Friday, August 2, 2013

Mor kuzambu recipe 2

Type 2

Curd or sour butter milk 2 cups

green chillies 4 to 5 numbers

coconut powder two tablespoons

raw rice  2 teaspoon, washed and soaked in water

Jeera/cumin seeds(optional)

Turmeric powder 1/4 tea spoon

For Tempering

Mustard Seeds one tea spoon

Curry leaves

Coconut oil or any cooking oil for tempering two teaspoons

You have to prepare some vadas for this type of mor kuzambu. Only this vada is suitable for this type.  To prepare vada.


Urad dhal 3 tablespoons

Red chillies  5 numbers

salt to taste


Curry leaves, coriander leaves

Oil for deep frying

Wash and clean the dhal and soak in the water for half an hour.  Then remove the excess water and put it in a mixie jar.  Add red chillies, salt and hing.  Grind it to a smooth paste. Remove from the jar and add curry leaves .  Make them into gooseberry size balls.  Heat the oil in a kadai and put the balls and deep fry them. When it become golden brown remove from the oil and filter the excess oil. Keep it aside.

Churn the curd. Grind green chillies with the coconut powder, soaked raw rice and jeera.  Grind it to a fine paste.  Add the grinded paste to the curd.  Add salt and turmeric powder. Pour it in a thick bottomed pan and cook it till it become frothy and to the boiling point. Remove from the fire and temper with mustard seeds, curry leaves.  Add the already prepared bondas/vadas while serving. It will suck all the gravy if you add them before serving. 

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