This is a typical recipe from my Grandma’s kitchen and very simple to prepare. It tastes delicious mixed with steamed rice and along with Kothavarangai Paruppu Usili or Stuffed Brinjals.Ingredients:
Coconut – 1 cup (grated)
Channa Dal – 2 tsp (soaked for ½ an hour)
Green chillies – 8
Curd – 3 cups
Curry leaves – 2 strips
Coriander seeds – 2 tsp
Cumin seeds – 2 tsp
Salt to taste
Water – as required
Coconut oil – 2 tsp
Rai – 1 tsp
Red chilli – 1 (broken in two)
Method:
Wet grind coconut, soaked channa dal, green chillies, coriander seeds, cumin seeds, a few curry leaves with water to a smooth paste. Run the curd also in the mixer and add to the paste. Add salt and mix well and add water if necessary. Cook the mixture on a slow fire, stirring constantly. Switch off the gas when it comes to a boil. Heat oil in a kadai, crackle the rai and add red chilli and curry leaves to it. Then add this to the yummy mor kuzhambu. Mix well and it is ready to be served.
Optional:
I make this plain. You can add to the taste by adding boiled yams (peeled and cut) or shallow fried ladyfingers to the mor kuzhambu at the end.
muhahahah Thank you
ReplyDeletei luv it when my mom adds fried ladyfingers to it.... *slurp slurp*
ReplyDeleteyummy morkuzhambu! my favourite, thank u, by the way all these days i ddnt know that we have to add chana dal! wl try this coming sunday, thank u
ReplyDeleteWhen I read the title I thought it was a peacock recipe. Oh well, ye dil maange MOR.
ReplyDelete