Mor kuzhambu is one of the popular kuzhambu
in tamilnadu. It is one of the super body cooling kuzhambu. Mor is nothing but
the buttermilk. So, the name itself says the main ingredient of this curry is
buttermilk. This curry will be excellent to have with rice.
The spiced butter milk is heated a little
bit in which some cooked or sautéed vegetables will be added. Generally the
ashgourd, brinjal, ladies finger, bottlegourd
are the vegetables will be used in this curry. Apart from vegetables, we
can add the dhal vada/uruadai will be added.
Some people may add thoor dhal vada, but in
our house we prepare the channa dhal vada/balls and will add to this buttermilk
curry. It is favourite of all in our house.
I have already posted two vareties of
buttermilk curry (mor kuzhambu) in my blog. Please check the below link if you
are interested.
Generally we don’t use garlic or onions in
butter milk. But adding those in this curry along with other spices is also giving
excellent taste and flavor to the curry. I have learnt this version from a
fried. So if you are interested, please try that version too. You can prepare
this vada as per the recipe given here and can add to the buttermilk curry
recipe which have onion and garlic.
OK, now let’s move on to this recipe.
PARUPPU URUNDAI MOR KUZHAMBU
SOAKING TIME: 2-3 HRS | PREPARATION
TIME: 15 MIN | COOKING
TIME: 20
MIN
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: MAIN
CUISINE: NORTH INDIAN
SERVES: 3 PERSONS
INGREDIENTS:
To make the vada/urundai
1 cup channa dhal
½
cup finely chopped onion
1
inch piece of ginger
Salt
to taste
3
or 4 red chillies
1
teaspoon turmeric powder
Few
curry leaves
Few strands of coriander leaves
Oil
to deep fry
To make the curry
2
cup butter milk
2
tablespoon thoor dhal
1
tablespoon coriander seeds
1
teaspoon cumin seeds
1
inch piece ginger
½
cup grated coconut
4 or 5 green chillies
1
teaspoon raw rice
To make tempering
1
teaspoon oil
1
teaspoon mustard seeds
3
or 4 red chillies
Few
curry leaves
PREPARATION:
Soak the channa dhal in water for
minimum 2 hours.
Then grind it with salt, red chillies
and ginger in to coarse paste. The batter should not be so smooth or so coarse
like vada batter. Don’t add water while grinding.
Finely chop the onion, curry leaves and coriander leaves.
Soak the coriander seeds, thoor dhal,
cumin seeds, and raw rice in water for minimum 1 hour.
Grind them along with coconut, green
chillies, ginger. Add required water and grind them into smooth paste.
METHOD:
In a pan heat oil for frying the vada.
Mix the chopped onion and curry leaves
with the vada batter and mix well.
Make small balls and deep fry the vada.
No need to fry the vada till it becomes golden brown. Just fry them till the
center gets cooked well.
Keep the fried vada aside.
In a pan take the buttermilk and then
add the ground masala paste. Mix well without lumps. Add the required salt and
turmeric powder.
Allow the butter milk to boil till the
froth comes on the top and the colour will becomes yellow.
Don’t allow the curry to boil
more,because it may get curdle.
Add the prepared vadas and let it boil
for 1 or 2 minutes only.
Remove from heat.
In a small tadka pan, add oil and let
it heat. Then add the mustard seeds and allow it to splutter. Then add the red
chillies and curry leaves and sauté for 1 minute.
Add the prepared tempering to the
buttermilk curry and mix well.
Serve hot with rice with any spicy side
dish.
NOTES:
The vada batter should be thick. So don’t add water while grinding. Also it should be not so smooth or so coarse.
Adding rice is optional, it is purely to make the curry thick. If your buttermilk is thick, then you can avoid the raw rice.
If you want you can add few pepper corns also while soaking the ingredients for masala. Don’t add more.
Adjust the number of green chillies as per your spice prepference. If your buttermilk is sour then add one or two more green chillies while grinding the masala.
If the spiciness is less, you can add one or two more red chillies while tempering.
You can add red chilles also instead of green chillies, but the colour of the curry will change.
Don’t close the buttermilk curry with the lid while it is hot. Just leave some gap while close with a lid.
While heating, the curry will become dark in colour, so don’t add more turmeric powder.
VIDEO RECIPE:
STEP BY STEP PHOTOS:
Soak the channa dhal in water for minimum 2 hours.
Then grind it with salt, red chillies and ginger in to coarse paste. The batter should not be so smooth or so coarse like vada batter. Don’t add water while grinding.
Finely chop the onion and curry leaves.
In a pan heat oil for frying the vada. Mix the chopped onion and curry leaves with the vada batter and mix well.
Make small balls and deep fry the vada. No need to fry the vada till it becomes golden brown. Just fry them till the center gets cooked well.
Keep the fried vada aside.
Soak the coriander seeds, thoor dhal, cumin seeds, and raw rice in water for minimum 1 hour.
Grind them along with coconut, green chillies, ginger. Add required water and grind them into smooth paste.
In a pan take the buttermilk and then add the ground masala paste. Mix well without lumps. Add the required salt and turmeric powder.
Allow the butter milk to boil till the froth comes on the top and the colour will becomes yellow.
Don’t allow the curry to boil more,because it may get curdle.
Add the prepared vadas and let it boil for 1 or 2 minutes only.
Remove from heat.
In a small tadka pan, add oil and let it heat. Then add the mustard seeds and allow it to splutter. Then add the red chillies and curry leaves and sauté for 1 minute.
Add the prepared tempering to the buttermilk curry and mix well.
Serve hot with rice with any spicy side dish.
Do try this recipe and please don’t forget to
give your feedback in comments.
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