mor kuzhambu | more kulambu The very famous, highly coolant, the most favorite recipe in South India, There are a variety of mor kulambu with different veggies like ladies fingers, white pumpkin, etc. Whenever we feel boredom to have regular curries, we can switch to this curry as it tastes different from all other curries. Especially this curry is considered as a complete coolant because the added ladies finger and also buttermilk is coolant in nature

Let us see how to make Mor kuzhambu | more kulambu

mor kuzhambu | more kulambu

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Prep Time 10

Cook Time 15

soaking time 30

Total Time 55

Course Side Dish

Cuisine South Indian

Servings 4

Ingredients

For Grinding:

1 tbsp raw rice soaked for 30 minutes
1 tbsp channa dhal soaked for 30 minutes
2 dry red chilly
1 inch ginger (1tsp finely chopped ginger)
1 tbsp shredded coconut
½ tsp cumin
few curry leaves

for making mor kulambu

1 tbsp coconut oil
2 green chilly
1 tsp cumin
few curry leaves
8 ladies finger
1/4 tsp asafoetida
1/4 tsp turmeric powder
2 cups butter milk
1/4 cup water
salt to taste
coriander leaves for garnish

Instructions

soaking dhal and rice

Take 1 tbsp of channa dhal and 1 tbsp of raw rice in a bowl, rinse in water
Soak it for 30 minutes, and then drain off the water and keep aside

For Grinding:

In a blender jar, take soaked raw rice and channa dhal
Along with it, add, ½ tsp of cumin, 2 dry red chilly, 1 tbsp shredded coconut, few curry leaves, 1 tsp of chopped ginger (1 inch)
blend it with little water, (no need to be super fine paste) and keep aside

For making mor kulambu:

heat 1½ tbsp of coconut in a pan, splutter ½ tsp of mustard seeds, ½ tsp of cumin, 2 green chilly, few curry leaves, ¼ tsp of asafoetida
now add chopped ladies finger, saute it for 6 minutes
Now add ¼ cup of water, bring into boil
And then add the ground paste, mix well, add 1/4 cup of water into blender jar, then pour in the pan
Then add 2 cups of buttermilk
Mix well, turn off the flame. garnish with coriander leaves