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
| Ingredient | Measurement |
| Yogurt/Curd | 1 cup |
| Turmeric powder | 1/2 tsp |
| Shallots | 5 or 6 |
| Salt | to taste |
To Grind
| Ingredient | Measurement |
| Coconut grated | 1/4 cup |
| Green chillies | 2 or 3 |
| Curry leaves | 1 sprig |
| Jeera/Cumin | 1 tblsp |
To Temper
| Ingredient | Measurement |
| Mustard | 1/2 tsp |
| Urad dal | 1/2 tsp |
| Curry leaves | 1 sprig |
| Oil | 1 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...
I’m Tamil from Bangalore. My mother used to make mor kuzlambu but I never saw her make it and didn’t know coconut was used as a base. Can I leave out the coconut? Or maybe coconut gives the kolzambubsome body Anxious to try it.
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