Okra Mor kuzhambhu/ Buttermilk curry
Mor kuzhambhu/ Buttermilk curry recipe: It’s all about pre-preparation, grinding, mixing and very little cooking, I’d say. Is there anyone out there who doesn’t like this curry, then it would be a surprise. Especially, vegetarians would love this recipe.
Ingredients:
1 cup curd + 1/2 cup water
3/4 cup okra(cut into 1 inch pieces)
1/2 tspn turmeric powder
Salt to taste
For grinding:
1 tblspn raw rice(soaked for 20 minutes)
1 tblspn tur dal(soak it along with rice for 20 minutes)
1/2 tblspn cummin seeds
1/2 tspn fenugreek seeds
4-5 green chilly
3 tblspn grated coconut
For tempering:
1/2 tblspn mustard seeds
2 red chillies
1/2 tblspn cummin seeds
1 stalk of curry leaves
Few coriander leaves (finely chopped)
Method:
- Blend the curd in mixie to make it fine. Mix with 1/2 cup water and blend again. Buttermilk is ready now. Keep aside.
- Heat 1 tbl spn oil in a pan and add the okras. Sauté for a minute and cook for 3-5 minutes with closed lid. Stir in-between. Switch off the stove. Okras would be slightly brown on the sides and cooked. Keep aside.
- Dry roast cummin seeds and fenugreek seeds. Keep aside. Now blend all the ingredients given above for grinding: soaked rice, soaked dal, roasted cummin seeds, roasted fenugreek seeds, grated coconut, green chillies. Adding very little water, blend them to a paste. Keep aside.
- Heat 2 tblspn oil in a kadai. Add the paste, turmeric powder and sauté for a minute. Then add the buttermilk, okras and cook in medium flame until there are slight bubbles on the edges and on the surface. At this stage switch off the stove.
- Heat 1 tblspn oil in a pan and add the mustard seeds to splutter. Now add the red chillies, cummin seeds, curry leaves, coriander leaves and sauté for a minute. Pour this tempering over the curry and serve hot with rice.
Note:
1. Curry tastes good with sour curd.
2. Over cooking would curdle the curry. Once buttermilk is added, pay attention to get the curry at the right consistency.
Happy Cooking!
