How to Cook Tasty Iyengar style Vendakai Mor-Kuzhambu

Iyengar style Vendakai Mor-Kuzhambu.

You can cook Iyengar style Vendakai Mor-Kuzhambu using 20 ingredients and 5 steps. Here is how you cook that.

Ingredients of Iyengar style Vendakai Mor-Kuzhambu

1. It's 8 of okra / vendakai.
2. It's 3 tbsps of coconut oil.
3. It's 2 tbsps of ghee.
4. You need to taste of salt.
5. Prepare 3 tbsps of toor dal.
6. It's pinch of turmeric a.
7. Prepare to taste of salt.
8. You need 2 tsps of fenugreek.
9. Prepare 2 tsps of cumin.
10. You need 1 handful of coconut scrapings.
11. Prepare 1/2 inch of ginger piece.
12. You need of water.
13. You need 4 of green chillies.
14. It's 4 of chillies dry red.
15. You need 250 ml of curd Sour.
16. Prepare 100 ml of water.
17. It's 1 tsp of ghee.
18. Prepare 1 tsp of mustard seeds.
19. You need 1 pinch of asafoetida.
20. Prepare 3 of chillies dry red.

Iyengar style Vendakai Mor-Kuzhambu step by step

1. Soak the toor dal in water, add a little turmeric and leave it in a blender jar for about 30 minutes. Meanwhile take a wok, on medium heat, add 2 tbsps of sesame oil and saute fenugreek, green chillies ,ginger piece and dry red chillies until aromatic, transfer this to the soaking toor dal,add coconut scrapings, coriander leaves and cumin / jeera. Grind this to a fine paste..
2. In the same wok, on medium heat, add 3 tbsps of coconut oil and 2 tbsps of ghee, fry the chopped okra until crisp, sprinkle little salt over it and saute until the outer skin of the okra turns light brown..
3. In a medium sized vessel, add the ground paste and whisk in 250 ml of sour curd and 100 ml of water without any lumps. Keep this on medium heat and stir continuously, do not leave this on heat without stirring, it will burn at the bottom and give smoky taste. Care must be taken. As you stir this, it will start boiling and the liquid will start to thicken. The liquid will froth in the sides..
4. Now add the fried okra to this and stir. Switch off the heat. Take a tempering pan or use the same wok that you used to fry the grinding ingredients and the okra, add a tsp of ghee, temper mustard seeds, asafoetida and break the dry red chillies and then add it. Saute this and add it to the mor-kuzhambu..
5. Serve this hot with plain rice accompanied by plantain stir fry..