Mor kuzhambu or buttermilk stew could be described as a South Indian version of the North Indian kadhi. However, coconut is added in mor kuzhambu instead of gram flour, making it more interesting. This creamy, yoghurt-rich stew is best enjoyed with steamed rice for lunch or dinner.
1 tsp mustard seeds
1/2 tsp of fenugreek seeds (methi)
A few dried red chillies
1/2 tsp hing dissolved in water
3 tbsp of fresh curd
Salt to taste
Pinch of turmeric
2-3 green chillies
1 tsp of cumin seeds
1 cup of coconut
1tsp of cooking oil
In a mixer, add coconut, cumin seeds, chopped green chillies, curry leaves, curd and grind it together.
Take oil in a pan and once hot, roast mustard seeds, dry red chillies, fenugreek seeds and curry leaves.
Add in the asafoetida water, chopped pumpkin, turmeric powder, prepared paste and salt and give it a stir.
Simmer for a few minutes and then serve hot with steamed rice.
Tip: You can replace pumpkin with ladyfinger or potato for a variation.
This error message is only visible to WordPress admins
Error: API requests are being delayed for this account. New posts will not be retrieved.
There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.
India Food Network or IFN has a mission to take Indian food to the world. It is your one-stop destination for everything food in India. We've got delicious recipes, hungry travellers and tons of culinary fun, created and curated for foodies by foodies.