Mor charu | Vendaikai mor kuzhambu | Bendakaya majjiga pulusu | Okra buttermilk curry
Mor kuzhambu | majjiga pulusu | buttermilk curry is one of the easiest yet tasty and healthy dish that goes well along the white rice.
This buttermilk rasam or mor charu is one of the delicacy from south Indian cooking. This allows you to enjoy the buttermilk’s mild flavor with some good spices which makes even more healthy.
Instead of having buttermilk as it is, adding some our Indian spices will make it very tasty. At the same time, it helps to avoid Kabam (respiratory) related problems that might arise due to having milk products.
In the south indian hindu weddings, mor charu or buttermilk with some spices are served as part of the vegetarian feast.
We use tamarind extract water for most rasam (charu in Telugu) recipes. Here, tamarind extract is replaced by buttermilk. Thus the name ‘Mor Charu’ has come combining both Tamil ‘Mor’ and Telugu’s ‘Charu’.
Simple potato stir fry | brinjal fry or any spicy fry is enough to have full meal with rice and buttermilk curry.
When we have less time or running out of vegetables we simply make this mor kuzhambu without even adding any vegetables. It tastes awesome too. This is very simple, less time consuming recipe, very much suitable for busy office going people when they have less time to cook extensive meals. The bonus is, the kids love this with plain rice as it is not too spicy.
I must say that the ingredients added to it for seasoning gives it nice aroma and taste. Be it curry leaves, red chilli, or hing. Each and every ingredients added in it complements each other. As we are adding pepper and garlic to this, its good for health too. I always have special corner for this yum flavorful buttermilk curry.
Mor Charu or Buttermilk Rasam Recipe
Required ingredients:
Buttermilk – 3 cup
Ladies finger vegetable – 100g
For seasoning:
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oil – 2 tsp
red chilli – 2 split
fenugreek seeds – 1 tsp
asafoetida – 1/4 tsp
curry leaves few
Masala powders:
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Turmeric powder – 1/4 tsp
cumin powder – 1 tsp
pepper powder – 1 tsp
Salt – 1 tsp or as required
Green chilli – 2
Garlic cloves – 10 crushed
Coriander leaves finely chopped – handful
Preparation Method:
- Add oil in heat kadai and add red chilli, curry leaves, hing and fenugreek seeds and fry for few seconds.
- Add chopped ladies finger and a green chilli. Saute until the vegetable is completely cooked, as we are not going to cook it in buttermilk.
- Add buttermilk.
- Add turmeric powder, cumin powder, pepper powder and required salt.
- Add another green chilli and garlic cloves.
- Keep stirring until the buttermilk becomes hot.
- Once it is hot, switch off the flame and garnish with coriander leaves.
- Serve hot with plain white rice with favorite side dish.
Stepwise pictures:
- Add oil in heat kadai and add red chilli, curry leaves, hing and fenugreek seeds and fry for few seconds.
- Add chopped ladies finger and a green chilli. Saute until the vegetable is completely cooked, as we are not going to cook it in buttermilk.
- Add buttermilk.
- Add turmeric powder, cumin powder, pepper powder and another green chilli.
- Add salt and garlic cloves.
- Keep stirring until the buttermilk becomes hot.
- Once it is hot, switch off the flame and garnish with coriander leaves.
- Serve hot with plain white rice with favorite side dish.
Tip – You can easily make this mor kulambu with many other vegetables too. For example, white pumpkin, cucumber, zucchini and many more. But whatever vegetable we use, we make it with only one vegetable.
I hope you will enjoy it. If you have never tried it before, try it once and do share your experience here.
