It’s an absolute privilege to have Priya Shiva , the national record holder for food blogging non-stop 365 days as my Guest today. Guest Post was on my mind since a long time & motto was nothing but to spread that food love between bloggers. I am really glad that Priya accepted my invitation when i approached her few days back & has come with her enriching post to enhance my blog’s beauty!!

Priya Says….

I have known Sai Priya for last few years through this blogging world. I love to drool on her food images and read her food stories. So, I was delighted when she asked me to do a guest post for her blog. I’m a food blogger and share my passion for food through my blog – Priya Kitchenette. I’m a proud Indian and a vegetarian by choice. So, I mainly share Indian vegetarian recipes on my blog. So, do visit my blog if you love some curry and sweets!

I’m going to share a Vendakkai More Kolambu recipe today with you all. Mor means Buttermik and Kozhambu means stew. So, this is a stew made with buttermilk cooked with vegetable and coconut and other simple ingredients. I have added okra but you can replace it with tomato, potato or any other vegetable of your choice. We usually serve this dish with some steamed rice.

Thank you Sai Priya for providing this opportunity to share something about me with your readers.

Print Recipe
Vendakkai Mor Kozhambu
Course side dish
Cuisine south indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course side dish
Cuisine south indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Clean and chop okra into 2 inch pieces. Add 1 tsp oil in a frying pan and saute chopped for few minutes. Transfer in aplate and keep it ready.
  2. Grind coconut with green chilies,cumin seeds with little water to make a smooth paste.
  3. Blend curd with 1 cup of water nicely to make buttermilk.
  4. Add the grounded paste, turmeric powder, buttermilk and sauteed okra in a pan. Mix well and bring it to boiling point.
  5. When it starts boiling add salt to taste, mix it well and remove from flame.
  6. In a small frying pan, add 1 tsp oil and mustard seeds.
  7. When mustard seeds splutter, add fenugreek seeds and curry leaves and fry for few seconds and add this tempering to the stew.
  8. Enjoy this stew with some steamed rice.
Recipe Notes

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