Vendakkai Mor Kuzhambu

Ingredients

• 250 gms Okra
• 2 tbsp Toor Dal
• 2 tsp White Rice
• 2 tsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 cup Coconut, grated
• 1 sprig Curry Leaves
• 2 inch Ginger
• 2 unit/count Green Chillies
• 2 cup Curd
• 4 tbsp Coconut Oil
• 2 tsp Mustard Seeds
• 0.5 tsp Fenugreek Seeds
• 2 unit/count Dry Red Chillies
• 0.5 pinch Asafetida
• 0.5 tsp Turmeric
• 1.5 tsp Salt

Instructions

1. 1In a small bowl, combine 1 tablespoon of toor dal, 1 teaspoon of raw rice, 1 teaspoon of coriander seeds, and 0.5 teaspoon of cumin seeds. Add 0.5 cup of hot water and allow the mixture to soak for 15 minutes.
2. 2Transfer the soaked mixture to a blender along with the soaking water. Add 0.5 cup of grated coconut, a few curry leaves, 1 green chilli, and 1 inch of ginger. Blend until a smooth paste is formed, adding additional water if necessary.
3. 3In a large bowl, combine the coconut paste with 1 cup of curd. Whisk thoroughly to achieve a silky smooth consistency. Set aside.
4. 4In a large kadai, heat 1 tablespoon of coconut oil over medium flame. Add 250 grams of okra and roast, stirring occasionally, until the okra becomes non-sticky and changes color slightly. Set the fried okra aside.
5. 5In the same kadai, heat another tablespoon of coconut oil. Add 1 teaspoon of mustard seeds, 0.5 teaspoon of cumin seeds, 0.25 teaspoon of fenugreek seeds, 1 dry red chilli, a pinch of asafetida, a few curry leaves, and 0.25 teaspoon of turmeric. Sauté until the tempering splutters.
6. 6Pour the prepared coconut curd mixture into the kadai with the tempering. Add 0.75 teaspoon of salt and mix well to ensure everything is combined. Add the fried okra and stir thoroughly. Simmer and boil for 5 minutes, adjusting the consistency with water if necessary.
7. 7Remove from heat and serve the Vendakkai Mor Kuzhambu hot with steamed rice.