I know most of us have our own version of more kuzhambu, and here is mine which I learnt from my mother. I wanted to have it in my site for future reference so thought to share it here. I like this curry anytime, its quick and tasty with rice.
Ingredients:
- Sour curd – 1 cup
- Okra – 4 to 5 chopped into 1 inch pieces
- Turmeric powder – 1 tsp
- Salt As needed
- Curry leaves – few
- Oil – 1 tsp
To Roast and grind to a paste:
- Urad dal – 1/2 tsp
- Jeera – 1/2 tsp
- Channa Dhal – 1 tbsp
- Red chillies – 1
- Coconut – 1.5 tbsp
To Temper:
- Mustard -1 tsp
- Curry leaves – few
- Oil – 1/2 tsp
- Hing – a pinch
Method:
1. Dry roast the ingredients under ‘to roast’ till golden brown and grind it to a fine paste with little water.
2. Heat a tsp of oil in a kadai and saute okras till the stickiness is gone. Sprinkle little water and cook the okras until slightly soft. Dont make it soggy. Heat oil in a kadai, add the items under ‘to temper’ and add it to curd.
3. Then add the grinded paste,curd and little water as per the desired consistency and mix well.
Then add turmeric powder, cooked okras and allow it for one boil not more than that. When bubbles start appearing, switch it off.
Even methu vadai can be added to this kuzhambu, we call it vadai kuzhambu 🙂 It tastes divine when the vadais are nicely dunk in the curry.
My Notes:
My Notes:
- The pale yellow color comes only after the curry boils so dont add more turmeric powder than the mentioned quantity.Also adjust red chillies according to your spice level.
- You can add any cooked vegetable of your choice : Chow chow, Sepankizhangu or even methu vadai.
Nithya says
February 9, 2011 at 6:05 amMor kozhambu is one of my most favorite and I used to mix it with rice and eat it with raw onions 🙂 I'm drooling :)And okra in it is for sure yummy 🙂
Tina says
February 9, 2011 at 6:18 amMor kozhambu looks yummyyyy…Perfect with hot rice nd pickle…
RAKS KITCHEN says
February 9, 2011 at 6:20 amOkra mor kuzhambu is my favorite,long time since I made mor kuzhambu,have to make weekends… 🙂 Your grinding part is different,have to try,mine has no roasting part…
savitha ramesh says
February 9, 2011 at 6:39 ammy husband's favourite..we love to add the vadai in the curry.lovely clicks….
Shama Nagarajan says
February 9, 2011 at 7:28 ami love any type of morkulambu…so tasty
Priti says
February 9, 2011 at 7:31 amI am kinda craving for khadi for some days and wanted to try this for long …will try this …looks so perfect with rice ..looks so gud
Radhika says
February 9, 2011 at 7:34 amYour version is really different. would like to try it out. Arun just loves mor kulambu and keep son pestering me for it. will try it out.
PriyaVaasu says
February 9, 2011 at 8:01 amMore Kuzambhu is my Fav!!!! Looks Great!!!!!
Umm Mymoonah says
February 9, 2011 at 11:16 amLooks so yummy, makes me feel hungry.
Ramya says
February 9, 2011 at 11:29 amLooks soo inviting..especially the last click..:-)
Priya says
February 9, 2011 at 12:59 pmIts has been ages i had them, just drooling here..have to make some morkuzhambu soon..
jeyashrisuresh says
February 9, 2011 at 1:08 pmvery new and yummy morkozhambhu .The way u make is totally new to me and the tip which u have given to get the colur is really useful for beginners.Becoz, initally when i started cooking i was so confused that why i didnt get the colour
Laavanya says
February 9, 2011 at 2:06 pmI love morkuzhambu… infact we had it dinner just last night.
Angie's Recipes says
February 9, 2011 at 2:41 pmButtermilk curry….that's a great idea. This looks irresistible!
Smitha says
February 9, 2011 at 4:13 pmlooks very good can u pass me that plate now! :))
Smitha
http://smithasspicyflavors.blogspot.com/
Shanavi says
February 9, 2011 at 5:20 pmLove the curd curry…Drooling
Kairali sisters says
February 9, 2011 at 5:22 pmMOr kuzhambu has always been my fav gravy for rice and i love to add diff veggies, this is no different, Such lovely colors its got, green and yellow 🙂
Suja Sugathan says
February 9, 2011 at 6:05 pmCraving for it,looks so delicious and perfect,love it.
Swathi says
February 9, 2011 at 6:19 pmVendkka moru curry looks delicious, I too make when i get fresh okra.
Gulmohar says
February 9, 2011 at 6:36 pmThat's so comforting….I have this for lunch today..
aipi says
February 9, 2011 at 7:06 pmSlurp…delicious n very appetizing:)
US Masala
Premalatha Aravindhan says
February 9, 2011 at 10:54 pmLoved this mor kuzhambu…Ur version is simply superb…
SpicyTasty says
February 10, 2011 at 1:47 amlooks so tempting..love it..
women-wisdom.com says
February 10, 2011 at 3:48 amSo appetizing. Delicious and superb click.
Indian Recipe corner @
http://indianyummykitchen.blogspot.com
Pavithra says
February 10, 2011 at 3:55 amWow this is my fav mor kulambu particularly with vendakkai… Love the picture and i am seriously tempted.
Cham says
February 10, 2011 at 4:57 amThe ground masala is different – i love moor kuzhambu at anytime! Delicious pict!
M D says
February 10, 2011 at 10:31 amI love ur version of mor kozhambu. Bhindi is our all time favorite, so this one is a sure hit will all at home!
radharaman says
August 9, 2012 at 8:38 amcame out very well..thnx for the recipe!!
kalyani says
November 1, 2012 at 4:07 pmlooks delicious:-) do we need to add the curd direct or make it to butter milk n then add?
Sharmilee! :) says
November 1, 2012 at 4:51 pm@Kalyani : Just beat the curd and add it….
anu says
May 27, 2013 at 9:59 amawwwwwww… just prepared this version and finished lunch… my husband completed my share of it too and still licking his fingers for more . Sssssssssss….. 😛 Ahhhhhh
anu says
May 27, 2013 at 10:04 amawwwwwww… just prepared this version and finished lunch… my husband completed my share of it too and still licking his fingers for more . Sssssssssss….. 😛 Ahhhhhh
nivitha says
October 6, 2013 at 5:42 pmIt just looks like how I ate today . . . Tasted so gud 🙂
Pavithra says
November 15, 2013 at 6:34 pmHubby loved this. Thanks Sharmi.
Zeenee says
May 2, 2014 at 5:46 amHi sharmi, I'm an avid fan of your recipes. I've tried many of them and not one has disappoint. I have a very fussy grandfather and today I made him this kuzhumbu and your chicken pepper fry. He loved them both and finished everything on his plate (which hardly happens). Thank you very much for bringing love through your food to us in Malaysia.
P/S: I ran out of coconut, so I blended tempeh (fermented soy beans) instead. Made the kuzhumbu thicker and creamier I think.
Lekha says
August 12, 2015 at 9:15 amYummy as always 🙂 …..Made this today as I always make Okra sambhar or Puli Kozhambu. This time I thought y not give Okra another look and hence tried this 🙂 ….The one thing I did differently is I used coconut oil and added tomatoes after the tempering. Thank you.
firthouse mansoor says
April 19, 2016 at 5:56 amhi sharmi..
.whenever I search for new recipe….I search in google like recipe sharmis passion … I like your way of cooking and story thanks for everything
Vnarayn says
October 29, 2016 at 4:15 pmHi thanks for the recipe! I have a request – could you please add number of servings in future posts / recipes?