Vendakkai Mor Kulambu |Ladies finger Butter milk kulambu

How to Make Vendakkai Mor Kulambu | Ladies finger Butter milk kulambu

Preparation time: 10 minutes

Cooking time: 15 minutes

Total times:25 minutes

Serving: 4

Course: Lunch

Cuisine: south Indian recipe

Ingredients:

1 Cup Curd (whisked)

4 vendakkai, chopped

1 tsp Turmeric

1 tblsp Cooking oil

1 Pinch Hing(Perungayam)

Salt to taste

For Grinding:

¼  Cup Grated coconut

1 tsp cumin seeds

1 small piece Ginger

4 sambar shallots

2 Green chilies

1 tblsp Toor dal

For Tempering:

1 tsp Mustard seeds

1 tblsp oil

2 Dry chilies

2 sambar shallots, finely chopped

1 sprig curry leaves

Preparation:

1.       In a bowl add 1 tblsp toor dal and soak it in water for 30 minutes. After the 30 minutes drain the water and keep aside

2.      Transfer Cumin seeds, Ginger , sambar shallots, green chilies, toor dal and grated coconut to the blender, grind it as smooth paste and keep aside

3.      Take 2 sambar shallots cut as tiny pieces and keep aside

Method:

1.       In a pan add 1 tblsp cooking oil and vendakkai. Fry it on low heat for a minutes

2.      Then add water, turmeric and hing and close the lid until the vendakkai cooks well.

3.      Add grinding paste and let them cook till the raw smell disappear

4.      Add whisked Curd on low heat and stir continuously till the curd combines well

5.      Once the mor kulambu start boil switch off the flame

6.      Meanwhile heat a pan, add 1 tblsp oil and mustard seeds

7.      When mustard seeds crackle, add shallots

8.     When sambar shallots turns golden brown add dry chilies and curry leaves

9.      Pour the tempering over the Mor kulambu and mix well

10.  Serve the vendakkai Mor kulambu with rice

Step by Step Pictorial Instructions:

In a pan add 1 tblsp cooking oil and vendakkai. Fry it on low heat for a minutes

Then add water, turmeric and hing and close the lid until the vendakkai cooks well.

Add grinding paste and let them cook till the raw smell disappear

Add whisked Curd on low heat and stir 

Stir continuously till the curd combines well.Once the mor kulambu start boil switch off the flame

Meanwhile heat a pan, add 1 tblsp oil and mustard seeds

When Mustard seeds start to crackle, add sambar shallots 

When sambar shallots turns golden brown, add dry chilies and curry leaves

Pour the tempering over the Mor kulambu and mix well

Serve the vendakkai Mor kulambu with rice

        

Notes:

1. We can add cucumber, Pumpkin, white pumpkin (any water content vegetables) instead of vendakkai in this mor kulambu
2. For grinding paste,we can add channa dal instead of toor dal