South Indian non vegeterain recipe is never complete without a masala fish fry....
The cucumber dal is a type of dal cooked with yellow lentils and Indian cucumber. Andhra ...
Any recipe made with eggplant taste good. Chutney made with brinjal different from other ...
Methi Chicken is one of the most famous and delicious dishes from the Hyderabadi cuisine....
The dish bhuna chicken is an extension of that process where meat is added to the spices ...
This is one of the easiest, delicious and healthy mushroom recipes, served with roti, ric...
This curry which is most compatible with rice will be popular among all in south India.Chettinad is also no exception.I don't think there will be much difference in preparation too.Those who don't like curd rice also will like this curry.For those who cannot take curd can also have this without any problem.Usually, people use sour curd for the curry.
Vendakkai More Kuzhambu is simply a very satisfying south Indian flavourful dish made with fried Okras added to mildly heated tangy gravy made with yogurt spiced with mixture of fresh coconut, little rice and green... Read More..
Vendakkai More Kuzhambu is simply a very satisfying south Indian flavourful dish made with fried Okras added to mildly heated tangy gravy made with yogurt spiced with mixture of fresh coconut, little rice and green chillies; flavoured with curry leaves. A very easy to prepare dish that tastes absolutely refreshing with rice! Mor Kuzhambu or More kulambu is a versatile dish and can be made with a variety of vegetables added into the savoury gravy which includes Winter melon (ash gourd, neer poosanikkai or petha), ripe mango, brinjal, cucumber, drum stick, potato, manathakali vatral, sundaikkai vatral etc. Mor or More in Tamil means buttermilk while kulambu or Kuzhambu is gravy or curry.
There are various ways of making the More Kuzhambu. Some sect of people use peppercorns to spice the gravy while some use green chillies. Both impart impeccable and unique flavours to the dish. Green chillies along with fresh coconut are a fantastic combination; sweetness from the coconut and heat from the green chillies is balanced righty to enhance and offer fantastic savour to the Kuzhambu.
More Kuzhambu may also be called by various names in India such as Kachiya moru in Malayalam, Majjiga Charu or Majjiga pulusu in Telugu, Majjige huli or Majjige saaru in Kannada, or Kadhi in Gujarathi or Hindi and all of these are similarly cooked with very little variations done according to their regional ingredients and flavours. Okra Often Okra is shirked by many for its gummy, slimy, mucilaginous qualities but in the southern states of India, okra is widely added to a variety of dishes such as stews, curries, stir-fries etc. Okra's characteristic mucilaginous quality comes from acetylated acidic polysaccharide and galaturonic acid contained within.
When cut, it releases these chemical compounds and makes an ideal ingredient to naturally thickened stew of vegetables and legumes. Okra has a striking finger like appearance and variety of sizes. Smaller the size, the okra is tender and has most pleasing flavour while the larger pods tend to become tough and woody. Okra’s flavour stands above any comparison and mingles well with spices to absorb and offer wonderful and appetizing dishes. Few have described the flavour of okra as something between and eggplant and asparagus. But when cooked, the texture of okra is soft and flavours delicate. When deep or stir-fried, they have a nice crispness and crunchiness to provide while you take a bite.
Okra is power packed with nutritional benefits. It is rich in vitamin A, vitamins B1, B2, B3, B6 and folacin. It also provides impressive amount of potassium and calcium. Recipes made with Okra For centuries in the Middle East and India, Okra has being a great addition to some delectable soups and stews. They are also battered fried, grilled etc. Some of the wonderful and nutritious recipes of Okra are Bhindi Kurkuri Crispy Okra, Stuffed Okra Bharwan Bhindi, Kadai Bhendi, Okra soup, Rai Wali Bhindi (Mustard Okra), Bhendi Jaipuri. Okra or Vendakkai is also added to the popular lentil stew of southern India popularly known as Sambar.
How to make Okra Curd Curry/ Vendakkai More Kuzhambu: Ingredients:
Okra - 200 gms
Coconut, grated - 1 cup
Coconut oil - 3 tbsp
Curry leaves - 2 springs
Fenugreek seeds - ¼ tsp
Green chillies - 6 nos
Hing - pinch
Mustard seeds - ½ tsp
Red Chillies - 4 nos
Rice - ½ tsp
Salt - to taste
Turmeric pd - ¼ tsp
Yogurt, beaten - 1 cup
Take a bowl, add fresh grated coconut, rice (soaked in water for half hour), green chillies and grind to a paste in the blender Cut the okras in 1 inch size and fry them in coconut oil and keep aside. Take a bowl, add the coconut paste and mix in the beaten yogurt, salt and little water. Mix well. Heat oil in a pan and when it becomes hot, add mustard seeds. When they crackle, add fenugreek seeds, red chillies, turmeric pd, hing, curry leaves.
Add the yogurt mixture and allow it to boil just once. Switch off the flame and add the fried okra. Serve with rice. Tips: Use fresh grated coconut which enhances the flavours of the Kuzhambu with its natural sweetness to offer. Get the Kuzhambu to just boil once only and use low heat while cooking the gravy. Vendakkai More Kuzhambu is extremely a luscious dish to taste.
The blend of mildly spiced cured added with fried Okra is very appetizing and flavourful. A bite of this Kuzhambu will blow up your palate with exotic and alluring flavours that will linger for a long time. Not only for its taste but it is also a healthy and nutritious dish. Do try this recipe and enjoy its taste. Click on the below link for detailed recipe:
durga katyayini Posted on Tue May 14 2013
This is mouthwatering, We indeed know the taste of it, recipe prepared almost every week, we also do add cilantro leaves.Reply 0 - Replies
habibijan Posted on Tue May 14 2013
I normally just "Like" abd reserve comment, but I really can't wait to make this, and I totally get you about the bed of rice. Thanks, VahChef!Reply 0 - Replies
Nafisa Sarker Posted on Tue May 14 2013
i got married in very young age...........don't know how to cook well.but i have to say you help me a lot......thanksReply 0 - Replies
karthikrg99 Posted on Wed May 15 2013
If you soak some coriander seeds, cumin seeds and toor daal (1/2 tsp) along with the rice and grind it, the flavor is nicer :)Reply 0 - Replies
Ram205000 Posted on Wed May 22 2013
Sir we can also add channa daal and cumin seeds in grinding,which will thicken itReply 0 - Replies
Bangarubaskar Rajamanickam Posted on Tue Jul 09 2013
Tkns a lot to paste the proper method of traditional recipe great going.........Reply 0 - Replies
potbottle Posted on Tue May 14 2013
Nice dish!Reply 0 - Replies