VENDAKAI MOR KULAMBU/ Ladiesfinger mor kuzhambu

There are many ways to cook this simple mor kulambu.
I remember my grandmother cooking with just yam
without adding any dals.
This dish was done by the aunty. Everyone loved it.
Here is the recipe.


VENDI MOR KULAMBU

Ingredients:
7 small young ladies finger, wash, wipe and cut into halves
2 cups sour curds beaten well, not too watery
½ tsp tumeric powder
Little asafoetida powder
2 tbs oil
Salt to taste
2 tsp young ginger finely chopped

To Grind:
½ tsp channa dal soaked
½ tsp toor dal soaked
½ tsp coriander seeds
¼ tsp pepper corns
½ tsp cumin seeds
3 green chillies
3 tbs coconut

To Season:
¼ tsp mustard seeds
2 dry red chillies broken
1 sprig curry leaves
Little coriander leaves for garnishing.

Method:
Heat a wok, add little oil and stir fry the cut vendi, till slimy thing
Is no more and the vendi is a little cooked. Remove and keep aside.

Grind the ingredients under “grind” to a nice paste.
Heat oil in a pot, add in the remaining oil.
Add in the mustard seeds, curry leaves, ginger and dry red chillies.
Sauté well , add in the ground paste, with tumeric powder.
Stir nicely, add 1 cup of water or more , the asafoetida powder and salt
Let it boil slowly till there is no raw smell . See that it does not stick to the bottom.

Now add in the vendi and let it simmer so that the vendi gets cooked.
Now add in the beaten curds. Cook on a very low flame and do not
Let it boil vigoursly.At this stage you can add more liquid if you find the gravy very thick. Taste for salt and remove. Garnish with the coriander leaves.