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Mor Kuzhambu | Vendakkai Mor Kulambu | Butter Milk Kuzhambu

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• Sour / Thick Curd – 1 cup
• Lady’s Finger – 10
• Turmeric Powder – _^1/4 tsp
• Salt – As Needed
  
• Oil – 2 to 3 tsp

• Toor dal – 1 tblsp 
• Raw Rice – 1 tsp
• Jeera – 1 tsp
• Coconut – _^1/4 cup 
• Green Chilli – 3 to 4

• Mustard Seeds – 1 tsp
• Fenugreek  Seeds – _^1/4 tsp 
• Jeera – _^1/4 tsp
• Ginger – 1″ piece crushed
• Red Chilli – 1
• Curry Leaves – 1 sprig
• Hing – 2 Generous Pinch

1. Soak Toor dal and raw rice in water for 30 minutes. Wash and grind it along with jeera, green chilli and grated coconut with little water to a smooth paste. Chop okra and saute it in pan with little oil until the stickiness in the okra leaves.
2. Now whisk the curd nicely without adding water with salt and turmeric powder or else blend in a mixer in whip mode. Heat oil in a kadai and temper with the ingredients given in the table “To Temper”.
3. Now add the grinded paste and add 1 cup of water. Boil this for 5 to 7 minutes until the raw smell of the paste leaves.
4. Stir it in middle or else it gets burnt at the bottom. Now add the whisked curd and mix well.

5. Add okra and bring it to boil (just one boil is enough). Switch off the flame and garnish with coriander leaves. 
Serve this Butter Milk Kuzhambu hot with rice or any potato fry.

1. Always use sour curd. Then only this Mor Kuzhambu tastes good.
2. Whisk or blend the curd in a mixer and use, so the kuzhambu looks frothy and in the right consistency. Don’t use the curd directly without blending.
3. You can also use other boiled veggies like chow-chow, white pumpkin, arbi etc.
4. You can also add medhu vadai or paruppu urundai in the Kuzhambu. It tastes so good when soaked in kuzhambu.
5. Don’t boil the kuzhambu for a long time after adding curd. Just give one boil or else it gets curdled.
6. Don’t add more turmeric powder than mentioned. This vendakkai mor kulambu should be in pale yellow colour only. If added more then the kuzhambu looks less appetizing.