Wednesday, May 7, 2014

Mor Kuzhambu / Yogurt gravy



Mor Kuzhambu is the one which i make when i am in a hurry to make something...During summer time it is a quick fix and also a tasty kuzhambu which my family likes...With simple ingredients and fresh taste,it is good for our health too...There are many variations we can add with different veggies like poosanikkai(white pumpkin), vendaikkai(okra),vazhai thandu(banana stem),arbi,suraikkai(bottle gourd) and chowchow...some even add vadai...Here is a basic version...

Ingredients

IngredientMeasurement
Yogurt/Curd1 cup
Turmeric powder1/2 tsp
Shallots5 or 6
Saltto taste

To Grind
IngredientMeasurement
Coconut grated1/4 cup
Green chillies2 or 3
Curry leaves1 sprig
Jeera/Cumin1 tblsp
To Temper

IngredientMeasurement
Mustard1/2 tsp
Urad dal1/2 tsp
Curry leaves1 sprig
Oil1 tsp

Method

Grind a fine paste out of coconut,greenchillies,curry leaves and jeera....


Whisk yogurt with a fork without any lumps...Add turmeric to yogurt and set aside...do not add salt..

Add the ground paste to the curd and mix well...Heat a small sauce pan with oil and add mustard,urad dal,curry leaves and then add shallots...(Add  any boiled veggie you want to add here...)

Fry till the onion becomes transparent...do not let it turn brown...Now add the curd mixture to the pan and heat it...Wait till it becomes frothy and then switch off the flame..do not let it boil...

Add salt just before eating...if u add salt the kuzhambu will become watery...Enjoy with any spicy side dish...


No comments:

Post a Comment