Mor kuzhambu is a traditional South Indian yoghurt-coconut based curry. Simple, light and refreshing curry that is served with steaming white rice.
Soak all the ingredients (except grated coconut) mentioned under "To grind" in water for about 10 minutes. Drain the water and grind it to a smooth paste along with coconut. Add very little water to grind. It should be a thick paste.
If you are using radish, ash gourd or pumpkin or potatoes (1/2 cup for the above mentioned recipe) : Peel and chop them in bite sized chunks. Cook them in boiling water for about 10 minutes or until they are tender. Add salt while cooking. Drain any excess water and keep them aside. Add this while cooking the kuzhambu.
For colocasia (about 10 small sized ones or 6-7 medium sized): You can either pressure cook for 2 whistles (indian pressure cooker) or about 10 minutes on high. If not, boil them on stove top until they become tender. Add salt while cooking and also half them if they are bigger. Drain any excess water and keep them aside. Add this while cooking the kuzhambu.
For Okra (1/2 cup finely chopped ): Heat 4 teaspoons oil in a small skillet, fry the okra until they become crispy. Add little salt at the end of frying. Mix okra only at the end after making the kuzhambu along with the tempering.
In a saucepan add buttermilk, turmeric powder, cooked veggies and ground paste. Simmer this until it starts foaming on the top. Immediately remove it from the heat. Do not cook this on high flame. Yogurt will curdle. (refer notes) Do not add salt to the kuzhambu now.
Serve it warm (not hot) and add salt just before serving. (4)
Mor Kuzhambu https://www.themagicsaucepan.com/main-course/kuzhambu/mor-kuzhambu-yoghurt-coconut-gravy