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Mor Kuzhambu (Okra Yoghurt Curry)
- 150 gm Greek Yoghurt (zero fat)
- 75 gm Okra
- 10 gm Tur Dal
- 8 gm Ginger
- 7 gm Corriander - Cumin Seeds
- 12 gm Dessicated Coconut
- 7 gm of Rice flour / Raw Rice
- 8 gm Green Chillies
- 500 ml water
- Low Cal cooking Spray / 4-5 gm Oil
- Tadka ( mustard seeds, hing, dry red chillies, curry leaves, fenugreek seeds)
Soak the tur dal, corriander seeds, cumin seeds, rice in hot water for 15 minutes.
Mean time chop the okra and in a nonstick pan use oil and saute the pieces along with a pinch of turmeric & salt till its no more sticky.
Now grind to a fine paste the soaked tur dal mixture along with ginger , green chillies, cocunut. Add water while grinding to get the desired texture.
Now add this into the pan along with roasted okra, yoghurt, water. Mix and simmer on a low flame till the whole mixture comes to a boil. Then turn off the flame and let it sit.
While the yoghurt mixture is simmering in a small pan add oil and the tadka ingredients saute for 2 minutes and add into the yoghurt mixture. Mix together.
Serve warm with steamed rice.