To begin making Vendakkai-Vazhakkai Mor Kuzhambu Recipe (Tamil Nadu Style Lady’s Finger & Raw Banana Curry), In a kadai, stir fry the ladies finger.
Add the raw bananas/vazhakkai once the vendakkai is half done and stir well till the sliminess of the vendakkai disappears. Make sure you stir 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 ingredients mentioned under “to be ground”. Once the mixture is crumbly, add water and grind further till it becomes paste-like.
In a saucepan, add a little oil. When the oil is heated, add the ground mixture, turmeric powder, cover and cook it with a little water till the rice and dal are cooked, on a medium heat. Mine took about five minutes. (you can skip adding oil here, since however the dal and rice needs to be cooked in water).
Add the buttermilk, salt and whisk it till it is properly mixed.
Add the fried vendakkai and vazhakkai (bhindi and raw bananas). Continue medium heat.
Meanwhile in a tadka pan, add oil. To this, add mustard seeds and allow to crackle. Once the mustard crackles, add asafoetida, curry leaves and dried red chillies, stir and switch off heat.
When the butter milk starts to froth up from the edges of the pan, add the tempering and turn off the flame. Do not boil after adding the butter milk.
Give Mor kuzhambu a nice mix and cover for 5 minutes before serving.
Serve Vendakkai-Vazhakkai Mor Kuzhambu Recipe (Tamil Nadu Style Lady’s Finger & Raw Banana Curry) along with steamed rice and Phulka sided with Urulaikizhangu Podi (Spicy Potato Crumble from Tamil Nadu) Recipe and Tamil Nadu Style Muttaikose Pattani Poriyal Recipe.
