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Mor Kuzhambhu

Original post: Aug 27 2012, Updated: Mar 16 2015

Mor kuzhambhu is one of the signature south Indian dishes, this is a buttermilk based – no tamarind or lentil kuzhambhu variety thus makes it one of the easiest kuzhambhu recipes. This is my mother’s recipe I grew up with. The nice thing about this recipe is that it takes very little time to pull together, it is perfect for quick meals. Mor kuzhambhu  can also be made ahead and reheated on low flame or microwaved. The spiced ground paste simmered in buttermilk, adds deep flavors as it soaks.

At our place, leftover Mor kuzhambhu apparently becomes side dish for Puliodhare|Pulisadam or Sevai.

Serves: 4-5
Recipe: Amma
Preparation time: 45 minutes
Cooking time: 15 minutes

Ingredients you will need:

Soak for 20 mins in hot water:
2 Tbsp Toor Dhal
2 Tbsp Coriander seeds (whole)
1 Tsp uncooked rice
1 tsp cumin seeds

To grind along with soaked ingredients:
2 inch ginger piece
2 green chilies
4 tbsp grated coconut

Other Ingredients:
Vegetable of your choice: Ash gourd (winter melon/pumpkin)/chayote squash(chow chow)/Okra
1/4 tsp turmeric
1/8 tsp asafoetida
Curry leaves
3 to 3.5 cups Slightly sour Butter milk
Salt to taste

For tempering:
1 tbsp coconut oil
1/2 tsp mustard seeds
1/2 tsp Urad dhal
Curry leaves
1 dry chili (optional)

If you are adding okra, shallow fry in oil and add at the end. If you prefer dried Sundakkai/turkey berries, add along with ingredients for tempering.

Preparation:

Cook the vegetable (pumpkin/squash) in 1/2 cup of water with salt, turmeric, curry leaves and asafoetida till its tender. If using okra, add these ingredients (except okra) to the buttermilk directly and mix well.

Grind the soaked Toor Dhal, Coriander seeds, uncooked rice, cumin seeds, ginger piece, green chilies and grated coconut with little water to a coarse paste.

Add the ground paste to the buttermilk. Pour the flavored buttermilk to the vegetable mixture that is cooked and simmer on low-medium heat.

As it froths up, remove from heat. The most important step is not let the curry boil or cook for a long time as the buttermilk will begin to curdle.

For tempering: Heat coconut oil in a small pan, once hot add mustard seeds, urad dhal and curry. Add it to the kuzhambhu.

Serve with plain steamed rice. Paruppu usillipotato curry or Colacassia/Seppankizhangu roast  and Mor kuzhambhu are match made in heaven.

 

 

Notes:

If the buttermilk is not sour, add 1 or 2 tablespoon of sour cream to the buttermilk. This works great.

The one tablespoon of raw rice acts as a thickening agent but if your curry is still very liquid and prefer bit thicker, in a small cup, add a spoon of rice flour, take a ladle of kuzhambhu and mix well. Add the mixture to the kuzhambhu, within few minutes the kuzhambhu will thicken up.

Picture taken in 2012

Happy Cooking

3 Responses to Mor Kuzhambhu

  1. Soaking for how long ka?

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