Thursday, March 16, 2017

North Arcot Style Mor Kuzhambu | Authentic Vadai Mor Kuzhambu Recipe | Curd Curry From North Arcot

North Arcot Style Mor Kuzhambu

Hi Supermoms,

Every Region/State in India has it's own curd based curry recipes. I have earlier shared Punjabi Kadhi , Tirunelveli Mor Kuzhambu, Kerala Style Puliserry , Bengali Doi Bhindi Posto that are some of the popular curd based curries from India. Today, I am sharing a heirloom recipe , that is still made regularly by my mother and myself. This Mor Kuzhambu is a part of our everyday cooking.

I mostly make this mor kuzhambu using Fried Bhindi/ Vendakkai/Okra . But my family loves  the addition of  fried lentil dumpling/ Thunukku to the Kuzhambu.

So, when you try this recipe , make it with Vendakkai also. It tastes equally yummy.


North Arcot Style Mor Kuzhambu:

Preparation time : 30 minutes
Cooking time : 20 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

To soak  and grind  ( soak for 15 minutes) : 

1 teaspoon tuvar dal/pigeon peas
1 teaspoon channa dal/bengal gram
1 teaspoon dhania/ coriander seeds

To grind ( along with the above ) :

1-2 green chillies ( adjust according to the size and heat of chillies)
1/4 cup fresh coconut ( finely chopped)
1 &1/2 teaspoon jeera/cumin seeds
1/2 " ginger ( grated) 

Other ingredients :

2 cups curd ( whisked)
1/4 teaspoon turmeric powder
salt to taste

For the vadai / thunukku :

1/2 cup channa dal/ bengal gram
2-3 dry red chillies
pinch of asafoetida 
1 teaspoon cilantro/coriander leaves ( finely chopped) or 3-4 curry leaves
salt to taste
oil to fry 

For tempering :

2 teaspoons coconut oil
1/2 teaspoon mustard seeds
pinch of asafoetida
1 sprig curry leaves ( roughly torn)

Garnish ( optional) :

cilantro leaves 


Method :

1. Grind all the ingredients given under ' to soak' and 'to grind' along with 1/4 cup water into a thick paste and set it aside.



2. Soak the channa dal along with dry red chillies for 30 minutes and grind it coarsely , just adding few drops of water. 

3. Transfer it to a bowl, add salt and mix well.
4. Heat oil in a kadai/wok/pan and when the oil is hot, drop small portions of the batter into the oil.

5. Cook over low to medium flame so that the thunukku/vadai is cooked on all sides uniformly.
6. Drain in a kitchen towel and set it aside.

 7. In a deep bottom vessel add the whisked curd, turmeric powder, the ground spice paste and mix well.

Chef tip : Add 1/4 -1/2 cup water to the curd so that the kuzhambu does not become too thick. You can decide the consistency according to your taste preference and adjust water quantity accordingly. 
8. Place the vessel over low flame and allow it to cook for 4-5 minutes only and switch off.
9. Add the thunukku/vadai to the kuzhambu .



10. Heat a small pan or an iron ladle with coconut oil and temper with mustard seeds, curry leaves and asafoetida.
11. Pour it over the kuzhambu .

Your authentic North Arcot Style Vadai Mor kuzhambu is ready to be served along with your South Indian Meals. 

North Arcot Style Mor Kuzhambu

Happy Cooking !

With love,

Masterchefmom





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