Tamilnadu More Kozhambu is traditional gravy of the Tamil Region of India and Sri Lanka. It is usually served with steamed Rice or Chappati. I have used okra/ladies finger in this recipe. You can substitute okra for White Pumpkin, Ash Gourd and even Medu Vada.
Ingredients for Grinding:
Grated Coconut – ½ cup
Soaked Raw Rice – 2 tsp (optional)
Green Chilli – 3 (according to spiciness required)
Roasted Jeera (Cumin) Powder – ¼ tsp
Ingredients for Tempering:
Coconut Oil-2 tsp
Mustard seeds (Rai) – ½ tsp
Split and skinned Black Gram (Urad Dal) – ½ tsp
Curry Leaves- 1 string
Asafoetida (Hing) – 1 pinch
Dry Red Chilli – 1 broken
Other Ingredients:
Yogurt (Dahi/ Curd) – 2 cup (whisked smoothly)
Okra (Ladies finger/ Bhindi) – 10
Turmeric Powder (Haldi) – ¼ tsp
Salt to taste
Cilantro – 1 tbsp (finely chopped)
Preparation:
Wash the okra well and drain. Cut the crown and tail and discard. Cut them into 1 ½ inch pieces.
Grind the ingredients (listed under the ingredients for grinding) to a fine paste with little water.
Heat ¾ tsp Oil in pan and sauté okra until it becomes soft on low to medium heat. When it is half done, add a pinch of salt and continue. When it is done, transfer to a different bowl.
Heat 2 tsp of oil in the same pan. Add Mustard seeds. Once it splutters, add Black Gram (Urad Dal), dry Red Chilli and Curry Leaves. Stir fry for 30 seconds.
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Add sautéd ladies finger, water and Turmeric Powder.
When it starts boiling, add the ground Coconut Masala and salt.
Mix and stir cook for 2 minutes. Add the yogurt (curd) and mix well.
Add water to make the consistency thin, if required. Cook for 2 to 3 minutes more on low heat to prevent the Curd from curdling. Garnish with cilantro.
Done!
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