Chettinad Vendakkai Mor kuzhambu

Chettinad food is quite famous all over the world since the dishes are made with less oil and spices that are safe and easy to digest. Morkuzhambu is a classic Chettinad dish that is perfect for the summer. This is a wonderful lunch menu that is popular among those who dislike curd. This morkuzhambhu is best served with vegetables such as lady’s finger and pumpkin.

Ingredients required for Chettinad Vendakkai Morkuzhambu

• Ladies finger-8
• 8 onions – 1 medium 
• curd – 2 cups

To grind

• 1 tbsp Corriander seeds, 
• 1 tbsp Cumin seeds, 
• 1 tbsp Gram dhal, 
• 2 red chilies, 
• 2 green chilies, and a very small bit of ginger
• 2 tbsp grated coconut

To Season

• 1 tsp coconut oil, 
• 2 tsp red chilies, 
• 1 tsp mustard seed,
• 1 tsp curry leaves

Procedure for making Chettinad Vendakkai Morkuzhambu

1. Soak all of the ingredients for grinding in cold water for 20 minutes before blending to a smooth paste in a mixie.
2. Whip the curd using a fork, then add the water, salt, and turmeric powder and set aside.
3. Separate the female finger into little pieces.
4. Heat the coconut oil in a kadai, allow the mustard seeds to sputter, then add the red chilies and curry leaves, sauté the finely chopped onions, and last add the ladies finger pieces and fry for 5 minutes.
5. Cook the ladies finger in the desired amount of water. Now add the ground masala and the salt to taste.
6. When everything begins to boil, add the whipped curd and remove it from the heat within 2 minutes.
7. Garnish with coriander leaves if desired.

With white rice and potatoes, serve this Vendakkai Morkuzhambu.