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

MOR KUZHAMBU((மோர் குழம்பு)-WITH ONION AND GARLIC

In our house morkuzhambu(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.

I have already posted one method which my mom and mil are using. This is another method. I learnt this from my friend and it also tastes great.

This recipe has onion and garlic.

Please check my another method of mor kuzhambu in the below link

•   Morkuzhambu(மோர்குழம்பு) Method I

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

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

Raw rice                                             1 tbls (optional)

Ginger                                                1 inch piece

Coconut Scrapings                              ¼ cup

Cumin Seeds                                       ¼ tsp

Shallots                                              ¼ cup

Garlic                                                4 or 5 cloves

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. I used Eggplant/Brinjal.

Grind the ingredients given in “For grinding” list into smooth paste. Add required water.

First boil the vegetable and while it is half cooked add the ground paste and mix well.

Add turmeric powder and required salt. Let it boil for 5 to 7 minutes or till the raw smell go.

Then switch off the stove and add buttermilk to the hot boiled mixture. Then stir well till everything mix together.

The heat in the boiled mixture is enough to make the buttermilk warm.

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

NOTES:

• If you use ladies finger, cut them as an inch length pieces and then fry in a kadai with a tablespoon of oil till its stickiness have to go away and then add a very little water to cook.
• Don’t add more pepper as it will change the taste.
• Don’t boil the kuzhambu as it will become curdled in heat.
• Raw rice is used to make the kuzhambu as thick in consistency. If your buttermilk is thick you can avoid that.
• If using raw rice better to soak in water for an hour for easy grinding.