Friday, 12 October 2012

"Mor Kuzhambu" - A Kerala delicacy or Kerala Style "Kadi"


Mor Kuzhambu is a very famous kerala side-dish /accompaniment. Mor means "Buttermilk" in Malayalam and "Kuzhumbu" or Kulambu is the accompaniment served as the first course in the meal.
For those who do not understand both these words, its a kerala style "kadi" or "sambhar" like dish.
This is one of the easiest kerala dish which can be cooked in no time and with ingredients that are always available in the kitchen. This goes very well with rice.
I often add some vegetables to it like Okra or Pumpkin, but today I made it just plain.
Its also incredibly easy to make so after a hard day outside home, you can make this for dinner.


Serves 3
Ingredients:
Buttermilk - 2 cups or Curd - 1 cup
Green Chily (slit) - 2
Cumin seeds - 1/2 tsp
Coriander seeds - 1 tsp
Turmeric powder - 1 tsp
Coconut grated fresh/desiccated - 1 to 2 tsp
Salt to taste
Any vegetable of your choice like Okra/Lady's finger, Pumpkin, Ash gourd etc - chopped - 1 cup (Optional)
Oil - 1 tsp
For seasoning:
Mustard seeds - 1 tsp
Curry leaves - 6
Dry red chilly - 1 (Optional)
Oil - 1 tsp

Method:
Take a heavy bottomed vessel, put the buttermilk in it, add 1/2 tsp of turmeric to the buttermilk and mix well. 
If you are using curds, first add 1 cup of water to the curds, churn it well and then use.
Add water if the buttermilk is too thick. Add salt and heat on a low flame till the buttermilk reaches room temperature. Roast in a little oil, one by one, the coconut, the remaining turmeric, jeera, coriander and green chillies. Blend to a smooth paste.
Add this coconut paste to the warm buttermilk, put it back on the stove and heat for approximately 4-5 minutes.
For Seasoning, take a seasoning pan, keep on low heat, add mustard seeds, curry leaves and the dry red chilly, allow to crackle and pour over the buttermilk mixture.
Mix well and serve with steaming white rice.

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