Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, mor kuzhambu - south indian butter milk sambar. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
while the recipe of mor kuzhambu recipe is extremely simple, but some tips and variations. firstly, to prepare this curry i would heavily recommend to use slightly sour buttermilk for tangy and spicy buttermilk kuzhambu recipe. if you do not have a sour curd you can. Mor Kuzhambu or buttermilk kulambu is a curd based gravy from South India. It goes very well as an accompaniment with rice.
Mor Kuzhambu - South Indian Butter Milk Sambar is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Mor Kuzhambu - South Indian Butter Milk Sambar is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook mor kuzhambu - south indian butter milk sambar using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mor Kuzhambu - South Indian Butter Milk Sambar:
- Prepare 2 tbsp Thuvar Dal
- Get 2 tbsp Dhaniya
- Get 2 tbsp Raw rice
- Take 1 tsp Fenugreek seeds
- Take 1 tsp Jeera
- Make ready 3 Green chilli
- Make ready 2 Red chilli
- Prepare 1 tsp Mustard
- Prepare 4 tbsp Coconut grated
- Take 1 tsp Turmeric Powder
- Take Curry leaves - as required
- Take 200 ml Beaten Curd
- Make ready Gingelly /Coconut oil - as required
- Prepare to taste Salt
Mor kuzhambu / mor kulambu recipe with Buttermilk (Mor), toor dal, coconut, ginger and green chilli as main ingredients. I already have a mor kuzhambu recipe which does not need any soaking part. It will help you when you want to decide and make instantly. I make two versions of more kuzhambu.
Instructions to make Mor Kuzhambu - South Indian Butter Milk Sambar:
- Soak thoor dhal, dhaniya and rice in water for half-an-hour.
- In a pan, roast the fenugreek seeds, green & red chilly with a teaspoon of gingely oil, in medium flame for 2 minutes.
- Add coconut, the roasted fenugreek seeds, chillies, jeera and all the soaked ingredients in a mixer jar and grind well into a smooth paste by adding water.
- Add this ground mixture to a heavy bottomed pan and add sufficient water. Simmer it till the raw smell goes away and the content turns into a thick idli batter consistency.
- Beat curd in the mixer and add this to the pan with required salt. Let it simmer on low flame for just two minutes and turn off the stove.
- This need not be brought to a boil.
- In a pan, heat 1 teaspoon of coconut oil. Add mustard & curry leaves. Allow mustard to crackle and add this to mor kuzhambu.
- The various vegetables that can be added to this mixture are Bhindi, White Pumpkin, Sundaikai Vatral and Raw banana stem.
One is this recipe that is shared here which makes use of coconut Mor kulambu is a curd or buttermilk based curry from the South Indian cuisine. The recipe shared is of mor kulambu made. Mor Kuzhambu (Morkuzhambu) is a satisfying south Indian dish made with yogurt and fresh Paruppu urundai Mor kuzhambu is a famous dish made in southern part of Tamilnadu and Kerala. Finally, another method is Iru Puli Kuzhambu. We are using both butter milk and tamarind to make.
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