Mor kozhambu or buttermilk soup is a popular South Indian curry usually eaten with rice or adai. Sour yogurt is diluted with water and used for this dish. A variety of vegetables including eggplant, chayote squash and pumpkin can be used to make this dish. Yumjay doesn’t care much for this curry so I rarely make this at home. Our friend S came over for lunch last week and I found an excuse to make this. I added okra which is yumjay’s favorite to make him happy. Surpringly he loved it. Guess tastes change over time and i am happy because I can make this more frequently.
1/2 pound Okra cut into small discs
1 cup plain yogurt
1/4 teaspoon turmeric powder
1 tablespoon coriander seeds
1 tablespoon Bengal gram/channa dal
1 teaspoon cumin seeds
2 dry red chilies
2 Thai green chilies
2 tablespoons grated coconut
1 tablespoon oil
1 teaspoon coconut oil
2 dry red chilies
1 teaspoon mustard seeds
4-5 curry leaves
1. Soak coriander seeds, cumin seeds, Bengal gram/channa dal, red and green chilies for 20minutes and grind them to a smooth paste along with grated coconut by adding little water.
2. Take yogurt, 2 cups of water and turmeric powder in a bowl, whisk thoroughly and set aside.
3. In a nonstick pan, add a tablespoon of oil and when its hot, add the cut okra pieces and little salt. Fry till okra is completely cooked and roasted. Set aside.
4. In a saucepan, add ground paste along with 1/2 cup of water and bring it to a boil.
5. Reduce heat to low, add yogurt along with required amount of salt and mix well. Add more water if needed.
6. Let the buttermilk soup sit on low flame till it is completely warm.
7. Take a separate pan and add a teaspoon of coconut oil and when its hot, add items given under tempering/tadka and fry for a minute. Add it to the buttermilk soup along with fried okra and mix well.