Thursday, June 6, 2013

Chettinad Vendakkai Mor kuzhambu - Spicy Masalas mixed with Curd - Traditional Lunch Menu

Chettinad food is very popular throughout the world because they make the dishes using little oil and spices 
harmless and easily digestible to the stomach. Morkuzhambu is a traditional Chettinad cuisine which is really good for this summer. This is a tasty lunch menu and the loved by people who do not like curd. Vegetables like lady's finger and pumpkin suits best for this morkuzhambhu.

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Ingredients required for Chettinad Vendakkai Morkuzhambu

Ladies finger-8
Onion – 1 medium sized
Curd – 2 cups

To grind
Corriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Gram dhal - 1 tbsp
Red chillies - 2
Green chillies - 2
Ginger-a very small piece
Grated coconut - 2 tbsp

To Season
Coconut oil - 1 tsp
Red chillies - 2
Mustard seed - 1 tsp
A sprig of Curry leaves

Procedure for making Chettinad Vendakkai Morkuzhambu

1. Soak all the given ingredients to grind for 20 minutes in cold water and grind this to a smooth paste in a mixie.

2. Beat the curd with a whipper, add water, salt and turmeric powder and set aside.

3. Cut the ladies finger into small pieces.

4. Heat coconut oil in the kadai allow the mustard seeds to splutter, add red chillies and curry leaves, saute the finely chopped onions and then add the ladies finger pieces and fry well for 5 minutes.

5. Add required amount of water and cook the ladies finger. Now add the ground masala along with the required amount of salt.

6. When everything starts to boil, add the beaten curd and switch off the stove within 2 minutes.

7. Garnish with coriander leaves.

Enjoy this Vendakkai Morkuzhambu with white rice and potatoes.


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