Mor KozhambuIngredients:
Sour buttermilk 4 cups
1 tsp channa dal
1/2 tsp toor dal or 1/2 tsp of raw rice.
1 sp urad dal
1/4 sp methi seeds
1/4 sp mustard seeds fo grinding + 1 sp for garnishing
1/2 sp dhaniya
3 green chillies
1 small piece of a dried red chilly
2-3 tsp coconut gratings
hing 4 dashes, salt
turmeric 1/4 sp
curry leaves 2 sprigs
coconut oil - 2 tsp
1/4 sp jeera
1/4 sp jeera
Soak channa dal and toor dal (or) raw rice for 1/2 hr. Fry methi seeds, dhaniya, chillies, mustard, urad dal. Grind all these ingredients with jeera and coconut gratings. Make a smooth paste with water.
In a vessel, churn buttermilk, Add turmeric, hing, salt and the masala paste. Churn for a few minutes. Keep aside. In a kadai, add oil, mustard seeds and curry leaves. Add the vegetable of your choice and saute well till cooked. Add the buttermiilk mixture. Simmer till it froths up. Check for salt.
You can use ladies finger, white pumpkin, chow-chow (Chayotes) for morkozhambu
2 comments:
Hey,Eazsier way ...put olli more kuzhambhu podi in butter milk.....hmmmmmmmmm delicious.........
Yeah, as Rathi says, you can roast all the masala ingredients and make a powder. USe about 2 tbsp of podi for this recipe :) Thanks rat!
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