Mor Kuzhambu
Mor Kuzhambu is a traditional dish from Tamil Nadu -- it is a yogurt based dish with a spice paste. Served with rice and papad this Mor Kuzhambu and Potato curry combo is comforting and delicious.
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Ingredients
For Spice Paste:
- 2 tsp Oil
- 1½ tbsps chana dal
- 1¼ tbsps urad dal
- 1¼ tbsps Fenugreek seeds
- 1 tsp Coriander seeds
- 6 Dry Red chilies
- ½ tsp Asafoetida powder
- 3 tbsps Fresh grated coconut
- ½" piece Ginger, grated
For the Mor Kuzhambu:
- 2 cups Curd, whisked
- 2 tsp Oil
- ¾ cup Veggies of choice, chopped (ash gourd, okra, aubergine, green pepper, green peas, skinned and cubed potatoes or arbi)
- ¼ tsp turmeric
- To taste salt
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- ½ tsp Fenugreek seeds
- 1 Dry Red Chili, halved
- 8 ~ 10 curry leaves
Instructions
Make the spice paste:
- Heat oil in a pan, fry chana dal, urad dal, fenugreek seeds, coriander seeds, red chilies and asafoetida powder until fragrant and toasted. Cool for a little bit and grind into a smooth paste with coconut and ginger adding little water.
Make Mor Kuzhambu:
- To the ground paste add the whisked yogurt, turmeric and salt. Beat till mixture is smooth.
- Heat oil and add the tempering ingredients. Once the mustard seeds start to splutter, add the veggie of choice and fry for a mixture. Add enough water to cover the vegetable, cover pan and simmer on low heat until tender.
- Add the prepared yogurt mixture to the vegetable and heat it on low heat. Remove from heat when the kuzhambu just begins to boil. Take care not to let it curdle.
- Serve hot with rice, potato curry and papad.
Notes
- Use slightly sour yogurt/ curd for best results.
- The spice paste can be made up to 2 days in advance.
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