I love mor kuzhambu very much, it is perfect for a lazy day to make as it can be done in a jiffy, yet delicious! Usually poosanikkai (ash gourd) , chow chow or vadai can be added to mor kuzhambu for perfect taste. Potato curry or paruppu usili will pe perfect combination with this.
Ingredients:
| Sour curd | 1 1/2 cup |
| Turmeric powder | 2-3 generous pinches |
| Vegetable | of your choice |
| Salt | As needed |
| Curry leaves, Coriander leaves | As needed |
| Coconut | 1/4 cup |
| coriander seeds | 2 tsp |
| Ginger | 1 inch piece |
| Jeera | 1 tblsp |
| Green chili | 5-8 nos. |
Grind the above items with little water to a paste.
To Temper:
| Mustard | 1 tsp |
| More milagai/red chilli | 2 nos. |
| Oil | 1 tsp |
| Curry leaves | A sprig |
METHOD:
- Add the ground paste to curd along with turmeric,salt and whisk it with egg beater and add boiled vegetable of your choice. ( white pumpkin,chow chow/chayote,ladies finger,colacasia/arbi/sepankizhangu or even urad vadai)
- Heat this in stove only upto the stage when it starts to raise(will be froathy) (should not boil)
- Temper with mustard,chili and curry leaves.
- Granish with coriander leaves and enjoy with rice!!
-
Note :
More kuzhambu should not be kept covered till it cools down to prevent curdling!
One more reason for curdling is not beating the curd properly,so make sure you beat the curd properly.Donot let it boil, switch off the flame when it is about to boil!
Slurp!! Yummy! Thanks Raks:))
ReplyDeleteComments are precious to me too, check FH today!:D
I did checked Asha!! Great work you have did!! THankyou so much for visiting and leaving your comment:))
ReplyDeleteReading itself tempts me. Nice.
ReplyDeleteplanning to make morkozhambu.. just checking your recipe.. thanks
ReplyDeleteYeah..Got it..this will b my curry for today..feeling lazy to cut veggies...
ReplyDeleteCan I tell u smthg? There is lot of extra space in between ,why dnt u delete them?
Thanks 4 the recipe
I don't think you need the dal because it tasted like arachuvitta kuzhambu when I followed your recipe.
ReplyDeleteDal is for thickening the kuzhambu, you can omit that and add fried gram dal, if you dont like. But I have never got arachuvitta kuzhambu taste so far, as we roast the ingredients to grind in that kuzhambu.
ReplyDeletevery nice
ReplyDeleteGreetings from Mauritius!
ReplyDeleteI stumbled upon your blog looking for jackfruit curry recipes. We have a jackfruit tree in our garden and some jacks are ready for curry. Here we usually add potatoes to jack curry. This recipe - that goes with the jack curry, is interesting... One question though; how much vegetables go in? I'm planning to use chow chow.. Will the recipe be enough for 6 hungry persons?
Hi, This recipe will be for 3-4 persons, increase 1/2 more cup of curd and accordingly everything to make it for 6
ReplyDeleteHi, Where are you adding the dhal? In your recipe i couldnt find it. Please let me know.
ReplyDeleteI edited it to remove as it comes out good even without that. If you want then u can soak either 1 tblsp of channa dal or toor dal for an hour and grind it along with the coconut paste.
ReplyDeleteIt was awesome thank you ras
ReplyDeleteI have seen that if we curd to the paste and give it a turn in the mixie before pouring, the kozhambu doesnt turn sour even if kept out in the open throughout the day.
ReplyDeleteI add a little bit of soaked urad dal as it thickens the kozhambu, and of course adds taste.
Bahut achcha hai. Aap ka recipe maine ghar mai banaya bahut testy laga. so i am very thankful to you to know making this dish through your blog.
ReplyDeleteMay God bless you and i expect that you will write more blogs for us and we will try.