I love our South Indian/ Tamilnadu style mor kuzhambu for rice. Its the simplest, easiest , hassle free curry that can be prepared in no time. I usually follow my mil’s method. For a change, I tried my mom’s style mor kulambu with onions. My mom never adds turmeric powder but I used here for a nice color. My mom always add masala vada in this kuzhambu. That gives an additional flavor and taste. Sometimes she adds lady’s finger/ vendakkai too. But I dint add any vegetables. I just added onions and made it simple. I enjoyed with hot rice and carrot-beans poriyal. Slurppppp.. it was yummy!
INGREDIENTS
1 cup – 240ml
For 2 persons
- Sour curd – 1 cup
- Besan flour – 1 tsp
- Turmeric powder – 1/4 tsp (optional)
- Salt – As needed
- Water – 1 cup
To grind :
- Coconut – 2 tbsp grated
- Green chilli – 4 to 5 nos (small, use 2 for less spice)
- Garlic – 3 cloves (small)
- Ginger – 1/2 inch piece
- Shallot / small onion – 3 nos
- Jeera / cumin seeds – 1/2 tsp
To temper and saute:
- Mustard seeds – 1 tsp
- Fenugreek seeds – 1/8 tsp
- Red chilli – 1 no (pinched into two)
- Sambar onions/ shallots – 10 nos (finely chopped) or big onion – 1 no
To garnish :
- Coriander leaves – 2 tbsp (finely chopped)
Method :
- Grind all the ingredients given under “to grind” to a smooth paste. In a bowl, whisk the sour curd adding 1 cup water, required salt, ground coconut paste, besan flour mixed with 1 tbsp water without lumps and mix well.
- In a kadai, temper the items given above and add it to the buttermilk mixture.
- Keep the bowl in medium flame and allow the buttermilk to boil slowly and becomes frothy.
- Mix with the ladle in the middle and allow it to boil for few seconds in medium flame. Never roll boil the mor kulambu. It will become watery. So stir it whenever needed. Add coriander leaves, mix well & give one boil.
- Remove from the flame. Keep the vessel as such. Do not pour or transfer to another vessel when its hot. Close the vessel partially leaving some air gap. Serve with rice and poriyal.
Note :
- Do not allow the buttermilk mixture to roll boil. It should just raise and becomes frothy.
- Roll boiling makes the gravy watery and lose all its taste. Hope you all know this.
- Do not close the bowl completely. It will also make the gravy watery.
- Do not pour the mor kuzhambu to a vessel when its hot. It will become watery.
- If you wish to add vegetables you can add sauteed lady’s finger or cooked ash gourd/ poosanikai. You can dunk in whole masala vada for more taste.
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