Mor Kuzhambu is the most popular kuzhambu variety in south India. It can also called as Buttermilk Kuzhambu. It is best to have it with hot steamed rice and some spicy poriyal. Since we use sour curd to it, it gives more taste to the kuzhambu. It is tasty and easy recipe. There are many varieties in morkuzhambu. This is the simplest and easiest method of making.
Preparation Time:15 mints| Cooking Time : 15 mints|Severs: 4 Ingredients :
Curd - 3/4 cup (prefer soar curd)
Vendakkai / Okra - 8 nos ( add vegetables of your choice)
Turmeric Powder -1/4 tsp
Grated Coconut -1/2 cup Green chili- 2 Toor dal -1 tbspn Cumin seeds -1 tbspn
Raw rice -1/2 tbspn
Salt to taste
Water as required Oil -2 tbspn Mustard -1/2 tbspn
Urad dal - 1/4 tbspn
1. Soak toor dal and raw rice for 15 mints to 30 mints. Add the coconut,cumin seeds,g.chili,soaked rice and dal to the blender . Grind it to a fine paste.
2. Take the curd in a pan . Beat well with little water without lumps as thick butter milk. I used nearly 3/4cup of water. Then add the salt,turmeric,grinded paste to it.
3. Mix them well. Bring to boil and once its starts frothy . Turn off the stove. In a pan heat the oil.
4. Once the oil is hot, add mustard,urad dal,curry leaves and okra. Fry until its cook well. Then turn off the flame and add it to the kuzhambu. Mix well.
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