Mor kuzhambu is a popular South Indian dish that is made with yogurt, coconut, and a variety of spices. This delicious and flavorful dish is often served as an accompaniment to rice and is a staple in many South Indian households. In this blog, we will take a closer look at the ingredients and benefits of mor kuzhambu, and also provide you with a simple recipe to make this dish at home.
Mor kuzhambu is not only delicious but also packed with nutrients that offer several health benefits. Here are some of the key benefits of this dish:
- Good for digestion: Yogurt, the main ingredient in mor kuzhambu, is rich in probiotics that help improve gut health and aid digestion. It also helps relieve acidity and bloating.
- Rich in calcium: Yogurt is a great source of calcium, which is essential for strong bones and teeth. Regular consumption of mor kuzhambu can help improve bone health.
- Boosts immunity: The spices used in mor kuzhambu, such as cumin, mustard, and fenugreek, are known to have immunity-boosting properties. They help fight off infections and diseases.
- Lowers cholesterol: Yogurt is also known to be effective in reducing cholesterol levels in the body. Regular consumption of mor kuzhambu can help improve heart health.
Mor kuzhambu is a delectable and nourishing dish that can be effortlessly prepared in your kitchen. Its intricate mix of tastes and healthful nutrients make it an excellent addition to your regular meals. Don’t hesitate to give this recipe a try and savor the goodness of mor kuzhambu in the comfort of your home!
- Sour butter milk – 2 cups
- White Pumpkin – ¼ kg. cut into 1 inch square pieces
- Salt – 1½ tsps. or as per taste
- Green chillies – 4 or 5
- Cumin seeds – ½ tsp.
- Toor dhal – ½ tsp.
- Gram dhal – 1 tsp.
- Raw rice – 1 tsp.
- Grated coconut – 1 cup
- Curry leaves – a handful
- Turmeric powder – ½ tsp.
- Coconut oil – 2 tsps.
- Mustard – 1 tsp.
- Red chillies – 2
- Cook white pumpkin in enough water for 10 minutes and drain water.
- Soak dhals and rice in water for 10 minutes.
- Grind it into smooth paste with grated coconut, green chillies and cumin seeds with little water.
- Churn the curd well in a mixie.
- Now add the ground paste to this and mix well.
- In a large pan put this mixture and cooked vegetables over slow fire and boil stirring in be-tween with the ladle.
- When it boils remove from fire.
- In a small pan, put oil and season with mustard.
- When it splutters put the broken red chillies and curry leaves and switch off the stove.
- Pour this over the kuzhzmbu.
- Mor kuzhambu is ready to serve with rice.
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