Mor kuzhambu 02
recipe Image
 
This Yoghurt curry is easy to cook and taste good with rice.
Preparation Time : 5 mins

Cooking Time : 10 mins

Serves : Family of four
Ingredients:
  • Yoghurt (Curd) - 350g
  • Indian onion shallots- 10-12 or 1 small Onion
  • Grated Ginger - 1/2 tsp
  • Green Chilli - 1
  • Turmeric powder - 1/8 tsp
  • Gram flour - 2 tblsp
  • Oil - 1 tblsp
  • Black mustard seeds - 1/2 tsp
  • Urid dal - 1 tsp
  • Curry leaves - 5-6
  • Bhindi (Okra) / Eddoes - 100g
  • Water - as required
  • Salt - to taste

Method:
  1. Mix gram flour with 3/4s of yoghurt and keep aside to add at the end.
  2. Beat rest of the yoghurt with 1 cup of water to make it into a buttermilk.
  3. Chop the Onion. Wash the curry leaves. Crush the ginger required.
  4. Cut each of Bhindi (Okra) into 3 pieces. If eddoes are being added instead of bhindi, then cook them in water and salt, peel them and cut each into 2 or 3 pieces.
  5. Heat a pan on the stove and add oil.
  6. Season with mustard seeds, urid dal and curry leaves.
  7. Add crushed ginger and onion and fry for about a minute.
  8. Add the vegetable and fry for about 2-3 minutes.
  9. Add turmeric powder, buttermilk and salt; cover and cook the vegetable for about 5-6 minutes.
  10. Add the yoghurt, gram flour mix and little water.
  11. Simmer over low heat for about 3-4 minutes.

Notes:
Suitable for rice. For a small variation, try <a href="/recipes/Tamarind-curry-vegetables">Tamarind vegetable curry</a> or <a href="/recipes/Garlic-curry">Garlic curry</a>. For a proper curd curry, try <a href="/recipes/mor-kuzhambu">this mor kuzhambu </a>.