By Devi Poojari
July 26, 2023
A mildly tangy replacement for dal, the mor kuzhambu is a deliciously simple accompaniment to pour over warm rice and enjoy with a wedge of lemon pickle on the side.
1.5 cups buttermilk 8-10 lady’s finger, diced ¼ cup coconut 1 tablespoon rice 1 tablespoon toor dal 3 green chillies 1-inch piece ginger 3 teaspoons oil 1 teaspoon mustard seeds ½ teaspoon turmeric powder 2 red chillies, broken 7-8 curry leaves 1 pinch asafoetida Salt, to taste
Heat a teaspoon of oil in a pan and sautee the lady’s finger for a few minutes, until it loses the sticky sap.
Set aside, while you grind together the coconut, rice, toor dal, green chillies and ginger to a fine paste.
Heat the remaining oil in a pan and temper the red chillies, mustard seeds, asafoetida and curry leaves.
As they begin to splutter, add the paste and cook for 4-5 minutes until aromatic.
Add the turmeric powder and mix well before pouring in the buttermilk.
Stir well to make into a homogenous mixture and season with salt.
Simmer the gravy for 10-12 minutes on a low heat before adding the lady’s finger.
Simmer the gravy for 10-12 minutes on a low heat before adding the lady’s finger.