Mor Kuzhambu

Mor kuzhambu is the easiest kuzhambu one can make immediately. It is also called instant kuzhambu. One can make it much quicker without much strain. All required is little soar curd/yogurt. We can use any vegetables such as lady's finger, white pumpkin, chayote(chow chow) and all water squash vegetables(Neer kaikaris). But I feel Mor kuzhambu is good when it is made with masal vada. Its very yummy and good if we eat with hot steamed rice. When we eat with masal vada, no veggies is infact required. Children will love it and it is really good when we consume this dish during summer.

Preparation Time -10 mins
Cooking Time -15 mins
Serves - 4 member 

Ingredients:

Thick soar curd/Yogurt - 1 cup
Turmeric Powder -1/4 teaspoon
Water - 1/4 cup

For Grinding:

Soaked Channa dhall - 1 tablespoon
Green chillies - 1(Big) / 2 small chillies
Jeera - 1 teaspoon
Coconut -3 tablespoon
Curry leaves - few
Coriander seeds - 1 tablespoon (optional)



For Seasoning:

Shallots/ small onion - 15 nos
Red Chilli - 1
Mustard -1/2 teaspoon
Curry leaves -  few
Urud dhall (split) -1/2 teaspoon
Coconut Oil - 2 tablespoon

Method:

1. Soak channa dhall for 20 mins in hot water. Few people use coriander seeds for grinding masala for Mor kuzhambu. If we use corriander seeds for grinding, then soak it in hot water for 20 mins before grinding.
2. Grind soaked channa dhall, corriander seeds, green chillies, jeera,  coconut and curry leaves. Make it to fine paste.



3. Make thick butter milk by adding little water to curd and blend it. Add grounded masala paste,turmeric powder and salt to it.
4. Add oil in a kadai and once it is in right heat add musturd. When mustard crackle out, add urud dhall, red chilli, curry leaves and shallots. Allow shallots to turn transparent, add buttermilk mixture to this. Allow it to boil until raw smell of masala goes off. It would take max of 10-12 mins.
5. To this plain Mor kuzhambu, add masal vada when it is hot. It is the best combination to have it.

Yummy Yummy  Mor kuzhambu is ready to serve.

Tips:

1. Instead of Masal Vada, we can use vegetables as mentioned above. If we use any water squash veggies, then kindly peel of skin and make into small cubes. Before adding into kuzhambu. Boil it seperately by adding little salt. So you can add this veggies at step 5.
2. If lady's finger is used, then fry it seperately in oil or shallow fry with little salt  before adding to kuzhambu. similarly you can add fried lady's finger at step 5.
3. Corriander seeds are optional to use. To make kuzhambu thick we use coconut and channa dhall mixture.
4.Buttermilk mixture could be boiled seperately and seasoning can be added at last.