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.
|Sour curd||1 1/2 cup|
|Turmeric powder||2-3 generous pinches|
|Vegetable||of your choice|
|Curry leaves, Coriander leaves||As needed|
|coriander seeds||2 tsp|
|Ginger||1 inch piece|
|Green chili||5-8 nos.|
Grind the above items with little water to a paste.
|More milagai/red chilli||2 nos.|
|Curry leaves||A sprig|
- 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!!
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!