Thursday, 25 July 2013

Mor Kulambu

Mor Kuzhmabu , popular south-Indian yogurt coconut gravy for rice. There are 'n' number of ways of making mor kuzhambu using variety of veggies and slight variation of ground paste. Here is one simple and easy version.I know most of us have our own version of more kuzhambu, and here is mine which I learnt from my MIL, it’s quick and tasty with rice. My son just loves this kuzhambu. This can be made almost instantly so it comes handy. To make sour curd,keep the curd out for whole day and move it to fridge during night,So the sour curd can be ready to cook in the morning...If u had  left over curds,u can also use them to make this version of kulambu.
Mor (buttermilk) kuzhambu (curry)  is an authentic south Indian dish made with buttermilk, coconut and seasoned with mild spices. Every family has a different take on this dish and in a lot of Tamil families its prepared on festival days. Even within my family, my grand mom, my mom and my aunt add their own spin to this dish.This can be made either with Ash gourd (White pumpkin) or Ladies finger. It is a traditional buttermilk curry of south India. Varitions of the spices used in this curry differ from each and everyone’s taste. You can add any veggie in this curry like okra,drumstick.  I love this with ash gourd Here I have prepared Mor kuzhambu using ash gourd.
Prep Time: 20 mins            Cook Time: 15 mins         Serves :4

Ingredients
Quantity
White pumpkin(chopped)
1 cup
Curd
1 cup
Turmeric powder
2 tbsp.
Salt
To taste
Coriander leaves
1 cup
Soaking
Toor dal
2 tbsp.
Raw rice
2 tbsp.
To grind
Coconut
1 cup
Ginger
1”piece
Green chillies
2
To temper
Coconut oil
1 tbsp.
Mustard seeds
½ tsp.
Jeera seeds
½ tsp.
Red chillies
2
Hing
Pinch
Curry leaves
handful
Method
1. Chop the ash gourd pieces into pieces.Mix turmeric in the curd and keep aside.Whip the curd or beat it properly.Obviously seasonings on the other hand keep it ready.Soak all the ingredients listed under 'To soak and grind' for 20 mins. Chop green chillies, ginger and coconut pieces.

2.  In a pan add ash gourd, turmeric and salt. Sauté for 5 minutes and add some water. Close the lid till the pumpkin is cooked. After sometime turn off the gas. 

3. Now in a blender, add green chillies, ginger and coconut. Turn on for a minute. Along with this, add the soaked ingredients and give another turn.  

4. The paste has to be in a semi liquid state. Add the ground paste to the ash gourd and beaten yogurt. Cook in simmer flame, bring it to a boil. Do not allow it to boil too much because it will form a curdling state.Add some coriander leaves and give a quick stir. 

5.Heat oil in the pan, add the seasonings. The curry should be semi-thick and not too watery in the final stage. Delicious, mouthwatering mor kuzhambu is ready to serve.Best when served with potato roast. Mor Milagai Goes well with Mor Kulambu..It tastes awesome

Notes
  • Do not let the curry boil once you’ve added the yogurt. If buttermilk is too sour, add one more green chillI.
  • Adding salt finally in the dish helps to avoid it to be too watery.  Mor Kuzhambu can also be prepared without adding any vegetable
  • The pale yellow color comes only after the curry boils so don’t add more turmeric powder than the mentioned quantity. Also adjust red chillies according to your spice level.
  • You can add any cooked vegetable of your choice: Chow chow, Sepankizhangu or even methu vadai


Linking this to the event "Eat Vegetables Stay Healthy" sponsored by Just Eat.


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