Mor kuzhambu is a curd based gravy and is very common in most South Indian households. The recipe shared here is made with okra which is a popular version of this gravy. You can use any vegetables you like. It tastes delicious and goes well with hot rice and appalam.
Okra is low in calories and a good source of fiber which can help ease digestion. It contains potassium, vitamin B, C, folic acid and calcium.
Ingredients
- Lady's Finger/Okra - 10 -15 nos, chopped into 1 inch pieces
- Turmeric powder - 1/2 tsp
- Yogurt - 1 cup
- Salt - as required
- Sesame oil - 1 tbsp
To grind
- Toor dal/Chana dal - 1 tbsp
- Boiled rice - 1 tbsp
- Grated coconut - 2 tbsp
- Green chillies - 2
- Ginger - 1/2 inch
- Cumin seeds - 1/2 tsp
- Coriander seeds - 1 tsp
- Curry leaves - 1 sprig
For the seasoning
- Sesame oil - 1 tsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1/2 tsp
- Shallots - 5, diced
- Asafoetida/Hing - a pinch
- Red chillies - 1, broken
- Curry leaves - few
Method
- Soak toor dal and boiled rice in water for 15 minutes and grind along with grated coconut, green chillies, ginger, cumin seeds, coriander seeds and curry leaves into a smooth paste.
- Whisk the yogurt well and dilute in water as per the desired consistency.
- Heat 1 tbsp of oil in a pan. Add chopped okra and salt. Saute them in medium flame until roasted for about 5 mins.
- Add 1/4 tsp of turmeric powder and sprinkle some water. Cook until slightly soft for about 1-2 mins. Do not overcook and make it soggy. Keep it aside.
- Heat 1 tsp of oil in a pan and add mustard seeds.
- When the mustard seeds start to splutter, add urad dal and fry until light brown.
- Add red chillies, hing, curry leaves and shallots. Saute until the shallots turn golden brown.
- Add the roasted okras, ground paste and 1/4 tsp of turmeric powder. Cook in low flame for couple of minutes.
- Add yogurt to the gravy.
- Adjust salt to taste and cook in low flame until it comes to a boil.
- Turn off the stove and garnish with curry leaves.
Notes
- The ground paste should be thick and smooth so use as little water as needed while grinding the ingredients.
- Do not cook in high flame or boil the gravy after adding yogurt as the yogurt will curdle.
