Lady's finger butter milk gravy for rice (Vendaikai More-kuzhambu) - Preparation time 15 to 20 mins
We will get bored taking sambar, rasam daily so for a change you can try this more-kuzhambhu surely you will love it. Ingredients should be soaked , need butter milk to prepare the gravy part, so this might require little bit planning.
Ingredients:-
Butter milk - 250 ml or 300 ml
Green chili - 2
Pepper - 5 to 6
Cumin seeds - 1/2 tsp
Coriander seeds - 1/2 tsp
Toor dhal - 1/4 tsp
Bengal gram - 1/4 tsp
Rice - 1/4 tsp
Grated coconut - 1 tbsp to 2 tbsp
Salt - to taste
Sesame Oil - 2 tsp
Red chili - 3
Mustard - 1/2 tsp
cumin seed - 1/2 tsp
Asafoetida - 1/2 tsp
Turmeric - 1/4 tsp
Coriander and curry leaves chopped - 1 tbsp
Lady's finger - Chopped to 1 inch pieces (1 cup)
Preparation method:-
Soak toor dal, bengal gram, cumin seeds, coriander seeds, rice, pepper in water for 3 to 4 hrs . If you want to prepare early morning you can soak during night itself.
If you have curd make to butter milk with required amount of water and keep aside.
In a mixer grind the soaked ingredients along with grated coconut, green chili and salt to fine paste.
Mix the paste with butter milk,turmeric powder and blend well.
In a low flame start cooking the mixture.
You have to keep on stirring the gravy else it will start curdle. If you keep on stirring it will start boil on edges slightly.
Now switch of the flame and keep transfer the more kuzhambu to serving bowl. Garnish this with chopped curry leave and coriander leaves.
In a tawa add oil, mustard to splutter, cumin seed, red chili, asafoetida. Add to more kuzhambu and mix well.
Fry lady's finger pieces with 2 tsp of oil and when roasted well (not sticky) add water, pinch of turmeric, salt and cook till the vegetables are soft.
Add this during garnish and mix well.
This goes well with rice. Take with potato curry or plantain curry or at least with deep fried papad.
If you can also add vegetable like brinjal, pumpkin, etc. Chop the vegetables to small pieced fry with 2 tsp of oil and add add water, turmeric, salt and cook till the vegetables are soft. Add this during garnish and mix well.
We will get bored taking sambar, rasam daily so for a change you can try this more-kuzhambhu surely you will love it. Ingredients should be soaked , need butter milk to prepare the gravy part, so this might require little bit planning.
Ingredients:-
Butter milk - 250 ml or 300 ml
Green chili - 2
Pepper - 5 to 6
Cumin seeds - 1/2 tsp
Coriander seeds - 1/2 tsp
Toor dhal - 1/4 tsp
Bengal gram - 1/4 tsp
Rice - 1/4 tsp
Grated coconut - 1 tbsp to 2 tbsp
Salt - to taste
Sesame Oil - 2 tsp
Red chili - 3
Mustard - 1/2 tsp
cumin seed - 1/2 tsp
Asafoetida - 1/2 tsp
Turmeric - 1/4 tsp
Coriander and curry leaves chopped - 1 tbsp
Lady's finger - Chopped to 1 inch pieces (1 cup)
Preparation method:-
Soak toor dal, bengal gram, cumin seeds, coriander seeds, rice, pepper in water for 3 to 4 hrs . If you want to prepare early morning you can soak during night itself.
If you have curd make to butter milk with required amount of water and keep aside.
In a mixer grind the soaked ingredients along with grated coconut, green chili and salt to fine paste.
Mix the paste with butter milk,turmeric powder and blend well.
In a low flame start cooking the mixture.
You have to keep on stirring the gravy else it will start curdle. If you keep on stirring it will start boil on edges slightly.
Now switch of the flame and keep transfer the more kuzhambu to serving bowl. Garnish this with chopped curry leave and coriander leaves.
In a tawa add oil, mustard to splutter, cumin seed, red chili, asafoetida. Add to more kuzhambu and mix well.
Fry lady's finger pieces with 2 tsp of oil and when roasted well (not sticky) add water, pinch of turmeric, salt and cook till the vegetables are soft.
Add this during garnish and mix well.
This goes well with rice. Take with potato curry or plantain curry or at least with deep fried papad.
If you can also add vegetable like brinjal, pumpkin, etc. Chop the vegetables to small pieced fry with 2 tsp of oil and add add water, turmeric, salt and cook till the vegetables are soft. Add this during garnish and mix well.
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