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Mor Kuzhambu Recipe: South Indian Yoghurt Curry


Feb 09, 2018

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Easy

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.

INGREDIENTS

    1 tsp mustard seeds
    1/2 tsp of fenugreek seeds (methi)
    A few dried red chillies
    Curry leaves
    1/2 tsp hing dissolved in water
    3 tbsp of fresh curd
    Salt to taste
    Pinch of turmeric
    Chopped pumpkin
    2-3 green chillies
    1 tsp of cumin seeds
    1 cup of coconut
    1tsp of cooking oil

DIRECTIONS

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.

About Geeta SridharFollow On

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Geeta Sridhar is a teacher, mother, social worker and finalist on the fourth season of Masterchef. Her dishes burst with the aroma of South Indian spices. Follow her for easy-to-learn recipes in Tamil.

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