### TranslatedIngredients: 1 teaspoon Black pepper powder,1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander (Dhania) Seeds,1 teaspoon Black Urad Dal (Whole),1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 Dry Red Chilli,1 sprig Curry leaves,2-1/2 cups Curd (Dahi / Yogurt),3/4 cup Bhindi (Lady Finger/Okra) - chopped to an inch,1 teaspoon Sunflower Oil,Water - as needed,Coriander (Dhania) Leaves - small bunch,Salt - to taste,1 teaspoon Sunflower Oil,1/3 teaspoon Mustard seeds,Asafoetida (hing) - a pinch ### PrepTimeInMins: 5 ### CookTimeInMins: 12 ### TotalTimeInMins: 17 ### Servings: 3 ### Cuisine: South Indian Recipes ### Course: Side Dish ### Diet: Diabetic Friendly ### TranslatedInstructions: To prepare Pachai Mor Kuzhambu Recipe, dry roast the ingredients in “For Seasoning” table without any oil. The order should be white urad dhal, pepper, red chili, methi seeds, coriander seeds, curry leaves, cumin seeds. Let the mixture cool.Shallow Fry Ladies finger with oil. Add salt for the ladies finger. Allow it to cool.Beat the yogurt without water. Add the ground powder, salt and the vegetables and mix them.Add water (at room temperature) to make it a little watery for kuzhambu.Temper in a tadka pan by heating oil, and adding mustard. Once it splutters, add hing and switch off.Once the tadka cools, pour to the Kuzhambu and garnish with coriander leaves.Pachai Mor Kuzhambu Recipe can be served with hot rice, and vegetable sambar or as a raita to main dish. Serve with Senai Kizhangu Varuval and Mixed Vegetable Pulao.
