Mor Kuzhambu

This is a traditional iyengar recipe made mostly on auspicious and festive days. It is very simple to make. Vegetables like ladies finger, pumpkin, taro root or dried vegetables like sundakkai can be added to this. Serve it with some white rice topped with ghee with a side of appalam.

Serves 4

Ingredients Required:

Coconut - 1/4 cup (grated)

Coriander seeds - 1 tblsp

Toor Dhal - 1 tblsp

Cumin - 1 tsp

Green Chilli - 2

Yogurt/Curd - 1/4 cup

Turmeric powder - 1 tsp

Salt - 1 tsp

Vegetable - your choice of pumpkin, ladies finger, taro root (or) Dried Vegetable - Sundakkai

To season:

Coconut oil - 1 tblsp

Mustard Seeds - 1 tsp

Curry leaves - few

Hing - pinch

How to make?

• Soak the coriander seeds, toor dhal, cumin, green chilli in 1/4 cup of water for 15 minutes
• Grind to a smooth paste with coconut
• Pour into a vessel, add turmeric powder, salt and cook on low heat till you see bubbles on the side.
• Blend the yogurt with 1/2 cup of water and add to the mixture
• Bring to a boil and switch off
• In a small pan, add the coconut oil and when hot, add the mustard seeds and allow to splutter. Then add the curry leaves and hing. Add this seasoning to the kuzhambu

Adding vegetable:

• You can use any vegetable as mentioned in the ingredients list.
• Pumpkin/Taro Root -Cut in large chunks, boil separately till well cooked and add this to the Kuzhambu
• Ladies Finger - Cut in 1 inch pieces and slightly saute in a tblsp of oil till cooked and them add to kuzhambu
• Sundakkai - fry in a couple of tblsp of oil and add to kuzhambu

Serve with hot rice, topped with ghee with a side of appalam.