Vegetarian recipe · lunch, dinner
Okra Mor Kuzhambu
வெண்டைக்காய் மோர் குழம்பு (Vendaikkai Mor Kuzhambu)
Serves 2 · 25 min
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 22
Sauteed okra in a buttermilk and ground coconut gravy enriched with butter.
Estimated per serving from USDA FoodData Central and Indian Food Composition Tables 2017 values for the raw ingredients. Real numbers vary with brands and portions. Some ingredients here (such as game, organ meats or seafood not in the Indian food tables) use approximate USDA reference values.
Ingredients
- 100 g okra, chopped (வெண்டைக்காய்)
- 1 cup (200 ml) buttermilk (மோர்)
- half a coconut fresh coconut, grated (தேங்காய்)
- 30 g butter (வெண்ணெய்)
- 2 tsp coconut oil (தேங்காய் எண்ணெய்)
- 1 tsp cumin seeds (சீரகம்)
- 1 tsp mustard seeds (கடுகு)
- 2 green chillies (பச்சை மிளகாய்)
- 1 tsp coriander powder (மல்லித்தூள்)
- 1/2 tsp turmeric powder (மஞ்சள் தூள்)
- as needed curry leaves, salt (கறிவேப்பிலை, உப்பு)
- a little coriander leaves (கொத்தமல்லி இலை)
Method
- Grind the coconut, green chillies, turmeric and coriander powder into a paste and whisk it into the buttermilk.
- Heat oil, temper mustard, cumin and curry leaves, then saute the okra until cooked.
- Pour in the buttermilk mixture and let it come to a boil twice.
- Add the butter, let it boil once more, and take off the heat as the butter melts.
- Garnish with coriander.
It can also be sipped on its own like a soup.
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 22. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.
Recipe credit: tamilpaleorecipes.com and Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 22.