Vendaikkai Mor Kuzhambu | Ladies Finger Mor Kuzhambu | வெண்டைக்காய் மோர்குழம்பு | South Indian Style Mor Kuzhambu Recipe

Am here today with most delicious South Indian recipe Mor Kuzhambu / Buttermilk Kuzhambu.  This is commonly prepared dish in South Indian and this one is Tamil Nadu Style.  This is a liquid recipe which is served with white rice, kichdi or adai. This kuzhambu goes well with brinjal fry, potato fry and paruppu usili etc...

VIDEO

STEP BY STEP RECIPE:

INGREDIENTS:

Curd                      - 2 Cups

Ladies Finger        - 10

Onion                    - 1/2 Cup sliced 

Turmeric Powder  - 1/4 tsp

Water                    - 1 Cup / as required

Curry Leaves        - Few

Salt                       - to taste

TO GRIND:

Raw Rice              - 1 tbsp

Toor Dal               - 1 tbsp

Grated Coconut    - 1/4 Cup

Cumin Seeds        - 1 tbsp

Green Chilli         - 5 - 6

Ginger                  - 1/2 piece

TO TEMPER:

Oil                        - 2 tbsp

Mustard Seeds      - 1/4 tbsp

Cumin Seeds         - 1/2 tbsp

Asafoetida             - 1/4 tsp

HOW TO MAKE:

Take curd in a blender and make buttermilk by adding 1 or 1 1/2 cups of water.    

In a blender / mixie add all the ingredients which is in "TO GRIND" column and make a fine paste by adding little water.  

In buttermilk add ground paste,  turmeric powder and salt.  Stir well without any lumps.  

Heat oil in a kadai, splutter mustard seeds, add cumin seeds and curry leaves.  Add chopped onion and asafoetida.  Add little salt (remember we added in buttermilk) . Adding salt helps onion translucent fast.   

Cut ladies finger into pieces.  Add ladies finger and saute them.

Saute often and cook until soft.  Add buttermilk mixture.

Mix well and cook until it raise and frothy.  Do not boil.  

Turn off the stove when it reaches frothy texture.  Serve with hot rice, kichdi & adai.  This kuzhambu goes well with brinjal fry, potato fry and paruppu usili 😋

TIPS:

Buttermilk should not boil and remember to turn off when it reaches frothy texture.  

This kuzhambu also can be made with poosanikkai, suraikkai, cucumber, zucchini, spinach and fried bondas.

It should be neither thick nor watery consistency.