece
- ½ tsp turmeric powder
- 1 tbsp coconut (grated)
- 2 tbsp coconut oil
- 2 red chillies
- Few curry leaves
- ½ tsp asafoetida
- ½ tsp fenugreek seeds (optional)
How to make vendaikkai mor kuzhambu
In a bowl, soak rice, toor dal, cumin seeds and peppercorns in water for 20 minutes then grind along with green chillies, ginger, turmeric powder and coconut to make a fine paste.
Combine this ground paste with curd in a bowl and mix well. Set aside.
In a pan, heat some oil and fry lady finger pieces for 5 minutes until cooked. Keep aside.
In a small pan, heat coconut oil and add mustard seeds, split red chillies, asafoetida and curry leaves. Sauté for a minute and keep aside.
In a kadai, add curd and ground paste mixture along with 1 cup water and simmer. Add salt and cook for 5 minutes until the first bubble appears.
Add the fried lady finger pieces immediately and prepared seasoning mixture. Turn the heat off and do not cook the gravy further otherwise the curd may start to curdle.
Serve with steamed rice and enjoy.
Iyengar Mor Kuzhambu Recipe
Ingredients
- 200 g Ladies finger
- 1 tbsp raw rice
- 1 tsp toor dal
- ½ tsp cumin (jeera seeds)
- ½ tsp pepper corns
- 2 cups water
- 1 cup thick curd
- 1 tsp salt
- 3 green chillies
- 1 inch ginger piece
- ½ tsp turmeric powder
- 1 tbsp coconut (grated)
- 2 tbsp coconut oil
- 2 red chillies
- Few curry leaves
- ½ tsp asafoetida
- ½ tsp fenugreek seeds (optional)
Instructions
- In a bowl, soak rice, toor dal, cumin seeds and peppercorns in water for 20 minutes then grind along with green chillies, ginger, turmeric powder and coconut to make a fine paste.
- Combine this ground paste with curd in a bowl and mix well. Set aside.
- In a pan, heat some oil and fry lady finger pieces for 5 minutes until cooked. Keep aside.
- In a small pan, heat coconut oil and add mustard seeds, split red chillies, asafoetida and curry leaves. Sauté for a minute and keep aside.
- In a kadai, add curd and ground paste mixture along with 1cup water and simmer. Add salt and cook for 5 minutes until the first bubble appears.
- Add the fried lady finger pieces immediately and prepared seasoning mixture. Turn the heat off and do not cook the gravy further otherwise the curd may start to curdle.
- Serve with steamed rice and enjoy.
