vendakkai mor kuzhambu

Firstly, in a small bowl take 1 tbsp toor dal, 1 tsp raw rice, 1 tsp coriander seeds and ½ tsp cumin. Add ½ cup hot water and soak for 15 minutes. Now transfer the soaked dal to a blender along with water. Add ½ cup coconut, grated, few curry leaves, 1 chilli and 1 inch ginger. Blend to smooth paste adding water if required.

Take the coconut mixture to a large bowl along with 1 cup curd. Whisk well making sure to have a silky smooth consistency. Keep aside. In a large kadai heat 1 tbsp coconut oil and add 250 grams okra. Roast on medium flame stirring occasionally. Cook until the okra turns non-sticky and also changes color slightly. Keep the fried okra aside. In the same kadai heat 1 tbsp coconut oil and splutter 1 tsp mustard, ½ tsp cumin, ¼ tsp methi, 1 dried red chilli, pinch hing, few curry leaves and ¼ tsp turmeric. Saute and splutter the tempering. Now pour in prepared coconut curd mixture and add ¾ tsp salt. Mix well making sure everything is well combined. Further, add in fried okra and give a good mix. Simmer and boil for 5 minutes. Adjust the consistency as required adding water if required. Finally, enjoy vendakkai mor kuzhambu with hot steamed rice.