Mor Kuzhambu | Paladhya | Bhindi Kadhi

Kadhi / Paladhya would definitely be present in all the festive menus at our place. We can use different podi (vegetable added to kadhi) in kadhi, like bhindi (okra), bompla (pumpkin), kakdi (cucumber). I love bhindi khadi so much!! Gently fried okra with yoghurt tastes awesome…!

Ingredients:

Yoghurt: 2 cups
Bhindi: 1/2 cup (Chopped medium size)
Turmeric: 1/2 tsp
Salt: to taste
Cooking oil: 1 tbsp
Coconut oil (optional): 1 tsp
Kadalai paruppu (Bengal gram): 1tbsp
Ginger: 1 tbsp
Red chillies: 2-3
Green chillies: 2-3
Jeerakam (Cumin seeds): 1 tsp
Dhaniya (Coriander seeds): 2 tsp
Asafetida: 1/2 tsp
Coconut flakes: 1 tbsp
Curry leaves: few
Cilantro: Handful (Chopped)
Mustard seeds: 1 tsp

NOTE: This recipe involves heating yoghurt. Keep your stove in low flame else yoghurt may get spoiled! I usually cook for 5-10 mins in low flame. If you find yoghurt separating out, switch off the stove immediately. Over heating may spoil the recipe. Using coconut oil is optional, this gives extra flavor and aroma to the recipe. You can use ordinary cooking oil instead of coconut oil too.

Preparation Method:

• Soak kadalai paruppu, jeerakam, dhaniya, red chillies, green chillies and asafetida in 1/2 cup of water.
• Meanwhile fry bhindi and keep it aside.
• Mix yoghurt, turmeric and salt.
• Grind the soaked ingredients, coconut and ginger along with the water used for soaking.
• Mix the ground masala with the yoghurt thoroughly and ensure there are no lumps.
• Add fried bhindi to the yoghurt mixture.
• Cook for 5-10 minutes, keeping the stove in low flame.
• Keep stirring.
• When the mixture starts boiling (you can see bubbles coming out), switch off the stove.
• Remove from the stove top and add curry leaves and cilantro.
• Heat coconut oil and do seasoning with the mustard seeds & cumin seeds.
• Add this to Kadhi and enjoy!

PS: Though belonging to the same sub-sect, folks at my mom’s and dad’s place speak different languages. Mom speaks Thanjavur Marathi and dad is a Kannadiga. There are umpteen cultural differences between them! Fortunately folks at both ends love Kadhi Ambode Papad bath or Nenadha Ambode Appala anna (kannada version)

Here is the recipe of Kadhi Ambode Papad bath/Nenadha Ambode Appala anna:

• Follow the above mentioned steps and prepare Kadhi.
• Prepare Ambode (Dal vada). You can find the recipe here.
• When the ambode is hot, soak them in a cup of hot water for 3-4 minutes.
• Then drain the water and put them in kadhi.
• Allow it to soak from at least 20 minutes.
• Fry papad/appala.
• Mix rice with papad, ambode soaked in kadhi and chokata thel (gingelly oil) and relish Kadhi Ambode Papad bath 🙂

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