Mor kuzhambu is a kerala dish. But it is prepared in tamilnadu as well. It is made of mainly butter milk. It is my favourite dish. I like to have this even throughout the day. To make a perfect mor kuzhambu after adding curd keep it in simmer and cook otherwise it will become curdled.
Ingredients: |
|
| 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. |
For seasoning: |
|
| Coconut oil | – 2 tsps. |
| Mustard | – 1 tsp. |
| Red chillies | – 2 |
Method:
- 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 between 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.
Methi (Fenugreek leaves) Kadhi | Hema's Kitchen
[…] Methi Kadhi is a simple and interesting recipe which can be had with Chapathis or rice. With the tangy taste of curd and the healthy methi this dish tastes awesome. When I first tasted, it tasted like mor kuzhambu. […]