Mor kozhambu
Ingredients
Curd- 1/4 ltr
Turmeric powder-1/2tbsp
Salt-as required
Hing- 1/4tbsp
Lady's finger - 10 (chopped into 2inch pieces)
To roast and grind
•Soak 2 tbsp of toor dal in water for 30 mins
•Heat a tbsp of oil and roast all the above ingredients except toor dal
•Adjust green chilli according to your taste, i have made it mild
•Grind all the roasted ingredients along with the soaked toor dal into a fine paste
To temper
Coconut oil-2tbsp
Red chilli-1no
Curry leaves- 2spoons
Hing-1pinch
Method
•Beat the curd well with whisk without any lumps ( it should be very smooth)
• Take a heavy bottom vessel and add the beaten curd,turmeric powder, hing, salt and the grinded paste and mix it well without any lumps, the paste should get blended with the curd
•You can add water if its too thick
•After mixing, switch on the stove and in low flame allow it to boil for 6-7 mins till the raw smell goes, keep stirring in regular intervals ( dont cook in a high flame , curd may curdle)
Using sour curd gives more taste to the kozhambu (don't forget to whisk the curd )
•In the mean time add some oil in a pan and fry the lady's finger with little salt till it gets fried (make it crisp)
•After the kozhambu starts boiling switch off the stove
•Finally temper with the above said ingredients and pour it on the kozhambu
Vendakai mor kozhambu is ready to serve!
Serve hot with rice and spicy curry
This is my mom's recipe and one of her best dishes😄
My husband loves my mom mor kozhambu so he always wanted me to get the recipe from her and make it. So finally i did it!!!!😍😍 He loved it to the core😄
•I made it with vendakai here,you can add vegetables like drumstick, pusanikai, sepankizhangu, chow chow, urud dal vadas, brinjal, sundaki vathal 😊 But vendakai mor kozhambu is the best of all😝
•Try this recipe and enjoy 😬
Curd- 1/4 ltr
Turmeric powder-1/2tbsp
Salt-as required
Hing- 1/4tbsp
Lady's finger - 10 (chopped into 2inch pieces)
To roast and grind
•Heat a tbsp of oil and roast all the above ingredients except toor dal
•Adjust green chilli according to your taste, i have made it mild
•Grind all the roasted ingredients along with the soaked toor dal into a fine paste
To temper
Coconut oil-2tbsp
Red chilli-1no
Curry leaves- 2spoons
Hing-1pinch
Method
•Beat the curd well with whisk without any lumps ( it should be very smooth)
• Take a heavy bottom vessel and add the beaten curd,turmeric powder, hing, salt and the grinded paste and mix it well without any lumps, the paste should get blended with the curd
•You can add water if its too thick
•After mixing, switch on the stove and in low flame allow it to boil for 6-7 mins till the raw smell goes, keep stirring in regular intervals ( dont cook in a high flame , curd may curdle)
Using sour curd gives more taste to the kozhambu (don't forget to whisk the curd )
•In the mean time add some oil in a pan and fry the lady's finger with little salt till it gets fried (make it crisp)
•After the kozhambu starts boiling switch off the stove
•Finally temper with the above said ingredients and pour it on the kozhambu
Vendakai mor kozhambu is ready to serve!
Serve hot with rice and spicy curry
This is my mom's recipe and one of her best dishes😄
My husband loves my mom mor kozhambu so he always wanted me to get the recipe from her and make it. So finally i did it!!!!😍😍 He loved it to the core😄
•I made it with vendakai here,you can add vegetables like drumstick, pusanikai, sepankizhangu, chow chow, urud dal vadas, brinjal, sundaki vathal 😊 But vendakai mor kozhambu is the best of all😝
•Try this recipe and enjoy 😬
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