Mor Sambar or Sambar made with buttermilk is a nice variation to the usual sambar made for lunch. This is a very simple recipe and can be made within minutes. I have adapted this recipe from Mrs. Anuradha Krishnamoorthy. Also, here is the recipe for traditional Mor-kuzhambu .
Prep Work Mix 3/4 cup of plain yogurt (curd) with 1/2 cup of water and mix well with a whisk to get rid of lumps. Set aside. Boil 1/3 cup of Toor dal with a cup of water in a pressure cooker for 5 whistles. Remove from heat and allow the pressure to settle naturally. Set aside.
Fry the ladies finger in a teaspoon of oil and a pinch of salt until the veggie is brown and no more slimy. Set aside.
Masala Powder
Dry roast coriander seeds and dry red chillies on a low flame until the seeds are slightly brown and very aromatic. Remove from the skillet and set aside on a plate to cool. In the same skillet, dry roast fenugreek seeds (vendayam) on a low flame until the seeds are slightly brown and very aromatic. The fenugreek seeds will start to splutter once its roasted. Roasting the fenugreek seeds will reduce the bitterness in the seeds. Do not use a lot of fenugreek seeds. The curry will become very bitter. Once roasted, remove from the skillet and set aside on a plate to cool.
Grind the roasted seeds and the chilli to a fine powder. Set aside.
I have been using my Panasonic heavy duty mixie for over a decade now and its still going strong. My mom, aunt and Vinodh’s aunt all use Panasonic and we love it as it does a great job of grinding masalas to a fine powder or paste. Here is where you can buy them.
Heat sesame oil (gingely oil) in a pan and add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add in the asafoetida powder (perungayam – hing). Add half a cup of water and the ground masala powder. Simmer for a couple of minutes.
Add a cup of water and the cooked dal mixture. Add in the fried ladies finger and salt. Let the mixture come to a full boil.
Switch off the flame and add in the yogurt-water mixture.
Serve hot with rice.
Prep
- 3/4 cup Plain Yogurt – Curd
- 1/3 cup Toor Dal
For Frying Ladies Finger
- 15 Ladies Finger, cut into inch size pieces
- 1 teaspoon sunflower oil
- a pinch of salt
For the Curry
- 2 teaspoon coriander seeds
- 5 dry red chillies
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon sesame oil
- 1/4 teaspoon mustard seeds
- 1 sprig curry leaves
- 1/4 teaspoon asafoetida
- 1 teaspoon salt
Prep
- Mix 3/4 cup of plain yogurt (curd) with 1/2 cup of water and mix well with a whisk to get rid of lumps. Set aside.
- Boil 1/3 cup of Toor dal with a cup of water in a pressure cooker for 5 whistles. Remove from heat and allow the pressure to settle naturally. Set aside.
For Frying Ladies Finger
- Fry the ladies finger in a teaspoon of oil and a pinch of salt until the veggie is brown and no more slimy. Set aside.
For the Curry
- Dry roast coriander seeds and dry red chillies on a low flame until the seeds are slightly brown and very aromatic. Dry roast fenugreek seeds on a low flame until the seeds are slightly brown and very aromatic. Remove from the skillet and set aside on a plate to cool.
- Grind the roasted seeds and the chilli to a fine powder. Set aside.
- Heat sesame oil (gingely oil) in a pan and add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add in the asafoetida powder (perungayam – hing). Add half a cup of water and the ground masala powder. Simmer for a couple of minutes.
- Add a cup of water and the cooked dal mixture. Add in the fried ladies finger and salt. Let the mixture come to a full boil.
- Switch off the flame and add in the yogurt-water mixture.
- Serve hot with rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: curry
- Cuisine: Tamilnadu
Prep
- 3/4 cup Plain Yogurt – Curd
- 1/3 cup Toor Dal
For Frying Ladies Finger
- 15 Ladies Finger, cut into inch size pieces
- 1 teaspoon sunflower oil
- a pinch of salt
For the Curry
- 2 teaspoon coriander seeds
- 5 dry red chillies
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon sesame oil
- 1/4 teaspoon mustard seeds
- 1 sprig curry leaves
- 1/4 teaspoon asafoetida
- 1 teaspoon salt
Prep
- Mix 3/4 cup of plain yogurt (curd) with 1/2 cup of water and mix well with a whisk to get rid of lumps. Set aside.
- Boil 1/3 cup of Toor dal with a cup of water in a pressure cooker for 5 whistles. Remove from heat and allow the pressure to settle naturally. Set aside.
For Frying Ladies Finger
- Fry the ladies finger in a teaspoon of oil and a pinch of salt until the veggie is brown and no more slimy. Set aside.
For the Curry
- Dry roast coriander seeds and dry red chillies on a low flame until the seeds are slightly brown and very aromatic. Dry roast fenugreek seeds on a low flame until the seeds are slightly brown and very aromatic. Remove from the skillet and set aside on a plate to cool.
- Grind the roasted seeds and the chilli to a fine powder. Set aside.
- Heat sesame oil (gingely oil) in a pan and add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add in the asafoetida powder (perungayam – hing). Add half a cup of water and the ground masala powder. Simmer for a couple of minutes.
- Add a cup of water and the cooked dal mixture. Add in the fried ladies finger and salt. Let the mixture come to a full boil.
- Switch off the flame and add in the yogurt-water mixture.
- Serve hot with rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: curry
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/mor-sambar/
Paruppu Thogayal Recipe. Easy to do and very tasty side dish, served with rice for lunch. Made with lentils – toor dal and coconut. With step by step pictures.
Note: For Chutneys and masala powders, I use a combination of Byadagi chillies and the regular Tamil gundu chillies or Guntur chillies. Byadagi chillies are not very spicy but it gives a very bright red colour to the chutney when ground. Byadagi Chillies come from the Haveri district in Karnataka. The chilli is long and wrinkled and deeply red. Its not very hot but imparts a dark colour and aroma. I have used Byadagi chillies today for the thogayal. They impart a bright red colour to the chutney that’s very appealing. If you want a spicy chutney, add a combination of byadagi and guntur chillies.
Prep Work: First, we will be charring the tamarind in fire. Its called as “sutta puli” in tamil. Take a marble size tamarind and press with fingers to form a sphere. Insert the tamarind in a skewer and char it in fire on a gas stove for 15-20 seconds. The outer skin would turn black. Remove and set aside to cool.
Heat oil in a heavy skillet and add in the toor dal and dry red chillies. Slowly roast the lentils on a low flame till the lentils are light brown in colour. Set aside on a plate to cool.
Dry roast fresh shredded coconut on a low flame till it slightly changes colour. Do not roast the coconut for long. Remove from heat and set aside on a plate to cool. If you like the flavor of raw coconut, you can skip this step of roasting coconuts.
Note: If you want a rich thogayal, add more shredded coconut.
Grinding:
Take all the prepared ingredients, raw garlic, salt and grind it in a heavy duty mixie jar with very little water (upto 1/4 cup water) to a thick paste.
I have been using my Panasonic heavy duty mixie for over a decade now and its still going strong. My mom, aunt and Vinodh’s aunt all use Panasonic and we love it as it does a great job of grinding masalas to a fine powder or paste. Here is where you can buy them.
Serve hot with rice and ghee. Ghee is a must!!!!
- 1 Marble size tamarind
- 1/2 cup toor dal
- 3 Byadagi chillies
- 2 Guntur Chillies
- 1/3 cup fresh shredded coconut
- 1/4 teaspoon salt
- 5 cloves garlic
- Insert the tamarind in a skewer and char it in fire on a gas stove for 15-20 seconds. The outer skin would turn black. Remove and set aside to cool.
- Heat oil in a heavy skillet and add in the toor dal and dry red chillies. Slowly roast the lentils on a low flame till the lentils are light brown in colour. Set aside on a plate to cool.
- Dry roast fresh shredded coconut on a low flame till it slightly changes colour. Do not roast the coconut for long. Remove from heat and set aside on a plate to cool.
- Take all the prepared ingredients, salt, raw garlic and grind it in a heavy duty mixie jar with very little water (upto 1/4 cup water) to a thick paste.
- Serve hot with rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Chutney
- Cuisine: Tamilnadu
