MOR KUZHAMBU(மோர் குழம்பு) Method I

MOR KUZHAMBU(மோர் குழம்பு)

In our house mor kuzhambu(மோர் குழம்பு)/buttermilk kuzhambu  is a very common kuzhambu variety which we prepare at least once or twice in a week.

It is a very good coolant for our body and it is having simple ingredients and made in jiffy.  

Generally people say for vegetarians there will be very less options only to cook. But it is possible for vegetarians also to cook variety of curry or kuzhambu throughout the week. This mor kuzhambu is one among them.

Buttermilk is the main ingredient to make this kuzhambu and few spices are added to make it delicious.

Here am giving the method which my mom and mil are using. There is one more version is there which I post in another post. Both will taste different and great.

Please check the another method in the below link .

• MOR KUZHAMBU (மோர் குழம்பு) |WITH ONION AND GARLIC --METHOD II

Now let’s move on to the recipe.

MOR KUZHAMBU

RECIPE TYPE: MAIN | CUISINE: SOUTH INDIAN |

SERVES: 2 PERSONS |PREPARATION TIME: 5 Min| COOKING TIME: 10 MIN

SOAKING TIME: 1 TO 2 Hr

INGREDIENTS:

Butter Milk                                          1 cup

Salt                                                      As needed

Turmeric powder                                 1 tsp

Any one Vegetable                               1 cup

(Egg plant (Brinjal)/Ladies finger/Ash gourd, Bottle Gourd)

For Grinding:

Green chilly                                        4 or 5

Thoor Dhal                                         1 tbls

Raw rice                                             1 tbls (optional)

Ginger                                                1 inch piece

Coconut Scrapings                             ¼ cup

Cumin Seeds                                       ¼ tsp

Coriander seeds                                  ¼ tsp

For Tempering:

Coconut Oil(preferable others also ok) ½ tsp

Mustard Seeds                                              ½ tsp

Cumin Seeds                                        1 tsp

Curry leaves                                        few leaves

*tsp: Teaspoon|||| *tbls: Table spoon

METHOD:

Cut the vegetable as pieces and boil in water or in steam till it cooks fully.

I used Ashgourd

Soak the ingredients given in “For grinding” list for 1 to 2 hours . Then Grind them into smooth paste. Add required water.

Now mix the ground paste turmeric and salt to the buttermilk and stir well.

Take the buttermilk mixture in a kadai and heat.

Once it starts to become frothy switch off the stove. Don’t let it boil.

Add the cooked vegetables to the kuzhambu and mix well.

Now add oil in kadai and temper with the items given in “For tempering “list and add to the prepared mor kuzhambu and mix well.

Serve hot with rice and any spicy vegetable fry as side dish. Will surely tastes great.

NOTES:

• All the vegetables should be cooked well before adding to the kuzhambu.
• While adding ladies finger cut them as an inch length pieces and then fry in a kadai with a table spoon of oil till its stickiness have to go away and then add a very little water to cook.
• If you wish you can add few black peppers while grinding. Don’t add more as it will change the taste.
• Don’t boil the kuzhambu ,it will become curdled.
• Raw rice is used to make the kuzhambu as thick in consistency. If your buttermilk is thick you can avoid that.
• If you forgot to soak the items , then just dry roast the thoor dhal and coriander seeds for few minutes and then grind along with other ingredients.
• You can use red chilly also instead of green chillies, but the kuzhambu colour will be reddish. better to use green chilly only.