Saturday, December 24, 2011

Moor Kuzhambu

Onion(medium) - 1
Tomato(medium) - 1
Ladies finger - 6-7 nos
Toor dal - 2 tbsp
Ginger garlic paste - 1 tbsp
Grated coconut - 3 tbsp
Green chili - 4 nos(adjust to your taste)
Fresh Curd - 200ml
Turmeric powder - pinch
To Temper
Oil -  1 tbsp
Mustard - 1 tsp
Urad Dal - 1 tsp
Curry leaves - few

Soak the toor dal for 30 minutes.Chop the onion lengthwise and tomato into small pieces.Cut the ladies finger into  2cm pieces approx

First shallow fry the ladies finger in 2 tbsp of oil and keep it aside(make sure that ladies finger is cooked well). Heat oil in a sauce pan,add onion and saute it.Once onion become translucent, add the ginger garlic paste and  tomatoes and fry for 5 min

In the mean time grind the toor dal,coconut & green chili into paste and add it along with enough water(approx 250ml),turmeric powder and salt.

Once it comes to boil, the gravy starts to thicken,so mix it well. After the raw smell goes off,add the fried ladies finger and keep it in low flame.

Finally add the curd, mix it well and switch off the flame(Dont allow to boil after adding the curd and also keep the flame in low while adding the curd,otherwise it curdles).

Then heat oil for tempering in another pan and add the mustard,once it splutter add urad dal and curry leaves and add it into gravy. 

Serve with hot steamed rice. 

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