Moor Kulambu/Spicy Yogurt Curry

Table of content

1. About the dish
2. Preparation time
3. Cooking time
4. Ingredients
5. Preparation
6. Other way of preparing dish

1.About the dish

Spicy Yogurt Curry /Moor Kulambu is very authentic and traditional recipe in the home's of South India. While preparing this recipe for the blog, some memories flashed on to me. At our home, we mostly prepare this recipe on every New Moon day. That day we will be super busy in the morning. My mother in law used to prepare complete vegetarian meal platter, the specialty that the meal is prepared without Toor dhal (pigeon peas split) so as to show our gratitude to our ancestor. That's why instead of sambar, we prepared moor kulambu on that day. Here, I have prepared this recipe of spicy yogurt curry/moor kulambu with ladies finger/okra. It can also be prepared without any veggie.

2. Preparation time

To prepare this dish, it takes 10 to 15 minutes mostly to soak the ingredient and grind the paste.

3. Cooking time

 Moor kulambu cooking time is less than 5 to 7 minutes mostly to just boil all the ingredient.

4. Ingredients

Ingredient listed below serves upto 2 people

1. Chana dhal         - 1 tea spoon
2. Coriander seed   - 1 tea spoon
3. Green chili           -  3 
4. Ginger                  - 1 tea spoon
5. Curd                     - 2 table spoon
6. Coconut               -  2table spoon
7. Ladies finger        - 2 no
8. Vegetable oil
9. Salt

For seasoning

1. Mustard seed
2. Curry leaf
3. Hing
4. Red chili
5. Turmeric

5. Preparation

1.  To start this recipe, first soak the chana dhal, coriander seeds, cumin in 50 ml of water to soak the ingredient for 10 minutes.
2.  Take a bowl and add 2 table spoon of curd/yogurt to it. Add 2 cups of water and whisk to form butter milk like flowing consistency with out lumps.
3.  After10 minutes, add the soaked ingredients,  2 pieces of green chili,  one tea spoon of ginger, two table spoon of coconut to a blender and grind to a paste.
4.  Now take a pan, add some vegetable oil to fry the sliced ladies finger (okra). After 5 minutes, ladies finger turns crispy and light brown color. Now switch off the flame and  keep the fried ladies finger aside. Note that here I have used ladies finger, moor kulambu can also be prepared without any veggie. If you are making plain spicy yogurt curry/ moor kulambu you can skip this step.
5. To the same pan or another pan, add some oil, and start adding mustard seed, red chili, hing, curry leaf, turmeric powder in a low flame.
6. Now add the grind paste to the buttermilk and give a nice stir. Slowly add the buttermilk batter to it. Once it is added, the moor kulambu will start thickening and form foam in a yellowish color.
7. Please note to keep the flame in low and don't boil the moor kulambu. As it contains curd/yogurt, it will start to curdle.
8.  Now add salt as required to the dish. The perfect consistency is when you see the foam forms, then the flame should be switched off.
9. Now transfer the spicy yogurt curry to a serving dish and when serving add fried ladies finger to it. 
10.  Adding fried ladies finger at the end or while serving will give the crispiness and tastes good. 

It is a very simple recipe but needs to be prepared step by step to taste better.