Vendakkai Mor Kuzhambu

Hello everybody, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Vendakkai Mor Kuzhambu. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Vendakkai Mor Kuzhambu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vendakkai Mor Kuzhambu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vendakkai Mor Kuzhambu is 3 Servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vendakkai Mor Kuzhambu estimated approx 20 Minutes.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Vendakkai Mor Kuzhambu using 21 ingredients and 6 steps. Here is how you can achieve it.

Vendakkai Mor Kuzhambu is an easy and delicious south Indian dish that prepared with slightly sour yogurt or buttermilk as a base! Serve this Kuzhambu with hot rice and potato fry for salubrious meal.

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Ingredients and spices that need to be Take to make Vendakkai Mor Kuzhambu:

1. For Masala:
2. 1 tbsp toor dal
3. 1/2 tsp cumin seeds
4. 1 tsp raw rice
5. 1/2 cup hot water, for soaking
6. 3-4 green chilies
7. 1/2 inch ginger
8. 5-6 curry leaves
9. 1/2 cup grated coconut
10. 1 tsp turmeric powder
11. Other Ingredients:
12. 1 tbsp cooking oil
13. 1.5 cups chopped lady fingers
14. 1/2 tsp salt
15. 1 cup thick curd, slightly sour – beaten
16. 1 tbsp oil
17. 1-2 dry red chilies
18. Pinch asafoetida (hing)
19. 1/2 tsp mustard seeds
20. 1/2 tsp cumin seeds
21. Few curry leaves

Steps to make to make Vendakkai Mor Kuzhambu

1. Soak toor dal and raw rice in hot water for 15 minutes. You can use any type of white rice or 1 to 2 tsp of rice flour can be added instead while grinding. Along with soaked dal and rice add green chilies, cumin seeds, ginger, turmeric powder, curry leaves and grated coconut in a blender and make a smooth paste by adding little water.
2. In a wide pan, heat oil and add chopped lady finger along with salt. Saute for 5 minutes and turn off the flame.
3. Whisk a cup of thick curd till it becomes smooth and creamy. Add the ground mixture along with a cup of water and mix really well.
4. In a saucepan, add the curd mixture and simmer on medium flame for 5 minutes then turn off the flame.
5. To make temper, heat oil in a tadka pan then add mustard, cumin and allow to pop.Then add hing, red chillies and curry leaves and turn off the flame.
6. Add the temper to the cooked curd and ladyfinger mixture and mix well. Serve more kuzhambu with steamed rice.

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