Go Back

Vegan Mor Kuzhambu

This creamy buttermilk stew from Southern India is delicious, spicy and incredibly easy to make. This vegan version is as tasty as the original.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, lunch, Main Course
Cuisine Indian, Southern Indian
Servings 4 servings
Calories 321 kcal

Equipment

  • Tempering pan

Ingredients
  

  • 3 cup Vegan Buttermilk 360 ml
  • 11/2 lb Okra Washed, wiped dry and cut to 1" pieces
  • 3 tablespoon Avocado Oil sub with any neutral oil
  • 2 teaspoon Salt add or reduce as needed
  • Water as needed

Masala Paste

  • 1 cup Vegan Buttermilk 120 ml
  • 5 tablespoon Grated Coconut fresh/frozen, 25 g
  • 3-4 Green Chillis
  • 2 tablespoon Rice Powder 10 g
  • 2 tablespoon Coriander Seeds
  • 2 tablespoon Toor Dal
  • ½ Dry Red Chilli
  • 2 pinches Hing(Asafoetida)
  • ¼ teaspoon Turmeric a pinch

Tempering

  • 1 teaspoon Black Mustard Seeds
  • 1 tablespoon Avocado Oil
  • 5 Curry Leaves roughly torn in half
  • 1 Dry Red Chilli broken in to 2-3 pieces

Instructions
 

  • Heat a wide frying pan to low and add the coriander and toor dal and lightly roast it for a couple of minutes at low heat. Remove and place in the blender jar. In the same pan now at medium heat, add the 3 tablespoon of oil and okra pieces. Saute regularly to ensure okra browns and crisps up evenly. Once it is almost done cooking, turn off the stove and remove.
  • Add the other ingredients for the masala paste in the blender jar and grind this paste until slightly gritty. Ensure the split pigeon lentils is not settled down and use a spatula to move it around to ensure an even grind.Add some extra water or buttermilk if the paste becomes too thick. Keep the masala paste aside.
  • Heat a deep pan or a dutch oven to a medium low heat and add the masala paste. Now add the remaining buttermilk and salt as per taste. Mix well.
  • After 2-3 minutes. Mix and keep the pan closed. Turn down heat to low.After a few minutes, the liquid will slowly start foaming up. Now add the fried okra and let cook for a couple of minutes. Season with more salt if needed.Turn off stove and remove from heat.
  • Heat a small frying pan or traditional tempering pan and add the remaining oil. Once hot, add mustard seeds. Once the seeds start spluttering, turn down the heat to low and add the red chilli pieces and curry leaves.Let them brown a little. Remove and add to the mor kuzhambu.
  • Serve the kuzhambu hot with rice and optionally poriyal,papad and pickles.
Keyword buttermilk, vegan