Hi Supermoms,
Every Region/State in India has it's own curd based curry recipes. I have earlier shared Punjabi Kadhi , Tirunelveli Mor Kuzhambu, Kerala Style Puliserry , Bengali Doi Bhindi Posto that are some of the popular curd based curries from India. Today, I am sharing a heirloom recipe , that is still made regularly by my mother and myself. This Mor Kuzhambu is a part of our everyday cooking.
I mostly make this mor kuzhambu using Fried Bhindi/ Vendakkai/Okra . But , on some days when I vegetables are out of stock at home, this Kuzhambu is really handy.
So, when you try this recipe , make it with Vendakkai also. It tastes equally yummy.
North Arcot Style Vadai Mor Kuzhambu:
Preparation time : 30 minutes
Cooking time : 20 minutes
Serves : 4
1 cup = 250 ml cup
Ingredients :
To soak and grind ( soak for 15 minutes) :
1 teaspoon tuvar dal/pigeon peas
1 teaspoon channa dal/bengal gram
1 teaspoon dhania/ coriander seeds
To grind ( along with the above ) :
1-2 green chillies ( adjust according to the size and heat of chillies)
1/4 cup fresh coconut ( finely chopped)
1 &1/2 teaspoon jeera/cumin seeds
1/2 " ginger ( grated)
Other ingredients :
2 cups curd ( whisked)
1/4 teaspoon turmeric powder
salt to taste
For the vadai :
1/4 cup channa dal/ bengal gram
1/4 cup tuvar dal / pigeon peas
2-3 dry red chillies
1/2 teaspoon fennel seeds/sombu
1 onion ( finely chopped , optional)
1/2 inch ginger ( chopped)
pinch of asafoetida
1 teaspoon cilantro/coriander leaves ( finely chopped) or 3-4 curry leaves
salt to taste
oil to fry
For tempering :
2 teaspoons coconut oil
1/2 teaspoon mustard seeds
pinch of asafoetida
1 sprig curry leaves ( roughly torn)
Garnish ( optional) :
cilantro leaves
Method :
1. Grind all the ingredients given under ' to soak' and 'to grind' along with 1/4 cup water into a thick paste and set it aside.
2. Soak the dals along with dry red chillies for 45 minutes and grind it along with other ingredients given under 'vadai ' to a vadai batter consistency.
3. Transfer it to a bowl, add salt and mix well.
4. Heat oil in a kadai/wok/pan and when the oil is hot, shape them like vadai or drop small portions of the batter using a spoon.
5. Cook over low to medium flame so that the vadai is cooked on all sides uniformly.
6. Drain in a kitchen towel and set it aside.
7. In a deep bottom vessel add the whisked curd, turmeric powder, the ground spice paste and mix well.
Chef tip : Add 1/4 -1/2 cup water to the curd so that the kuzhambu does not become too thick. You can decide the consistency according to your taste preference and adjust water quantity accordingly.
8. Place the vessel over low flame and allow it to cook for 4-5 minutes only and switch off.
9. Add the vadai to the kuzhambu .
10. Heat a small pan or an iron ladle with coconut oil and temper with mustard seeds, curry leaves and asafoetida.
11. Pour it over the kuzhambu .
Your authentic North Arcot Style Vadai Mor kuzhambu is ready to be served along with your South Indian Meals.
Happy Cooking !
With love,
Masterchefmom
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