Mor Kulambhu and Potato Roast

Another session of Blogging Marathon has started and for this session I chose combo dishes .For this week I will be sharing combo dishes and today's recipe is a simple and authentic mor kulambhu and potato roast.
I have already shared two recipes of mor kulambhu here and here.
Today's version is typical Tanjore style vendaikkai mor kulambhu with no onion garlic.As this doesn't have onion and garlic this kulambhu is mostly made during auspicious and fasting days.
For this morkulambhu potato roast or raw banana roast is a perfect pair and the curd needs to be slightly sour to get a nice taste.Lets move on to the recipe...................

Basic Information

Preparation time ~ 10 minutes
Cooking time ~ 15 minutes
Serves ~ 3

Ingredients

Ingredient	Quantity
Slightly sour thick curd/thayir	11/4 cups
Okra/ladies finger/vendakkai	10-12 (small size)
Turmeric powder	1/4tsp
Curry leaves/karivepillai	5-6 leaves
Coriander leaves/kothamalli	1tbs(chopped)
Salt	11/4tsp
Oil	3 tsp

Grind to a Fine Paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Green chilly/pacha milagai	4-5
Red chilly/vara milagai	1
Ginger/inji	1inch
Rice/arisi	1 tbs
Toor dhal/tuvaramparuppu	2tsp
Cumin seeds/jeeragam	1/2tsp

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal	1/2tsp
Red chilly/vara milagai	2
Asafoetida/perungayam	a pinch

Method

Soak the rice and dhal for 15 minutes,chop the ladies finger/okra into 11/2' inch piece and grind the given ingredients to a fine paste,whisk the yogurt or pulse it in a blender and keep it aside.

Heat a pan with a tsp of oil saute the okra in a medium flame till it changes the color and becomes tender,remove it and set it aside.Now heat the pan with the remaining oil and do the tempering with the ingredients and add the curry leaves.

Now add  the ground paste,add the turmeric powder and a cup of water,let it boil.Add the sauteed okra to it and cook it for couple of minutes.

Now add in the whisk curd and allow it to cook for one boil,put off the stove and sprinkle the chopped coriander leaves.

Vendakkai Mor Kulambhu is ready.

Serve it  with rice and potato roast.

Click here for the recipe of Potato Roast.

Enjoy..........................................................

• After adding the whisk curd do not boil it for a long time,just one boil otherwise it may curdle.
• The okras need to be sauteed in a medium flame and it should be slightly crunchy.
• Instead of ginger,mango ginger(maa inji) can be added which gives a very nice flavor to the kulambhu.
• After adding the ground paste stir and immediately add the water otherwise it sticks to the bottom.

Check out my fellow bloggers participating in Blogging Marathon #36.