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Thursday, March 10, 2016

Mor kuzhambu
Mor kuzhambu / mor kulambu recipe with Buttermilk (Mor), toor dal, coconut, ginger and green chilli as main ingredients. I already have a mor kuzhambu recipe which does not need any soaking part. It will help  you when you want to decide and make instantly. But then, that was a combination of few recipes. I have never ever made mor kuzhambu without cumin seeds (Jeera) and coriander seeds. Atleast I make sure to add jeera which I consider the main flavour in the mor kuzhambu next to ginger. But when my co-sis was staying here last year, she told that her mom makes a version of mor kuzhambu and will get the recipe for me. She shared the recipe last month and I tried it. It is with simple ingredients, yet flavourful.
mor-kuzhambu-recipe
I still have another version of mor kuzhambu that my mom and MIL makes that I love, I will post it sooner or later.
Related recipes you may like
Mor kuzhambu Vazhai poo usiliCluster beans paruppu usili Potato curry

Mor kuzhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time 2 hr soaking time    |  Cook time: 15 mins     Serves: 4

Ingredients

Butter milk – 1 & 1/2 cups

Turmeric – 1/4 tsp

Salt – as needed

Vegetable – refer notes


To grind

Toor dal, Soak for 2 hrs – 1 tbsp

Rice, Soak for 2 hrs – 1 tbsp

Green chilli – 3

Ginger – 1/2 inch piece

Coconut – 1/4 cup


To temper

Oil – 2 tsp

Mustard – 1/2 tsp

Asafoetida – A pinch

Red chilli – 1

Curry leaves – 1 sprig



Method

  1. Bring curd to room temperature and beat it smoothly using a whisk. If not beaten smoothly, chances are there to break while heating up. So make sure to beat smooth.
  2. 1-beat
  3. Soak toor dal and raw rice (I forgot to add)  in water 2 hrs prior. In a kadai, add few drops of oil and fry broken chilli and ginger.
  4. 2-sautee
  5. Grind soaked toor dal, ginger, green chilli and coconut with little water to a smooth paste.
  6. 3-grind
  7. Mix it to the beaten curd, add turmeric, salt as need.
  8. 4-add
  9. Mix well. Put it over stove and add your choice of cooked vegetable. I added seppankizhangu (arbi) here.
  10. 5-add
  11. Heat the kuzhambu until it raises and becomes frothy, no need to boil it.
  12. 6-boil
  13. Temper with the items given under ‘To temper’ table and top the butter milk.
  14. 7-temper

Notes

    • Vegetable can be ladies finger, white pumpkin, chow chow, arbi (seppankizhangu), brinjal etc. Ladies finger should be sauteed in oil. Boil the veggies separately with salt until done and add it to the kuzhambu.
    • You can add urad dal vada (medhu vada) or even paruppu urundai in mor kuzhambu.
    • Mor kuzhambu can be stirred but cannot be poured while stirring using the ladle. That’s what my elders say as it may give you watery kuzhambu. Also they say, do not boil it covered with lid.

Serve with paruppu usili or potato curry the best combo for mor kuzhambu. I can have it as such with rice Love Struck.
Mor-kulambu

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11 comments:

  1. Hi raks,we add a 1/2 TSP of coriander seeds n 1 TSP of jeeragam while grinding. Try this version too.

    ReplyDelete
    Replies
    1. I always do that. This is just a simple version that I tried without those two 😊

      Delete
    2. My mom uses kadalai paruppu instead of Toor deal also jeera.. We never use coriander seeds for more kuzhambu..

      Delete
  2. I just grind green chillies & coconut with mor instead of water. After it becomes a smooth paste I add half teaspoon of dry fried urad dal & pinch of fenugreek seeds & a pinch of white rice. After the kuzhambu froths over top it with a glass of mor again. We temper with mustard seeds, jeera & curry leaves.

    ReplyDelete
  3. Okay, my soaking version of morkuzhambu has channa dal, jeera, coriander seeds, and raw rice. Soak, grind with g.chillies, and ginger, mix in Mor,and froth up. This is the Meenakshi Ammal Book - Samaithu Paar's version, I think.

    ReplyDelete
  4. Looks delicious Raji. Love to have this with papad.

    ReplyDelete
  5. Tried today, came out well

    ReplyDelete
  6. This s quick version will try this

    ReplyDelete
  7. Good to know so many versions.Soaking a pinch or two of mustard while grinding other ingredients will prevent morkuzhambu from becoming sour.

    ReplyDelete
  8. It's looks just beautiful and delicious thanks
    I will try

    ReplyDelete

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