Hi Supermoms,
'Mor Kuzhumbu' literally translates into 'Buttermilk curry'. I have earlier shared so many varieties of mor kuzhambu recipes. Today, I am sharing another interesting variety of mor kuzhambu that is most ideal as a side dish for tiffin like idli, dosa, upma, uttapam etc., and also as a side dish for variety rice.
It is a two step mor kuzhambu recipe. Grind all the ingredients and add it to buttermilk. Cook over low flame till the kuzhambu starts to boil and temper. That's it. It is very easy to make but the taste is simply amazing.
Another handy recipe from my kitchen to yours. I am sure you will be tempted to try immediately.
Vedi Mor Kuzhambu Recipe :
Preparation time : 2 minutes
Cooking time : 10 minutes
Serves : 4
1 cup = 250 ml cup
Ingredients :
2 cups buttermilk ( you can dilute 1/2 cup of thick curd)
1/8 teaspoon turmeric powder
salt to taste
To grind :
1 tablespoon fresh coconut ( grated)
1/2 teaspoon chick pea flour/besan
1 teaspoon rice flour
1/2 " ginger ( grated)
1-2 green chillies
For tempering :
1-2 teaspoons oil ( you can use coconut oil or sesame oil)
1/2 teaspoon mustard seeds
1 sprig curry leaves ( roughly torn)
Method :
1. Add all the ingredients given under ' to grind' into the jar of a mixer and grind to a smooth paste adding 1/4 cup water.
2. Add the buttermilk into a thick bottom vessel or kadai/wok .
3. Now add the ground paste , turmeric powder and mix well.
4. Place the vessel /kadai over low flame and let the mixture cook till it starts boiling.
Chef tip : Keep stirring and cook only over low flame. Also, add water if the mor kuzhambu thickens. This mor kuzhambu consistency is thinner than the regular mor kuzhambu.
5. Switch off.
6. Heat a ladle with oil and temper with ingredients given for the same.
Your quick and easy vedi morkuzhambu for tiffin is ready. I served it along with the Baby Potato Masala Rice. It was yummy.
Happy Cooking !
With love,
Masterchefmom
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