Iyengar Mor Kuzhambu Recipe
Servings: 6 people
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.