MOR KUZHAMBU / IYENGAR MORKUZHAMBU/ MOR CURRY / KADHI

INGREDIENTS:

Curd - 2 cups (slightly sour)
Lady's finger - 6
Turmeric powder - 1/4 tsp.
Toor dhal - 1 tsp.
Jeera - 1 tsp.
Green chillies - 2 or 3
Raw rice - 1/2 tsp.(optional)
Coconut(scraped) - 2 tablespoons
Ginger - 1/2" piece
Mustard seeds - 1/2 tsp.
Hing - a pinch
Curry leaves - few
Oil- 2 tsp.
Ghee-1 tsp.
Salt - as per taste

METHOD:

Blend curd with a little water. Mix turmeric powder and salt to curd. Keep aside.

Soak toor dhal, jeera and rice in water for 15 minutes. Grind it with coconut, ginger and green chillies to a fine paste. (If the blended curd is thick, need not add rice while soaking).

Cut ladysfinger into long pieces.

Heat a pan, add oil and ghee, temper with mustard seeds, hing and curry leaves and saute the okra well alongwith little salt. Now add the ground paste and allow it to cook till the raw smell goes. Pour in the blended curd and heat till frothy. (Do not bring it to a boil. When boiled it will curdle). Generally, ladysfinger and ashgourd is used for this kozhambu. If using ash gourd, cook it with salt and add to the kozhambu.

VARIATIONS:

MOR CURRY OF KERALA

Toor dhal is not used and chilli powder and dry red chillies are used alongwith green chillies.
Coconut oil is used. Onion mor curry, kumbhalanga mor curry, cheera mor curry etc. are the different names named after the vegetables used in that.

GUJARATI KADHI

Besan flour and ajwain is added to the curd. Chilli powder is also added. Pakodi kadhi (besan flour fritters) is popular in North India. Kadhi is also made without pakodis.