Is Mor Kuzhambu good for health?

Mor Kuzhambu had a lot of probiotic health benefits. Mor Kuzhambu is made with yogurt, which is rich in probiotics. Probiotics are beneficial for gut health, aiding digestion and supporting the immune system.

What is the difference between kadhi and mor kuzhambu?

Kadhi is a North Indian(Punjabi) made with besan (gram flour) and yogurt making it a little thick in consistency. However, mor kuzhambu is very much a south Indian dish. It is made with coconut and buttermilk (sour yogurt mixed with water) which gives it a thinner consistency as compared to kadhi.

Should you add to the salt to the recipe?

Usually, it is best to add salt to the okra when sauteing as well again while cooking the yogurt or buttermilk.

Vendakkai Mor Kuzhambu | Spiced Yogurt Curry

Name: Vendakkai Mor Kuzhambu | Spiced Yogurt Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: South Indian
Ingredients: Raw rice - 1 tsp; Toor Dal - 1 tsp; Chana Dal (kadala paruppu) - 1 tsp; Cumin Seeds - 1 tsp; Indian Green chillies - 4; Grated coconut flakes - 4 tbsp; Garlic pods - 3 or 4; Coconut oil - 1 tsp; Okra - 10 to 12; Sour Yogurt - 3/4 cup; Water - 1 cup ( to mix with yogurt) and 1/2 cup (to mix with ground masala); Salt - 1/2 tsp ( for okra) and 1 tsp (for curry); Turmeric - 1/4 tsp; Coconut oil - 2 tsp; Mustard seeds - 1/4 tsp; Split urad dal - 1/4 tsp; Curry leaves - a sprig; Asafoetida - a pinch; Red chilli - 2; Onions (finely chopped) - 1 tsp

Description

Mor Kuzhambu is a South Indian spiced yogurt curry made with vegetables, spices and coconut.

Ingredients

For the masala:

Raw rice - 1 tsp

Toor Dal - 1 tsp

Chana Dal (kadala paruppu) - 1 tsp

Cumin Seeds - 1 tsp

Indian Green chillies - 4

Grated coconut flakes - 4 tbsp

Garlic pods - 3 or 4

For the Vendakkai Mor Kuzhambu:

Coconut oil - 1 tsp

Okra - 10 to 12

Sour Yogurt - 3/4 cup

Water - 1 cup ( to mix with yogurt) and 1/2 cup (to mix with ground masala)

Salt - 1/2 tsp ( for okra) and 1 tsp (for curry)

Turmeric - 1/4 tsp

For the Tempering:

Coconut oil - 2 tsp

Mustard seeds - 1/4 tsp

Split urad dal - 1/4 tsp

Curry leaves - a sprig

Asafoetida - a pinch

Red chilli - 2

Onions (finely chopped) - 1 tsp

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Instructions

Prepare the Masala:

Soak rice, toor dal and chana dal in half a cup of water for half an hour.

Drain the water in the soaked mixture and add to a mixer jar.

Also add cumin seeds, green chillies, coconut flakes, garlic pods and grind finely along with a little water.

For the Mor Kuzhambu:

Wash and pat dry the okra very well. Cut into 2 inch pieces.

In a pan, add a teaspoon of coconut oil and saute the okra along with half a teaspoon of salt until cooked . Remove it and keep it aside.

Beat the yogurt along with salt, water and turmeric until they are mixed well and without lumps.

Add the ground mixture with half a cup of water and add it to the pan. Cook it in low - medium heat until you see some bubbles forming at the ends of the pan.

Now add in the cooked okra back into the pan.

At this stage, add the beaten yogurt and continue cooking on low heat. When you see bubbles forming at the ends of the pan, turn of the heat.

Prepare the tempering:

In a separate pan, add oil and when the oil is hot, add mustard seeds, urad dal, curry leaves, hing and onions one by one. When the onions turn crisp, add it to the Vendakkai Mor Kuzhambu.

Notes

For tempering, wait for oil to become smoking hot. Add the mustard seeds. Wait for it to sputter and only then add the other ingredients for tempering.

Prep Time: 5 mins
Cook Time: 15 mins
Cuisine: South Indian

Keywords: Mor Kuzhambu, Vendakkai Mor Kuzhambu, Spiced yogurt curry, okra curry