Name: Mor Kuzhambu with Lady's Finger
Yield: 4 servings
Ingredients: Curd (dahi), plain — 1 cup + 1 tbsp (250 g); Water — 1 cup + 1 tbsp (250 ml); Okra (bhindi) — 10, 2-cm pieces (150 g); Coconut, fresh grated — ⅓ cup (40 g); Toor / arhar dal — 2 tsp, soaked (10 g); Rice, white basmati (raw) — 1 tsp, soaked (5 g); Ginger, fresh — 1½ tsp (8 g); Cumin (jeera) — ¼ tsp (1 g); Turmeric powder — ⅛ tsp (0.5 g); Coconut oil — 2 tsp (10 g); Mustard seeds — ¼ tsp (1 g); Curry leaves — 8 (1 g); Rock salt (sendha namak) — ¾ tsp (3.5 g)

Method

How to cook it

Step 1: Sauté bhindi in 1 tsp oil until no longer slimy (8 minutes).
Step 2: Grind coconut, soaked toor and rice, ginger, cumin smooth.
Step 3: Mix paste with curd, water and turmeric; heat on low stirring until frothy.
Step 4: Add bhindi and salt; temper with mustard and curry leaves.

Nutrition

Per serving, estimated

125kcal

Energy

3.9g

Protein

8.2g

Fat

10g

Carbohydrate

2.6g

Fibre

0.9g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Mor Kuzhambu with Lady's Finger

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Dals, Kadhis, Sambars & Rasams

Moong Dal Methi

Toor Dal with Drumstick

Gujarati Kadhi (Sweet–Sour, Light)

Majjige Huli (Karnataka Buttermilk Curry)

Also good this season

Jau (Barley)–Moong Savoury Porridge

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Karela with Jaggery & Fennel (Soft)

Holi Thandai (warm or room temperature)

Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Curd (dahi), plain	1 cup + 1 tbsp	250 g	1250 g
Water	1 cup + 1 tbsp	250 ml	1250 ml
Okra (bhindi)	10, 2-cm pieces	150 g	750 g
Coconut, fresh grated	⅓ cup	40 g	200 g
Toor / arhar dal	2 tsp, soaked	10 g	50 g
Rice, white basmati (raw)	1 tsp, soaked	5 g	25 g
Ginger, fresh	1½ tsp	8 g	40 g
Cumin (jeera)	¼ tsp	1 g	5 g
Turmeric powder	⅛ tsp	0.5 g	2.5 g
Coconut oil	2 tsp	10 g	50 g
Mustard seeds	¼ tsp	1 g	5 g
Curry leaves	8	1 g	5 g
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g