Vendakka Moru Curry

  

Ingredients

 for masala paste:

1 tbsp tuvar dal

1 tsp raw rice

1 tsp coriander seeds

½ tsp cumin / jeera

½ cup hot water

 ½ cup coconut grated

few curry leaves

1 green chilli

1 inch ginger

for kuzhambu:

1 cup curd

2 tbsp coconut oil

250 gm okra 

1 tsp mustard seeds

½ tsp cumin / jeera

¼ tsp methi / fenugreek

1 dried red chilli

pinch hing / asafoetida

few curry leaves

¼ tsp turmeric

¾ tsp salt

Instructions

in a small bowl take 1 tbsp tuvar dal, 1 tsp raw rice, 1 tsp coriander seeds and ½ tsp cumin.

add ½ cup hot water and soak for 15 minutes.

now transfer the soaked dal to a blender along with water.

add ½ cup coconut, grated, few curry leaves, 1 chilli and 1 inch ginger.

blend to smooth paste adding water if required.

take the coconut mixture to a large bowl along with 1 cup curd.

whisk well making sure to have a silky smooth consistency. keep aside.

in a large kadai heat 1 tbsp coconut oil and add 250 grams okra.

roast on medium flame stirring occasionally.

cook until the okra turns non-sticky and also changes colour slightly.

keep the fried okra aside.

in the same kadai heat 1 tbsp coconut oil and splutter 1 tsp mustard, ½ tsp cumin, ¼ tsp methi, 1 dried red chilli, pinch hing, few curry leaves and ¼ tsp turmeric.

saute and splutter the tempering.

now pour in prepared coconut curd mixture and add ¾ tsp salt.

mix well making sure everything is well combined.

further, add in fried okra and give a good mix.

simmer and boil for 5 minutes.

adjust the consistency as required adding water if required.

enjoy vendakkai mor kuzhambu with hot steamed rice.

 

 

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