Mor kuzhambu is a South Indian based curry. It's simple and easy to prepare recipe. The main ingredient for preparing mor kuzhambu is curd or buttermilk.
Mor kuzhambu can be served with white rice and any vegetable fry of your choice or egg bhurji.
Mor kuzhambu can be served with white rice and any vegetable fry of your choice or egg bhurji.
Prep time: 10 mins Waiting time: 10 mins Cook time: 15 mins Serves: 2
Ingredients
To grind
- 2 Green chili
- 1/2 tsp Cumin seeds
- 1 tsp Toor dal
- 1/2 tsp Channa dal
- 1/4 tsp Rice
- 1 tbsp Coconut
Other ingredients
- 2 tbsp Curd
- 1/4 tsp Turmeric powder
- 2 tsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Split Urad dal
- 1/3 cup Onion (Finely chopped)
- Few Curry leaves
- 1 tbsp Coriander leaves
- Salt to taste
Procedure
1. Soak tour dal, channa dal and rice in water for 10 minutes.
2. Add water to curd and beat nicely to make buttermilk. Add half of turmeric to buttermilk.
3. Grind green chili and cumin seeds coarsely.
4. Also add soaked dal with 1/4 tsp water to the mixer and grind coarsely.
5. Add coconut with enough water to grind the mixture into a smooth paste.
6. Heat a pan or kadai with oil. Add mustard seeds. When mustard sputters, add urad dal, curry leaves and onion.
7. Sauté until onions are soft.
8. Add the grounded masala with water and remaining turmeric.
9. Sauté till the raw smell goes away and add salt.
10. In low flame, add buttermilk and check for salt.
11. When kuzhambu starts to boil, add coriander leaves and switch off the flame.
12. Serve it hot with white rice.
- Mor Kuzhambu should not boil. When the bubble starts near the vessel, switch off the flame or else kuzhambu will become more sour.
- You can add okra or cooked pumpkin when adding ground masala in the curry.
0 comments:
Post a Comment