Tamilnadu Style Ladies-Finger Kadhi In Coconut Oil / Vendakai Mor-Kozhambu

Tamilnadu Style Ladies-Finger Kadhi In Coconut Oil / Vendakai Mor-Kozhambu - Plattershare - Recipes, food stories and food lovers
Sharing with you all easy and healthy TamilNadu Style Ladies-finger Kadhi in coconut oil / Vendakai Mor-kozhambu. Perfect side dish for any meal(though I eat it like soup, I need nothing to go with it), gets ready in no time. Coconut oil adds very refreshing and nutty flavour to the kadhi. I've also given a tip as to how to use dessicated coconut if you do not have fresh coconut at home, with no difference in taste. You can add any vegetable instead of ladies finger like white pumkin which also taste amazing, will explain how to add any vegetable of your choice in the below steps.
4 from 1 vote
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Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Recipe Cuisine Type: Beverages, Breakfast, Brunch, South Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 5

Ingredients
 

  • 1 cup Thick Curd
  • 1 tsp Chana Dal
  • 1 tsp Rice raw
  • 1 tsp Jeera
  • 2 tbsp Coconut Oil
  • 2 Green Chillies
  • 1 tbsp Grated Coconut
  • 1/2 inch Ginger
  • 1/2 cup Water
  • 1-2 tsp Salt or as per taste
  • 8-10 Ladies Finger
  • 1-2 leaves Curry
  • 2-3 Red Chillies dry
  • 1 tsp Mustard Seeds
  • Pinch asafoetida
  • 1 tbsp Chopped Corriander Leaves chopped corriander
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Instructions
 

  • Soak rice and Chana dal in some water. Drain water before grinding.
    Tamilnadu Style Ladies-Finger Kadhi In Coconut Oil / Vendakai Mor-Kozhambu - Plattershare - Recipes, food stories and food lovers
  • Grind into fine paste chopped green chillies, chana dal, rice, jeera, coconut and ginger.
    Tamilnadu Style Ladies-Finger Kadhi In Coconut Oil / Vendakai Mor-Kozhambu - Plattershare - Recipes, food stories and food lovers
  • In a pan heat 1 tablespoon coconut oil to prepare tempering. Add mustard seeds, jeera, hing curry leaves and dry red chillies and keep aside.
    Tamilnadu Style Ladies-Finger Kadhi In Coconut Oil / Vendakai Mor-Kozhambu - Plattershare - Recipes, food stories and food lovers
  • This is how the paste will look like. I added some water to grind it finely.
    Tamilnadu Style Ladies-Finger Kadhi In Coconut Oil / Vendakai Mor-Kozhambu - Plattershare - Recipes, food stories and food lovers
  • Chop ladies-finger slant ways so that they cook fast and also look good while serving.
    Tamilnadu Style Ladies-Finger Kadhi In Coconut Oil / Vendakai Mor-Kozhambu - Plattershare - Recipes, food stories and food lovers
  • In some coconut oil saute ladies-finger and set aside.
    Tamilnadu Style Ladies-Finger Kadhi In Coconut Oil / Vendakai Mor-Kozhambu - Plattershare - Recipes, food stories and food lovers
  • This is how it looks when cooked
    Tamilnadu Style Ladies-Finger Kadhi In Coconut Oil / Vendakai Mor-Kozhambu - Plattershare - Recipes, food stories and food lovers
  • If you want to add other vegetables like white pumpkin or chau-chau. Then it is added when we cook our paste. In the pan add the paste and water and cook
    Tamilnadu Style Ladies-Finger Kadhi In Coconut Oil / Vendakai Mor-Kozhambu - Plattershare - Recipes, food stories and food lovers
  • Let this mixture come to a boil. Keep stirring continuously. The mixture will thicken as it cools. Bring to a boil and lower the flame.
    Tamilnadu Style Ladies-Finger Kadhi In Coconut Oil / Vendakai Mor-Kozhambu - Plattershare - Recipes, food stories and food lovers
  • Add the beaten curd into the mixture.
    Tamilnadu Style Ladies-Finger Kadhi In Coconut Oil / Vendakai Mor-Kozhambu - Plattershare - Recipes, food stories and food lovers
  • Also add chopped corriander leaves and salt.
    Tamilnadu Style Ladies-Finger Kadhi In Coconut Oil / Vendakai Mor-Kozhambu - Plattershare - Recipes, food stories and food lovers
  • Add the tempering that we had prepared and also the fried ladies-finger. Switch off the flame. Serve hot.
    Tamilnadu Style Ladies-Finger Kadhi In Coconut Oil / Vendakai Mor-Kozhambu - Plattershare - Recipes, food stories and food lovers

Recipe Notes

Many times I need to make chutney for idli or mor-kozhambu or avial and I m out of fresh coconuts and can’t run yo the market for one…..
So for those times what I do is I use my shredded dry coconuts or dessicated coconuts and soak them in warm water for few minutes.
I find no difference in taste or texture.
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Pv Iyer
Pv Iyer

I am a HomeBaker and a tutor. I own my business in the name Cookies & Crumbs. Currently operating from Nashik.

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