Mor kuzhambu is one of the favorite recipes in our home. We all love this with paruppu usili. I have a few versions of mor kuzhambu on my website. This is the one I learned from my mom for the first time.
We soak a little toor dal and grind this with coconut, green chili, and cumin seeds. I have seen some variations in this: soak a little rice instead of toor dal, add little coriander seeds while soaking, and add little methi seeds | venthayam.
Mor kuzhambu is usually mixed with hot rice, but you can pair this with sevai and pidi kozhukattai too. We typically add ladies fingers but you can add ash gourd, seppankizhangu or even sundakkai vathal too.
Also check out, Kalyana mor kuzhambu, Varuthu aracha mor kuzhambu and instant mor kuzhambu. Though paruppu usili is the best combo for mor kuzhambu, it pairs well with yam fry, arbi fry and potato curry too.
Soak the toor dal in very little water for 15 mins. Beat the curd nicely using a whisk and make it as buttermilk. The buttermilk should be thick. Add salt as needed, turmeric powder, and asafoetida to it and keep it aside.
Grind the soaked toor dal,jeeragam green chilies, and coconut into a fine paste. While grinding this don’t use water, use the buttermilk we have kept aside. This will prevent from the mor kulambhu becoming watery.
Meanwhile cut the ladies finger and fry it till golden brown using a non-stick pan and keep it aside. Add a little salt to this while cooking.
Then add the paste to the buttermilk we have kept aside. Keep the flame small and cook till frothy. Once it becomes frothy switch off the flame. Do not allow this to boil like we do for sambar or vatha kuzhambu. Temper mustard and red chili in coconut oil and add to this. Add curry leaves.
Add the ladies finger before serving.
Transfer it to a serving bowl and do not cover it fully immediately. Slightly cover it and when it is warm then fully close it.
Notes:
More kozhambu is my favorite dish. Your presentation is simply awesome. Now all I need is some paruppusili and I am ready to eat. 🙂
Your pics are awesome too!
I added some garlic and onions before frying the okra… gives a better texture and smell to the kozhambu.
Love the recipe, but would love it even more if there was a printable version of it. Right now, there is only the video, but no printable recipe. Thanks!
Sridhar
Δ
