Mor kuzhambu is a curd or a buttermilk based recipe form the South Indian cuisine which is easy and tasty.When making mor kuzhambu, you can add some vegetables or skip them entirely. i often add either ash gourd (white pumpkin, winter melon, petha, poosanikai) or okra (lady finger, bhindi, vendakkai) when making mor kulambu.
Adding up the coconut is not essential part . If you are allergic to coconut you can completely skip that part. The rice and the toor dhal that we add to the powder gives the correct texture.
If you have vegetables. You can use them or else do plain mor kuzhambu.
Preparation time: 10mins Cooking time: 15 mins Total time : 25mins
Serves : 4 to 5 pax
Ingredients : Mor kuzhambu masala
- Coconut 🥥. – 2 tbsp
- Green chili – 3 to 4
- Coriander seeds – 1 tbsp
- Rice. – 1 tsp
- Toor dhal. – 1 tsp
- Ginger. – 1/2 inch
To temper :
- Oil. – 2 tbsp
- Onion – 1 medium thinly sliced
- Mustard – 1/2 tsp
- Curry leaves – 6 to 7
- Urid dhal. – 1/2 tsp
- red chili 🌶 – 4
- Hing. – pinch
- Cumin seeds. – 1 tsp
- Sour curd. – 1 cup
- Turmeric powder -1 tsp
- Salt. – 1 tbsp
Step 1 :
In a pet jar grind mor kuzhambu masala and keep aside. Beat the curd with a beater and make it to a smooth liquid .
Step 2 :
Now in a pan add oil and temper it with mustard and cumin once they splitter add in the urid dhal ,red chili curry leaves and hing . Then add in the onions and then sauté them till they turn transparent
Step 3 :
Then, add salt and turmeric powder mix them for few seconds then pour our curd and the kuzhambu masala finally cover cook for 3 to 4 mins. Our mor kuzhambu is ready
- Using the sour curd makes the kuzhambu taste just fine. So use the curd that is kept atleast 5 to 6 days ago
- Adding up coriander seeds and ginger gives you the flavour to it. And adding coconut can also be skipped.