Tamil style vendakkai mor kuzhambu recipe made with coconut. Easy mor kulambu recipe. Tamilnadu style simple more kuzhambu recipe made with vegetables / ladies finger – step by step pictures and video.
Here is a very simple and easy to do mor kuzhambu recipe made with ladies finger. I have already shared a variation of the recipe made using white pumpkin here . Do check that too!
Here is the video of how to make Vendakkai Mor Kuzhambu / “Vendakkai Mor Kuzhambu seivadhu eppadi”?
Here is a step by step tutorial of how to do Vendakkai Mor Kuzhambu First we will make a paste for making Vendakkai mor kuzhambu. Soak the toor dal and par boiled rice (puzhungal arisi) in half a cup of water for 20 minutes. Add in the rest of the ingredients listed under Vendakkai Mor Kuzhambu paste. Grind these ingredients in a small mixie jar to a smooth paste. This will be the base for making our Vendakkai Mor Kuzhambu.
The paste is ready.
Heat oil in a pan and add in the diced Vendakkai / ladies finger. Add in the salt and saute for 5-7 minutes till the ladies finger is no longer slimy and slightly roasted.
Add in the turmeric powder and saute for a few seconds.
Add in the ground paste and little water to dilute the gravy.
Adjust for seasoning by adding salt. Let the curry simmer for a couple of minutes.
Whisk the curd / plain yogurt well and add it to the pan. You can also run the curd in a mixie (pulse once or twice) and add it for a smooth gravy. Immediately switch off the flame. Cooking the curd may curdle the kuzhambu.
The Vendakkai mor kuzhambu is almost ready. We will do a simple tempering for the kuzhambu now.
Heat oil in a pan and add in the urad dal and mustard seeds. Let the mustard seeds crackle. Add in the sliced shallots and saute till the shallots are nice and golden.
The nicely browned golden shallots adds a nice aroma to the Vendakkai Mor Kuzhambu. Once the shallots are brown, add in the curry leaves and dried red chillies.
Add the tempering to the Mor Kuzhambu gravy. Mix well and serve with hot rice.
Easy and Simple Vendakkai Mor Kuzhambu made with coconut is ready.
For the Vendakkai Mor Kuzhambu Paste
- 1 tablespoon toor dal
- 1 tablespoon par boiled rice
- 1/2 cup water
- 1/4 cup fresh shredded coconut
- 2 green chillies
- 1/4 inch piece ginger
- 2 small onions / Indian shallots
- 1 sprig curry leaves
- 3/4 teaspoon cumin seeds
Other Ingredients for Vendakkai Mor Kuzhambu
- 1 tablespoon Indian sesame oil
- 1.5 cups diced ladies finger
- 1/2 teaspoon + 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder
- 3/4 cup plain yogurt / curd
For tempering Vendakkai Mor Kuzhambu
1/2 teaspoon Indian sesame oil
1/4 teaspoon urad dal
1/4 teaspoon mustard seeds
5 Indian shallots, sliced
1/4 teaspoon asafoetida
2 dried red chillies
1 sprig curry leaves
First we will make a paste for making Vendakkai mor kuzhambu. Soak the toor dal and par boiled rice (puzhungal arisi) in half a cup of water for 20 minutes. Add in the rest of the ingredients listed under Vendakkai Mor Kuzhambu paste. Grind these ingredients in a small mixie jar to a smooth paste. This will be the base for making our Vendakkai Mor Kuzhambu.
Heat oil in a pan and add in the diced Vendakkai / ladies finger. Add in the salt and saute for 5-7 minutes till the ladies finger is no longer slimy and slightly roasted. Add in the turmeric powder and saute for a few seconds.
Add in the ground paste and little water to dilute the gravy. Adjust for seasoning by adding salt. Let the curry simmer for a couple of minutes.
Whisk the curd / plain yogurt well and add it to the pan. You can also run the curd in a mixie (pulse once or twice) and add it for a smooth gravy. Immediately switch off the flame. Cooking the curd may curdle the kuzhambu.
Heat oil in a pan and add in the urad dal and mustard seeds. Let the mustard seeds crackle. Add in the sliced shallots and saute till the shallots are nice and golden. The nicely browned golden shallots adds a nice aroma to the Vendakkai Mor Kuzhambu. Once the shallots are brown, add in the curry leaves and dried red chillies. Add the tempering to the Mor Kuzhambu gravy. Mix well and serve with hot rice.
Author: Suguna Vinodh
Prep Time: 10m
Cook Time: 10m
For the Vendakkai Mor Kuzhambu Paste
- 1 tablespoon toor dal
- 1 tablespoon par boiled rice
- 1/2 cup water
- 1/4 cup fresh shredded coconut
- 2 green chillies
- 1/4 inch piece ginger
- 2 small onions / Indian shallots
- 1 sprig curry leaves
- 3/4 teaspoon cumin seeds
Other Ingredients for Vendakkai Mor Kuzhambu
- 1 tablespoon Indian sesame oil
- 1.5 cups diced ladies finger
- 1/2 teaspoon + 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder
- 3/4 cup plain yogurt / curd
For tempering Vendakkai Mor Kuzhambu
1/2 teaspoon Indian sesame oil
1/4 teaspoon urad dal
1/4 teaspoon mustard seeds
5 Indian shallots, sliced
1/4 teaspoon asafoetida
2 dried red chillies
1 sprig curry leaves
First we will make a paste for making Vendakkai mor kuzhambu. Soak the toor dal and par boiled rice (puzhungal arisi) in half a cup of water for 20 minutes. Add in the rest of the ingredients listed under Vendakkai Mor Kuzhambu paste. Grind these ingredients in a small mixie jar to a smooth paste. This will be the base for making our Vendakkai Mor Kuzhambu.
Heat oil in a pan and add in the diced Vendakkai / ladies finger. Add in the salt and saute for 5-7 minutes till the ladies finger is no longer slimy and slightly roasted. Add in the turmeric powder and saute for a few seconds.
Add in the ground paste and little water to dilute the gravy. Adjust for seasoning by adding salt. Let the curry simmer for a couple of minutes.
Whisk the curd / plain yogurt well and add it to the pan. You can also run the curd in a mixie (pulse once or twice) and add it for a smooth gravy. Immediately switch off the flame. Cooking the curd may curdle the kuzhambu.
Heat oil in a pan and add in the urad dal and mustard seeds. Let the mustard seeds crackle. Add in the sliced shallots and saute till the shallots are nice and golden. The nicely browned golden shallots adds a nice aroma to the Vendakkai Mor Kuzhambu. Once the shallots are brown, add in the curry leaves and dried red chillies. Add the tempering to the Mor Kuzhambu gravy. Mix well and serve with hot rice.
Author: Suguna Vinodh
Prep Time: 10m
Cook Time: 10m
Find it online : https://www.kannammacooks.com/vendakkai-mor-kuzhambu-recipe/
Pudina Chutney Recipe. Easy and quick recipe for pudina chutney / mint chutney made with coconut and lentils. A popular South Indian style mint chutney recipe served with idli and dosa. Pudina Chutney recipe with step by step pictures and video.
If there is one thing that my mum has been behind me ever since the start of this year 2020 is to have more lemon and mint and a host of other things, thanks to all the WhatsApp uncles and aunties and their “food is medicine” forwards. This chutney is a tribute to all of them. I am sure it does not kill any virus but pretty confident that it tastes good with your idli or dosa for breakfast. This is the green chutney you should be serving for breakfast. While the traditional mint chutney is made with tamarind (one of my favorites), I made the pudina chutney this time by adding lemon and it tastes fantastic. The lemon juice adds a slight tang and the coconut adds a nice richness and body to the mint chutney. I am going to forward this picture and the pudina chutney recipe to my mum. Sadly, she only knows how to read the messages. She is yet to learn to forward messages. So I need to do the spamming myself. So make this chutney and post your “food is medicine” posts 🙂
This Pudina chutney stays good in the refrigerator for a couple of days. You can spread it on a sandwich, add it to rice, serve with any kind of dosa, idli, rava idli etc… This is a very versatile mint chutney.
Click the link below to find more varieties of pudina chutney and dishes made using pudina leaves / mint leaves as the main ingredient. Recipes on Kannamma Cooks using Pudina / Mint leaves recipes
Here are some of the equipment, utensils and gadgets that will be useful for making this pudina chutney recipe. Click on the link to buy them online. Panasonic Mixie Teak-wood Chopping Board Glass Mixing Bowls (500 ml) Measuring Spoons Saute / Stainless Fry Pan Spatula Kadai for Tempering spices Carbon Steel Knife
Here is the video of how to do Pudina Chutney for Idli and Dosa Tamil Style. (Actually South Indian style as this pudina chutney – with some variation is popular in Telugu, Kannadiga and Malayali Keralite homes too! )
Here is a pictorial of how to do Pudina Chutney step by step: Heat little oil in a pan and add in the urad dal and toor dal. Use unpolished lentils for this pudina chutney recipe. Try to use unpolished dal as they are more healthy and minimally processed. Roast the lentils on a low flame till they are nice and golden. Low flame is key. If you cook on a high flame, the lentils might burn and the flavour of the pudina chutney will not be very palatable.
Once the lentils are half done, add in the dried red chillies and the curry leaves. I have used Guntur chillies or the long dried red chillies for the recipe today. The Tamilnadu chillies / Gundu chillies also works well in this pudina chutney recipe. Adjust the quantity of the chillies according to your taste. If you want a spicy pudina chutney, add more chillies and vice versa. Saute for a few seconds.
Add in the fresh shredded coconut and saute for a few seconds. The fresh coconut adds a nice richness and body to the pudina chutney.
Add in the salt and Jaggery. The little jaggery is optional in this pudina chutney. If you do not want to add jaggery, just omit it while making the pudina chutney. Jaggery nicely rounds the flavour of the pudina chutney. I love to add jaggery to my chutneys.
Remove the sauteed ingredients and set aside on a plate to cool.
In the same pan, add in the cleaned and washed pudina leaves / mint leaves. Add only the leaves. The stems are very fibrous. Discard the stems. Saute for a few seconds until the mint leaves are wilted. Do not cook the mint leaves for long. Remove the mint leaves and set aside to cool.
Now we will grind the sauteed ingredients to make pudina chutney. Take a small mixie and add in the lentil mixture. Add in a little water and grind to a smooth paste. First we will grind the lentils and then we will grind the mint leaves. By doing so, the pudina chutney will be a nice green colour with the green specks that are so good to look at and also the awesome taste.
Now add in the mint leaves and grind the pudina chutney briefly. Use the pulse mode / setting in the mixie and grind the pudina chutney for a few seconds only. The green specks should still be visible.
Now, add juice of half a lemon to the pudina chutney. The lemon adds a slight tang that makes the pudina chutney taste so good. Taste the pudina chutney and add more lemon juice if need be.
Tempering for the pudina chutney Heat Indian sesame oil in a pan and add in the mustard seeds and urad dal. Let the mustard seeds crackle. Add in the curry leaves and dried red chillies. Saute for a few seconds.
Add the tempering to the pudina chutney. Serve the pudina chutney / mint chutney with idli or dosa. Click on the link below to find your favorite idli or dosa recipe on the site. Idli and dosa varieties
Main Ingredients for the Pudina Chutney / Mint Chutney
- 1.5 teaspoon peanut oil
- 2 tablespoon urad dal (unpolished white dal)
- 2 tablespoon toor dal
- 4 dried red chillies
- 1 sprig curry leaves
- 1/3 cup fresh shredded coconut
- 1/2 teaspoon salt
- 1 teaspoon jaggery
- 2 cups mint leaves / pudina leaves
- 1/3 cup water
- 1 tablespoon lemon juice
Tempering Ingredients for the Pudina Chutney / Mint Chutney
1 teaspoon Indian sesame oil
1/4 teaspoon mustard seeds
1/4 teaspoon split urad dal
1 sprig curry leaves
2 dried red chillies
Heat little oil in a pan and add in the urad dal and toor dal. Roast the lentils on a low flame till they are nice and golden. Once the lentils are half done, add in the dried red chillies and the curry leaves. Adjust the quantity of the chillies according to your taste. If you want a spicy pudina chutney, add more chillies and vice versa. Saute for a few seconds. Add in the fresh shredded coconut and saute for a few seconds. The fresh coconut adds a nice richness and body to the pudina chutney.
Add in the salt and Jaggery. The little jaggery is optional in this pudina chutney. If you do not want to add jaggery, just omit it while making the pudina chutney. Jaggery nicely rounds the flavour of the pudina chutney. I love to add jaggery to my chutneys. Remove the sauteed ingredients and set aside on a plate to cool.
In the same pan, add in the pudina leaves / mint leaves. Saute for a few seconds until the mint leaves are wilted. Do not cook the mint leaves for long. Remove the mint leaves and set aside to cool.
Take a small mixie and add in the lentil mixture. Add in a little water and grind to a smooth paste. First we will grind the lentils and then we will grind the mint leaves. By doing so, the pudina chutney will be a nice green colour with the green specks that are so good to look at and also the awesome taste.
Now add in the mint leaves and grind the pudina chutney briefly. Use the pulse mode / setting in the mixie and grind the pudina chutney for a few seconds only. The green specks should still be visible.
Now, add juice of half a lemon to the pudina chutney. The lemon adds a slight tang that makes the pudina chutney taste so good. Taste the pudina chutney and add more lemon juice if need be.
Tempering the pudina chutney : Heat Indian sesame oil in a pan and add in the mustard seeds and urad dal. Let the mustard seeds crackle. Add in the curry leaves and dried red chillies. Saute for a few seconds.
Add the tempering to the pudina chutney. Serve the pudina chutney / mint chutney with idli or dosa.
Notes
Along with the mint leaves, you can add a little coriander leaves for a variation. It tastes good too!
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 10m
