Thursday, August 1, 2013

Mor kuzambu recipe!

Now we will see some other south indian cooking recipes.  First an easy one. Mor kuzambu. You can also call this south indian butter milk curry or gravy.  There are 3 or 4 types of preparing. We will see them all one by one.

Type 1 This is for 4 persons.


Curd soared or thick soured buttermilk 2 cups.

Salt to taste

Turmeric powder 1/4 teaspoon

Hing (optional)

For grinding:

Dhania seeds one table spoon

Bengal gram dhal two teaspoon

Arhar or thur dhal two teaspoon

Raw rice two teaspoon

Black Pepper 1/2 teaspoon..

Cumin seeds or Jeera one teaspoon(optional)

coconut powder two tablespoons

Green chillies 4 to 5 numbers

Clean, wash and soak all the ingredients except green chillies and coconut powder.

Vegetables:  Ash gourd mor kuzambu will be a great one. But if you do not get ash gourd, you can add Okra, colocasia or chembu or dhal pellets. We will see about dhal pellets in the next post. Now take ash gourd or Okra.  If it is ash gourd remove the skin and cut into 2" length pieces. Put it in the boiled water and add salt for it. After it is cooked put it separately.

If it is okra, cut it into small pieces and fry them till it is golden brown by adding salt and turmeric powder. Keep it aside.

For tempering

Coconut oil one table spoon

Mustard, methi(optional)

Red chilly whole (optional)

Curry leaves, Coriander leaves

Churn the curd. Add the required salt and turmeic powder.  Add hing if you like it. Now grind the soaked ingredients given for grinding.  Grind them into a fine paste.  Add the paste to the already churned buttermilk. Add the already cooked vegetable.  Pour it in a thick bottomed pan and put it in a stove , add water if necessary, and cook it until frothy, it should not boil, but should be cooked barely until boiling.  Remove from the fire and temper with mustard seeds, curry leaves, red chilly in coconut oil and garnish with coriander leaves.  It will be a super combination with paruppu usili.  We will see the other types of mor kuzambu and after that will see about paruppu usili and dhal pellets mor kuzambu also.

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