Mor Kulambhu and Potato Roast


Another session of Blogging Marathon has started and for this session I chose combo dishes .For this week I will be sharing combo dishes and today's recipe is a simple and authentic mor kulambhu and potato roast.
I have already shared two recipes of mor kulambhu here and here.
Today's version is typical Tanjore style vendaikkai mor kulambhu with no onion garlic.As this doesn't have onion and garlic this kulambhu is mostly made during auspicious and fasting days.
For this morkulambhu potato roast or raw banana roast is a perfect pair and the curd needs to be slightly sour to get a nice taste.Lets move on to the recipe...................


Basic Information

Preparation time ~ 10 minutes
Cooking time ~ 15 minutes
Serves ~ 3

Ingredients

IngredientQuantity
Slightly sour thick curd/thayir11/4 cups
Okra/ladies finger/vendakkai10-12 (small size)
Turmeric powder1/4tsp
Curry leaves/karivepillai5-6 leaves
Coriander leaves/kothamalli1tbs(chopped)
Salt11/4tsp
Oil3 tsp

Grind to a Fine Paste

IngredientQuantity
Coconut(grated)2 tbs
Green chilly/pacha milagai4-5
Red chilly/vara milagai1
Ginger/inji1inch
Rice/arisi1 tbs
Toor dhal/tuvaramparuppu2tsp
Cumin seeds/jeeragam1/2tsp

For the tempering

IngredientQuantity
Mustard seeds/kadugu1/2tsp
Urad dhal1/2tsp
Red chilly/vara milagai2
Asafoetida/perungayama pinch



Method

Soak the rice and dhal for 15 minutes,chop the ladies finger/okra into 11/2' inch piece and grind the given ingredients to a fine paste,whisk the yogurt or pulse it in a blender and keep it aside.


Heat a pan with a tsp of oil saute the okra in a medium flame till it changes the color and becomes tender,remove it and set it aside.Now heat the pan with the remaining oil and do the tempering with the ingredients and add the curry leaves.


Now add  the ground paste,add the turmeric powder and a cup of water,let it boil.Add the sauteed okra to it and cook it for couple of minutes.

Now add in the whisk curd and allow it to cook for one boil,put off the stove and sprinkle the chopped coriander leaves.


Vendakkai Mor Kulambhu is ready.


Serve it  with rice and potato roast.


Click here for the recipe of Potato Roast.

Enjoy..........................................................

  • After adding the whisk curd do not boil it for a long time,just one boil otherwise it may curdle.
  • The okras need to be sauteed in a medium flame and it should be slightly crunchy.
  • Instead of ginger,mango ginger(maa inji) can be added which gives a very nice flavor to the kulambhu.
  • After adding the ground paste stir and immediately add the water otherwise it sticks to the bottom.

Check out my fellow bloggers participating in Blogging Marathon #36.

16 comments:

wow tempting combo and kumzhabu looks so yummy :) aloo roast is my all time fav .. a very delicious platter !!

Perfect combination...Yummy recipes...

Mor kuzhambu and potato roast is such a classic combo.

Lovely combo!! I love the ingredients in the paste!!

Great combo! The kuzhambu and potato roast look great

Wow.......what a lovely spread. Lipsmacking good kulambhu.

tempting combo and a lovely spread. Now I am feeling hungry.

Delicious Moor kuzhambhu and this looks awesome, R & my favourite :)

Your pictures look so inviting Nalini..great job as always..I love vendaikkai mor kulambhu, then we always make it for thengai sadam..should try potato roast sometime..

Delicious combo.. Lovely clicks.

Such lovely clicks and tempting combo!

I tried it and came out very well. Mor Kulambhu was awesome!!

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