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Posts Tagged ‘buttermilk kuzhambu’

Morekuzhambu

Morekuzhambu is a traditional dish from Tamil Nadu/Kerala, made with buttermilk, coconut and indian spices. It is a dish that is very popular in the weddings and festivals. I would make this for Sunday lunch, along with vegetable dishes that would go with morekuzhambu, so we can enjoy this on a more relaxing day and may be have a short nap after the meal. Sounds good Huh? Cooking 013 

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Ingredients:

  • Chayote or Chow Chow-2.
  • Thick curd-1 1/2cup.
  • Shredded Coconut- 1/2 cup.
  • Ginger- 2 inch piece.
  • Green chillies-3.
  • Cumin seeds-1tsp.
  • Channa Dhal-1/2 cup.
  • Coconut Oil or Vegetable oil-1tsp.
  • Mustard seeds-1 tsp.                                                                                               
  • Methi seeds-1/2 tsp.                                                                                               
  • Red chilly-1.
  • Asafoetida-a pinch.                                                                                   
  • Salt-to taste.
  • Turmeric -a pinch-(optional).
  • Curry leaves-1 arc.

 Method:

  1. Soak Channa dhal in hot water for 5 minutes.
  2. Peel and cut Chow Chow into small cubes.
  3. Whip the curd with a little water to make buttermilk.
  4. Boil the vegetable with very less water in a cooking pan.
  5. Grind Soaked channa dhal, coconuts, jeera (Cumin), green chillies, ginger to a paste.
  6. Mix the above to buttermilk, add salt, turmeric and add to boiled vegetable in the cooking pan.
  7. Reduce the heat and use a ladle to mix well every now and then, so the buttermilk doesn’t disintegrate.
  8. When it becomes frothy, turn the heat off.
  9. Keep a small seasoning pan, add oil, mustard seeds.
  10. When mustard seeds splatter, quickly add methi seeds, red chillies, curry leaves, asafoetida and add it to the morekuzhambu.
  11. Serve with Hot White Rice.

Notes:

  • In health perspective, the amount of coconuts can be reduced and channa dhal can be increased. 2 spoonfuls of coconut can be added, not to compromise the originality of the recipe.
  • While adding curry leaves to the seasoning pan, stand a little far, because curry leaves will splatter from the water content.
  • Adding turmeric is purely optional. Some people like morekuzhambu to have white color. I like adding turmeric. Besides giving a rich color to the dish, it also has antibacterial properties.
  • Other popular vegetables that can be used to make morekuzhambu are Okras-ladies finger-have to be sauted in oil and added, white pumpkin, drumstick, potato, Taro or Sivapankizhangu or colocasia.

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