Vendakkai Moor Kulambu

This is a very flavorful kulambu. I bet to smell your hand after eating. I learned this Kulambu from watching Yogambal Sundar YouTube channel. Initially, I thought there were a lot of ingredients to the masala but after trying the recipe, I fell in love with it.

Preparations:

Take 1 to 2 cups of thick curd or thick moor in a pan and whisk it. Keep this aside.

For Grinding:

Add the below ingredients to the Mixie Jar directly. Add some water and soak it for 10 minutes. Grind it to a masala paste.

1 Tablespoon - Thuvaram Paruppu/Thoor Dhal

1 Tablespoon - Arisi/Raw Rice

1/2 Teaspoon - Jeeragam/Jeera seeds

1/4 Teaspoon - Kothamalli vithai/Coriander seeds

1/2 cup shredded Thengai/coconut

2 nos Red chillies

3 nos Green chillies

Small inch - Inji/Ginger

For Tempering:

1/4 Teaspoons Kadugu/Mustard Seeds

1 - 2 round chillies

1/4 Teaspoon Perungayam/Asafoetida powder

For Kulambu:

1/2 cup - 1 cup of cut Vendakkai/Lady's Finger

2 Tablespoon Thenga ennai/Coconut Oil

1/4 Teaspoon Manjal podi/Turmeric Powder

Uppu/Salt

Few Karuveppalai/Curry Leaves

Few Kothamalli thalai/Coriander leaves

How to Cook:

1) Add the ground masala paste, turmeric powder, and salt to the curd and mix it.

2) Either deep fry or shallow fry the vendakkai with a little salt.

3) Add the cooked vendakkai to the curd mixture.

4) Keep the pan on the stove on medium flame, bring it to a frothy boil consistency, and switch off the flame.

5) In coconut oil, add the tempering ingredients and add it to the moor kulambu.

6) Garnish the kulambu with fresh curry leaves, coriander leaves, and coconut oil.

Few Tips:

1) Don't over-boil this kulambu, it will break the curd. Please switch off the flame when you see the frothy layer forming the kulambu.