Recipe Of Mor Kuzhambu
An Introduction - Recipe Of Mor Kuzhambu
Recipe for Mor kuzhambu is a traditional dish from the south Indian cuisine with subtle flavors and unique creamy texture.
Recipe of mor kuzhambu is made of churned curd mixed with whole spices and coconut paste. And it is widely prepared as a special dish during festivals especially in Tamil Nadu and Kerala and other parts of south India.The recipe of mor kuzhambu is served with steamed or boiled rice and it goes well with fried vegetables like potato, yam and colocasia (taro root). Recipe for mor kuzhambu is similar to the `khadi` from North India and it goes well with roti or kichadi.
Varieties Of Recipe For mor Kuzhambu
The recipe of mor kuzhambu can be made either plain or with vegetables too. Some of the common vegetables like white pumpkin, lady`s finger, ash gourd and winter melon are used to make the recipe of mor kuzhambu. There is a variety of mor kuzhambu recipe where they use fruits like apple which gives a slight sweet taste. An exclusive recipe of mor kuzhambu is `Vadai Morkuzhambu` which is supposed to be a grand dish in almost all south Indian weddings. Some other vegetables like taro roots or colocasia, potato, drumstick, cucumber, brinjal and chow-chow can also be used for this mor kuzhambu. Here we are going to see the recipe of mor kuzhambu with okra (lady`s finger).
Rare Varieties Of Recipe For Mor Kuzhambu
South Indians make delicious mor kozhambu even with fruits. Mor kuzhambu made of Mango fruit and pineapple fruit are famous in the states of Tamil nadu, Karnataka and Kerala. And mor kuzhambu made of vathal (dried vegetables) like manathakkali vathal and sundaikai vathal are also popular in Tamil Nadu.
The Best Combination
Morkuzhambu with paruppu usili is always a classic combination and they are a huge hit in any wedding or a function in the South. You can commonly see this combination in all special occasions and these dishes have made its mark as one of the exclusive traditional south Indian dishes. Being one of the authentic combo recipes from the South Indian cuisine, it has cross the national borders and has innumerable fans all over the world. Potato fry is yet another popular accompaniment for this mor kuzhambu and it is loved by people of all age groups right from kids to elderly people as it is sublime when served with a suitable accompaniment.
Ingredients Required To Make Recipe Of Mor Kuzhambu
Recipe Of Mor Kuzhambu
Wash and cut the lady`s finger (fresh & tender) into small pieces of one and a half inches size and keep it aside.
Soak the measured quantities of tuvar dal, raw rice, cumin seeds in hot water for half an hour. Then strain them and grind it along with two green chilies, one spoon of besan powder and one spoon of jeera and make it a thick fine paste. Now, add a cup of grated coconut and a few curry leaves and grind together. Now the base paste for morkuzambu is ready.
Take a cup of thick fresh curd which is not too sour, and churn it well. Now add the ground paste to the curd along with a little water a churn it again. The base mixture for morkuzhambu is now ready and it has to be tempered now.
Heat a pan in the stove and keep it in medium flame. Pour a table spoon of cooking oil, preferably organic coconut oil as it gives a rich flavor to the dish. Once the oil is heated, add a spoonful of mustard seeds to it. When it splutters, add a spoon of jeera seeds, fenugreek seeds, curry leaves, one or two red chilies and a pinch of asafoetida to it one by one and sauté them well.
Now add the chopped lady’s finger to it and mix well. Add a little water to it and close it with a lid for two minutes and lower the flame.
Just open the lid after two or three minutes and you will notice that the vegetable is almost cooked.
At this stage, add the curd mix along with masala paste to the pan and stir well and let it cook for 5 minutes in low flame.
After five minutes approximately, you will see the mor kuzhambu is being boiled and you will get a nice aroma out of it.
Now switch off the stove and add the required quantity of salt.
Sprinkle some lush green and tender coriander leaves over the mor kuzhambu and serve hot either with delicious paruppu usili or crunchy yam fry, boiled rice and pepper rasam.
Some Tips To Follow To Make The Recipe Of Mor Kuahzmabu
• You can prepare morkuzhambu with any of the vegetables mentioned above and each one has its own taste and flavor and if you are passionate about trying out new recipes you can try all these vegetables and fruits in the morkuzhambu one by one and enjoy the uniqueness of every flavor.
• Instead of coconut oil, you can also use any other cooking oil like peanut oil and sesame oil.
• You can even make it plain without adding any vegetables at all.
• You should not over boil morkuzhambu as it will spoil the entire dish.
• Therefore make the whole process in low flame or medium flame.
Ingredients
Directions
Wash and cut the lady`s finger (fresh & tender) into small pieces of one and a half inches size and keep it aside.
Soak the measured quantities of tuvar dal, raw rice, cumin seeds in hot water for half an hour. Then strain them and grind it along with two green chilies, one spoon of besan powder and one spoon of jeera and make it a thick fine paste. Now, add a cup of grated coconut and a few curry leaves and grind together. Now the base paste for morkuzambu is ready.
Take a cup of thick fresh curd which is not too sour, and churn it well. Now add the ground paste to the curd along with a little water a churn it again. The base mixture for morkuzhambu is now ready and it has to be tempered now.
Heat a pan in the stove and keep it in medium flame. Pour a table spoon of cooking oil, preferably organic coconut oil as it gives a rich flavor to the dish. Once the oil is heated, add a spoonful of mustard seeds to it. When it splutters, add a spoon of jeera seeds, fenugreek seeds, curry leaves, one or two red chilies and a pinch of asafoetida to it one by one and sauté them well.
Now add the chopped lady’s finger to it and mix well. Add a little water to it and close it with a lid for two minutes and lower the flame.
Just open the lid after two or three minutes and you will notice that the vegetable is almost cooked.
At this stage, add the curd mix along with masala paste to the pan and stir well and let it cook for 5 minutes in low flame.
After five minutes approximately, you will see the mor kuzhambu is being boiled and you will get a nice aroma out of it.
Now switch off the stove and add the required quantity of salt.
Sprinkle some lush green and tender coriander leaves over the mor kuzhambu and serve hot either with delicious paruppu usili or crunchy yam fry, boiled rice and pepper rasam.
