Mor Kuzhambu is an easy to prepare kuzhambu variety using yoghurt/curd. I have already posted the traditional mor kuzhambu recipe using vegetables. But this particular recipe doesn't require any vegetables and has the main flavour from Oman/Ajwain. Also unlike the regular mor kuzhambu, this doesn't require coconut and instead besan/gram flour is added for thickness.
I learnt this again from my periamma who is an expert in cooking traditional dishes. This is one of the most commonly prepared dishes in my home. This is a very simple and super quick dish to make, as it doesn't require any chopping. It goes well with steamed rice and can be paired up with any spicy curry.
Mor Kuzhambu Recipe
Serves : 3 people
Ingredients
- Curd - 1 cup
- Besan/gram flour - 1/2 tbsp
- Turmeric powder - 1/2 tsp
- Green chilli - 2 small
- Salt - as required
To temper
- Oil - 2 tsp
- Mustard - 1 tsp
- Omam/Ajwain/Carom seeds - 1/2 tsp
- Methi seeds - 1/4 tsp
- Curry leaves - a sprig
Method
- In a bowl, take curd and besan and mix well without any lumps using a whisk.
- Grind this curd and besan mixture along with green chilli using 1/2 to 3/4 cup of water in a mixie.
- Take the ground paste in a vessel, add turmeric powder and salt.
- Boil in low to medium flame till it becomes frothy. Do not allow it to boil for long as it will make the kuzhambu to curdle.
- In a pan, add oil and once heated temper with the items mentioned under "To temper".
- Once they crackle, add it to the kuzhambu.
- Serve with rice.
Notes
- Adjust the water quantity based on the thickness of curd.
- Also, don't let the kuzhambu boil for long. Once it turns frothy, switch off the stove. If allowed to boil for long, the kuzhambu will curdle.
- Adjust the amount of green chillies according to the spice level required. The quantity I have given in the recipe yields a mild spicy dish.
Try this quick and easy to prepare kuzhambu for a change!!
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