OKRA MOR KULAMBU

      For the first time when I tried Mor Kulambu it curdled up. I did not know the key factor. So I made up my mind not to make Mor Kulambu here after. Then now I made a try with the tips from Jeyashri's blog which came out perfectly.

INGREDIENTS

OKRA/LADY’S FINGER	4 - 5
CURD/YOGURT	1 Cup
GREEN CHILLY	3
TOOR DHAL	1 Tbsp
JEERA	1 Tbsp
COCONUT	2 Tbsp
HING	A Pinch
TURMERIC POWDER	A Generous Pinch
SALT	To Taste
OIL/ COCONUT OIL	1 Tsp
CURRY LEAVES (OPTIONAL)	Few

STEP BY STEP PICTURES

Wash & wipe the okra. Then cut into small pieces.

In a kadai add little oil & fry the okra until the stickiness is removed or till you find the brown spots on okra.

Transfer to a plate and keep aside.

Now take the curd and beat it to make buttermilk. Add turmeric powder,salt,asafoetida.

Soak toor dhal in water for 10 mins. Grind green chilly,coconut,jeera,toor dhal to a smooth paste. Add the butter milk for grinding instead of using water.

Now add the grounded mixture to the butter milk.

Now heat the mixture in a kadai in low flame. Switch off the flame when it starts to raise. It should not boil else it will curdle up.

Now temper mustard seeds in coconut oil. You can use Curry leaves, Dry red chilly for tempering. It is optional.

Add okra before serving.

It taste heaven with usili.

NOTES

• You can make mor kulambu with Ash gourd,Ulundhu vadai also.
• Corainder powder can also be added while grinding.
• You get the yellow colour only after boiling. So do not add more turmeric powder.