Moor Kuzhambu

Ingredients

Onion(medium) - 1

Tomato(medium) - 1

Ladies finger - 6-7 nos

Toor dal - 2 tbsp

Ginger garlic paste - 1 tbsp

Grated coconut - 3 tbsp

Green chili - 4 nos(adjust to your taste)

Fresh Curd - 200ml

Turmeric powder - pinch

Oil

Salt

To Temper

Oil -  1 tbsp

Mustard - 1 tsp

Urad Dal - 1 tsp

Curry leaves - few

Procedure

Soak the toor dal for 30 minutes.Chop the onion lengthwise and tomato into small pieces.Cut the ladies finger into  2cm pieces approx

First shallow fry the ladies finger in 2 tbsp of oil and keep it aside(make sure that ladies finger is cooked well). Heat oil in a sauce pan,add onion and saute it.Once onion become translucent, add the ginger garlic paste and  tomatoes and fry for 5 min

In the mean time grind the toor dal,coconut & green chili into paste and add it along with enough water(approx 250ml),turmeric powder and salt.

Once it comes to boil, the gravy starts to thicken,so mix it well. After the raw smell goes off,add the fried ladies finger and keep it in low flame.

Finally add the curd, mix it well and switch off the flame(Dont allow to boil after adding the curd and also keep the flame in low while adding the curd,otherwise it curdles).

Then heat oil for tempering in another pan and add the mustard,once it splutter add urad dal and curry leaves and add it into gravy. 

Serve with hot steamed rice.