My mom and Jemma paati are experts in making mor kuzhambu. Mor kuzhambu is something that I would die for (or kill for 😉). I learnt this authentic recipe of mor kuzhambu from my mom. Soaked sevai in mor kuzhambu overnight is our entire family's favorite breakfast. Yes, 'mor kuzhambu and sevai' makes the best pair 😆. This is a simple recipe for a lazy sunday that beats the weekday blues! Let's see how to make this.
Preparation time : 10 minutes
Cooking time : 5 minutes
Serves - 3
Ingredients:
Curd - 1 big bowl (400 ml approx.)
Coconut - 1/2 cup
Green Chilli - 3
Red Chilli - 3
Cumin seeds - 1/2 tsp
Rice flour - 1 tsp
Turmeric powder - 1/4 tsp
Salt - as required
For seasoning:
Mustard seeds - 1/2 tsp
Methi seeds - 1/4 tsp
Sundaikkaai - 1 tbsp
Manathakkali kaai - 1 tbsp
Curry leaves - few
Asafoetida - 1 pinch
Method:
Set curd the previous night. Sourer the curd, better would be the taste of mor kuzhambu. Grind coconut, green chillies, red chillies, cumin seeds and rice flour to a fine paste.
Churn the curd; if curd is too thick add little water, but don't make it too watery.
Now add the coconut paste, turmeric powder and salt to curd and mix well. As compared to iodized salt, rock salt directly enters the blood stream and is excreted without being saved in the body. The cutback in iodine can be compensated through other foods-more on that in later blog posts!
Now the kuzhambu is all set to be cooked. Place the kuzhambu pot on stove and cook on low flame. When froth starts forming from all the sides of kuzhambu, switch off the stove. Do not boil the kuzhambu. This process takes a maximum of 3 minutes time - do not move anywhere!
Heat oil in a tadka pan, add mustard seeds, methi seeds, asafoetida, sundaikkaai, manathakkali kaai and curry leaves. Once done, pour the seasoning over the kuzhambu. Mor kuzhambu is ready. Ideal combination is ladies finger fry and appalams.
Tips:
Preparation time : 10 minutes
Cooking time : 5 minutes
Serves - 3
Ingredients:
Curd - 1 big bowl (400 ml approx.)
Coconut - 1/2 cup
Green Chilli - 3
Red Chilli - 3
Cumin seeds - 1/2 tsp
Rice flour - 1 tsp
Turmeric powder - 1/4 tsp
Salt - as required
For seasoning:
Mustard seeds - 1/2 tsp
Methi seeds - 1/4 tsp
Sundaikkaai - 1 tbsp
Manathakkali kaai - 1 tbsp
Curry leaves - few
Asafoetida - 1 pinch
Method:
Set curd the previous night. Sourer the curd, better would be the taste of mor kuzhambu. Grind coconut, green chillies, red chillies, cumin seeds and rice flour to a fine paste.
Churn the curd; if curd is too thick add little water, but don't make it too watery.
Now add the coconut paste, turmeric powder and salt to curd and mix well. As compared to iodized salt, rock salt directly enters the blood stream and is excreted without being saved in the body. The cutback in iodine can be compensated through other foods-more on that in later blog posts!
Heat oil in a tadka pan, add mustard seeds, methi seeds, asafoetida, sundaikkaai, manathakkali kaai and curry leaves. Once done, pour the seasoning over the kuzhambu. Mor kuzhambu is ready. Ideal combination is ladies finger fry and appalams.
Tips:
- Fried ladies finger, white pumpkin or yam can be used as 'kuzhambu thaan' for mor kuzhambu instead of sundaikkaai and manathakkali kaai.
- Coconut oil for seasoning will taste great.
- Do not reheat the mor kuzhambu. However reheating using microwave oven is preferred.
- Instead of rice flour, soak 1 tsp of rice for 20 minutes and add with coconut to make smooth paste.
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