Tamilnadu More Kozhambu is traditional gravy of the Tamil Region of India and Sri Lanka. It is usually served with steamed Rice or Chappati. I have used okra/ladies finger in this recipe. You can substitute okra for White Pumpkin, Ash Gourd and even Medu Vada.
Ingredients for Grinding:
Grated Coconut – ½ cup
Soaked Raw Rice – 2 tsp (optional)
Green Chilli – 3 (according to spiciness required)
Roasted Jeera (Cumin) Powder – ¼ tsp
Ingredients for Tempering:
Coconut Oil-2 tsp
Mustard seeds (Rai) – ½ tsp
Split and skinned Black Gram (Urad Dal) – ½ tsp
Curry Leaves- 1 string
Asafoetida (Hing) – 1 pinch
Dry Red Chilli – 1 broken
Yogurt (Dahi/ Curd) – 2 cup (whisked smoothly)
Okra (Ladies finger/ Bhindi) – 10
Turmeric Powder (Haldi) – ¼ tsp
Salt to taste
Cilantro – 1 tbsp (finely chopped)
Wash the okra well and drain. Cut the crown and tail and discard. Cut them into 1 ½ inch pieces.
Grind the ingredients (listed under the ingredients for grinding) to a fine paste with little water.
Heat ¾ tsp Oil in pan and sauté okra until it becomes soft on low to medium heat. When it is half done, add a pinch of salt and continue. When it is done, transfer to a different bowl.
Heat 2 tsp of oil in the same pan. Add Mustard seeds. Once it splutters, add Black Gram (Urad Dal), dry Red Chilli and Curry Leaves. Stir fry for 30 seconds.
Add sautéd ladies finger, water and Turmeric Powder.
When it starts boiling, add the ground Coconut Masala and salt.
Mix and stir cook for 2 minutes. Add the yogurt (curd) and mix well.
Add water to make the consistency thin, if required. Cook for 2 to 3 minutes more on low heat to prevent the Curd from curdling. Garnish with cilantro.