Now who doesnt love to cook tasty food and get out of kitchen as soon as possible. I am no hard worker by any means and would love to take any number of shortcuts which reduces my time and dishes to clean in kitchen never compromising on taste.
I had this Yogurt based curry right in my 3rd attempt always missing out some or the other. Half because I dont have the patience to listen to my mom explaining about what not to do. More than the recipe I feel a guide on what no to do/What could go wrong would be quite useful.
So Mor Kuzhumbu can be made with many vegetables but I always stick to using ladies finger because its easy to chop(?) and it retains the taste of the curry for a longer time.
To make this make sure your pantry has below items.
(I try to limit my quantity for 2 people. So while making for more make sure to add accordingly)
- Oil as required
- 2 Medium green chilly
- mustard seeds
- 1 cup of chopped ladies finger
- 1/2 cup of yogurt
- 1/4 Ts of asafoetida
- Few Curry leaves
- 4 Tbs of shredded coconut
- 3 Tbs of Roasted gram
- 1 Tbs of Cumin
- 2 garlic cloves
- 1 small piece of ginger
- 2 medium green chilly
- Grind all the ingredients to a fine paste
- In a medium size cooking pan add some oil and mustard seeds. Wait till the mustard seeds splutter and add chopped ladies finger.
- Add curry leaves and asefotida. Fry till it is cooked through and color of ladies finger changes.
- Now add the paste and add 1/2 glass of water. Make sure to stir it occasionally or it sticks to the pan. (I made this mistake when I first made it and I had tough time cleaning the pan. So beware!)
- Make sure to let it cook for quite sometime as we didn’t dry roast the ingredients before grinding.
- Meanwhile add 1/2 glass of water to the yogurt and beat it without lumps.
- Once the raw smell of the paste goes away add the beaten yogurt. At this stage make sure it just boils for few minutes. If you let it cook for long it curdles and gives out sour taste.
- Switch off and let it rest for few minutes before serving
Things which could go wrong:
- Make sure not to fry the vegetables for too long. Burnt vegetables doesn’t add any taste to the curry
- Take care to switch off once it starts boiling after adding yogurt.
- You can also use buttermilk, but personally I prefer beaten yogurt since it has rich and creamy consistency.
- Make sure to grind it to a fine paste if like me you dont like to see shredded coconut anywhere in the curry 😀