This yummy, yet super easy to make Indian delicacy is a part of the India Curries. Mor Kuzhambu (Pronounced as More Kuzhambu) is rich in fibre content 13.6 gm (45.3% of RDA) along with high lauric acid content of coconut improves cholesterol levels in the body. Improving the action of insulin secretion and lowering the raised blood sugar levels is yet another benefit of Morkzhambu for Diabetics.
This Mor Kulambu which contains buttermilk is very good for indigestion. Mor Kulambu cools down the body during the summer. It has other herbs that also bring more nutritional benefits. Moreover, this curd based curry is a great choice for the calorie-conscious people who like to maintain their weight.
Additional fun fact, there are no limits to the number of variations of this dish, starting from the key ingredients to the substitution of blended Tofu instead of the traditional Curd! Just add your favourite vegetable or make it with just a tadka, Mor Kuzhambu will most certainly garnish your lazy mornings with its spectrum of taste and health benefits!
Prep time: 10 mins
Cooking time: 20 mins
Ingredients:
This recipe contains the ingredients to make 4 savings of the curry, alter for required quantities and enjoy!
- 1 tablespoon tuvar dal (arhar dal, pigeon pea lentils)
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- ½ teaspoon raw rice
- ¼ cup hot water for soaking
- 3 to 4 green chilies
- ½ inch ginger
- 5 to 6 curry leaves
- ¼ cup grated coconut
- 1 cup thick, sour, beaten curd
Method of prep
- Step 1 – Rinse and soak Tuvar dal,Coriander seeds, rice and Cumin seeds for 20 mins in ¼ cup of Hot water. (You can use any type of rice or rice flour)
- Step 2 – Blend the soaked ingredients with green chillies, grated coconut, curry leaves and ginger in a jar until a fine paste.
- Step 3 – Add the blended ingredients to the smoothly beaten sour curd and add a cup of water.
- Step 4 – (Optional)- Boil your desired vegetable of choice with a pinch of salt and turmeric.
- Step 5 – Add the seasoned curd mixture with your boiled vegetables and cook on medium heat until the Mor Kuzhambu comes to a nice boil and add salt to taste.
- Step 6 – Temper this delicious curry with some heated oil, mustard, curry leaves, red chillies, and a pinch of asafoetida and let it boil for another 2-3 mins for the essence of tadka to seep into the Mor Kuzhambu.
- Step 7 – Serve the curry with hot steamed rice with papad or fritters and enjoy!
