Vendakkai Mor Kuzhambu is a dish originating from Tamil Nadu and Kerala. It's made of liquid curry that can be served with white rice, pancake-style lentil dosa (mixed gram), or even steamed potato fries for those looking to spice up this traditional meal! The taste is slightly sour but it's sure worth trying if you're in the mood for something different than usual.
The two types of curry in Kerala are Kaalan and Buttermilk. The vegetables used in the kaalan dish include ash gourd, a type of squash once common to India but now relatively rare due to its growing popularity as an export crop for several countries around the world. Ash Gourd is rich in calcium and vitamin C, with very low cholesterol content making it ideal for those who want healthy food without sacrificing taste.
Vendakkai Mor Kuzhambu recipe is a nice combination of plain rice, idiyappam, and a variety of rice. Extra buttermilk can be used like this and turned into a tasty side dish/kulambu. Vegetables like ash guard, chow-chow, seppankizhangu (yam, colacasea) can be used. Here I have used ladies fingers.
Pour buttermilk in a vessel suitable to be kept on the stove. Adjust the sourness by adding milk.
Grind together the ingredients given under the heading “grind” to smooth paste and mix it with the buttermilk.
Add salt to taste.
Heat little coconut oil in a Kadai. Add mustard seeds, curry leaves and add ladies finger pieces and fry until it is cooked and soft to touch.
Add it to mor kuzhambu.
Place the mor kuzhambu vessel on fire and keep it for a minute or two until it starts to boil.
Remove from fire and mor kuzhambu is ready to serve with plain rice, variety rice, idiyappam etc.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.