Mor kulambu | Buttermilk gravy

Mor kulambu or buttermilk gravy is prepared by using slightly sour curd. It is the best recipe for hot summer days. 

Ingredients: 

Cooking Time : 30 mins

For grinding:

1. Grated coconut - 2 tbsp. 

2. Green chilly - 2

3. Ginger - 1 inch

4. Garlic - 2 cloves

5. Onion - 1/4 cup

6. Cumin seeds - 1 tsp

7. Rice - 1 tbsp.

8. Toor dal - 1 tbsp.

9. Curry leaves - 4-5 leaves 

10. Coriander leaves ( chopped ) - 1 tbsp

For gravy:

11.Oil - 3 tbsp

12 . Mustard seeds - 1/2 tsp

13. Urad dal - 1/2 tsp

14. Chana dal - 1/2 tsp

15. Salt - as required

16. Buttermilk - 1 cup 

17. Ladies finger ( chopped ) - 5 no. 

18. Turmeric powder - 1/4 tsp

19. Sambar onion ( chopped ) - 5 no.

Method of preparation:

1. Grind all the ingredients mentioned for grinding as smooth paste.

2. In a pan add oil and fry the ladies finger for 3 mins. Take it out and keep separately. 

3. In the same oil add tempering ingredients (mustard seeds, urad dal, chana dal). Sauté for one min.

4. Add onion, curry leaves, coriander leaves. Sauté for two mins. 

5. Add fried ladies finger and grinded masala.

6. Add 2 cups of water (or more if its thick). 

7. Add turmeric powder, salt and mix it. Cook for 5-10 mins until the raw masala smell goes off completely.

8. Cool the gravy and add buttermilk to it. Let it boil for 2-3 mins and switch off the flame. Garnish with coriander leaves.

9. Spicy buttermilk gravy is ready to serve with hot rice!!!

Notes: 

1. Beat the curd in mixer before adding it to the gravy for smooth texture.