Authentic Vendakkai-Vazhakkai Mor Kuzhambu Recipe (Tamil Nadu Style Lady's Finger & Raw Banana Curry)

To begin making Vendakkai-Vazhakkai Mor Kuzhambu method (Tamil Nadu Style Lady's Finger & Raw Banana Curry), In a kadai, swirl around shallow fry the ladies finger.mix in the raw bananas/vazhakkai once the vendakkai is half done and swirl around well till the sliminess of the vendakkai disappears.

Make sure you swirl around lightly just to avoid burning and avoid them getting any mushy or breaking.

Keep them aside.Also meanwhile in a mixer grinder, grind all the items required mentioned under "to be ground".

Once the mixture is crumbly, mix in liquid and grind further till it becomes paste-like.In a saucepan, mix in a little fat.

When the fat is heated, mix in the ground mixture, turmeric ground mix, lid and oven-cook it with a little liquid till the rice and dal are cooked, on a medium fiery up.

Mine took about five moments.

(you can skip adding fat here, since however the dal and rice needs to be cooked in liquid).mix in the buttermilk, seasoning and beat it till it is properly mixed.mix in the fried vendakkai and vazhakkai (bhindi and raw bananas).

Continue medium fiery up.Meanwhile in a tadka skillet, mix in fat.

To this, mix in mustard seeds and allow to crackle.

Once the mustard crackles, mix in asafoetida, curry leaves and dried red chillies, swirl around and switch off fiery up.When the margarine dairy liquid starts to froth up from the edges of the skillet, mix in the tempering and turn off the flame. Do not bubble after adding the margarine dairy liquid.Give Mor kuzhambu a nice combine and lid for 5 moments before serving.dish up Vendakkai-Vazhakkai Mor Kuzhambu method (Tamil Nadu Style Lady's Finger & Raw Banana Curry) along with steamed rice and Phulka sided with Urulaikizhangu Podi (citrusy Potato Crumble from Tamil Nadu) method and Tamil Nadu Style Muttaikose Pattani Poriyal method.