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Simple Mor Kuzhambu


Mor Kuzhambu is one of the quick and tastiest South Indian dishes. Okra and Ash gourd can added to the dish. You can also add medu vada into mor kuzhambu but I have prepared this without any vegetables or vada. Cook the curry in low flame and use slightly sour curd for better taste. It can served with White rice and Potato fry. 


Cuisine: Indian
Author: Indu Haresh

Serves: 2

 

Ingredients

Tempering:

Oil - 2 tbsp

Mustard - 1/2 tsp

Curry leaves - 5 to 6 curry leaves

Dry Red chilli - 2 

Asafoetida(hing) - 1 pinch

Small onion - 2 ( not mandatory)

 

To soak and Grind: 

Toor dal/Channa dal - 2 tsp 

Raw Rice - 1 tsp

Green chilli - 1

Cumin - 1/2

 

Curd Mix:

Curd - 1 cup

Turmeric - 1/4 tsp

Water - 2 1/2 cups

Salt as needed 


Preparation

To grind and Paste: 

Wash toor/channa dal and raw rice. Soak it along with cumin for 20 mins in hot water (can also use warm water).

Now take soaked dal, raw rice, cumin and add green chilli and grind it to a fine masala paste.

 



Curd Mix:

Take curd in a bowl, add turmeric and water and mix it very well.



Add the fine grounded masala paste and mix well without any lumps and keep it aside.



Cooking
  • Heat oil in a kadai. 

  • Add mustard. Once after mustard gets crackle, add small onions(not mandatory), curry leaves, red chilli and Asafoetida. Give it a sauté.

  • Now add the curd mix and required salt and mix it well.

  • In low medium heat, cook until it starts boiling/one boil(shouldn’t allow to boil more than that - approx.5mins)
  • Switch off the stove. Mor Kuzhambu is ready to serve.
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