Mor Kuzhambu

It is a traditional south indian Brahmin dish which is made at home almost on all auspicious days. It is basically curd/ buttermilk gravy cooked with veggies like drumstick, lady's finger, winter/ash gourd, etc. I used, Lady's finger.

Its one of the simplest recipe that can be cooked in less than 15 minutes :) When you have very sour curd and you can't take it with anything. You can directly go and make it with no second thoughts. !!

Preparation time: 5 mins

cooking time: 10 - 15 mins

servers : 2

INGREDIENTS:

  • chopped Lady's finger - 1/2 cup

  • butter milk / diluted curd - 2 cups

  • salt - to taste

  • Turmeric powder - 1/4 tsp

To Grind:

  • shredded coconut - 4 to 5 tbsp

  • coriander seeds - 1 tbsp

  • cumin seeds - 1/2 tsp

  • Red chilli - 1 ( optional)

  • green chilli - 1 or 2

  • channa dal - 1 tbsp

  • ginger - 1/2 inch piece

For Seasoning:

  • Coconut oil - 1 tbsp

  • mustard seeds - 1 tsp

  • asafoetida/ hing - a dash

  • Coriander and curry leaves leaves

DIRECTION:

  • Soak channa dal, coriander seeds, ginger, cumin seeds green chili and red chilli for 1 hour

  • In a pan, heat oil then add mustard seeds, hing and wait for it to splutter

  • Then add lady's finger / veggie of your choice and nice saute them for few minutes.

  • Meanwhile in a mixer/ blender grind the soaked ingredients along with coconut into a fine paste by adding little water or buttermilk

  • In a small bowl mix together turmeric powder, salt, sour curd or buttermilk and form a lump free batter and keep it ready

  • Once the vegetable is cooked and add in the ground mix and dilute it. Let it simmer for 7 to 8 mins. Once the raw smell is gone add in rest of the buttermilk / diluted curd mix. Let it for in simmer for couple of minute then switch off the flame.

Garnish it with coriander leaves and enjoy with paruppu usili.

Notes

  • Don't add curd mix while the ground mix and veggies are throughly cooked. The curd or buttermilk will split.

  • The turmeric powder can be added at any stage

  • I always make huge batch of the mix and store it in freeze in portion size. Stays for 3 to 4 months

  • Red chilli is optional. If its not used then increase the amount of green chili.

  • Ginger is a must. It toally elevates the flavor

Enjoy and happy cooking

PrashanthySambhar, south indian, si mainComment