Sunday, 4 April 2010

Mor kuzhambu

When I am young I hated this mor kuzhambu. 'Why on earth you have to eat this simple dish when there are lots of spicy, mouth-watering dishes around', that is how I thought about it.  But as you age your taste changes. And sometimes your stomach will really ask for something simple and satisfying rather than the routine spicier ones. I make this mor kuzhambu when  I really need a pleasant change for my taste buds. Silky, simple, satisfying and very tastier too. You can add a variety of vegetables to your mor kuzhambu. But ladies finger is my favourite,since it imparts a nice flavour to the dish. I have heard people say that poosanikai or ashgourd tastes the best in mor kuzhambu but unfortunately I didn't get a chance to taste poosanikai mor kuzhambu until now.  Need a change from the routine dishes? try this, you will like it.

Ingredients :

Toor dhal- 1 tbspn
Rice- 1 tspn
Jeera seeds- 2 tspn
Dried red chillies- 4 nos
Garlic- 1 pod
Coconut- 2 big pieces of  it's meat
Curd or yoghurt- 1 cup (3.5 % fat)
Ladies finger- 10 nos
Green chillies- 3 nos
Turmeric- 1/4 tspn
Asafoetida- a pinch
Fenugreek, jeera and  mustard seeds- 1/2 tspn
Urid dhal- 1/2 tspn
Curry leaves- some 15 leaflets
Oil- 2 tbspns
Salt to taste

Method :

Soak toor dhal and rice for half-an-hour. Then grind together coconut pieces, jeera seeds, red chillies, garlic, soaked toor dhal, rice and turmeric to form a smooth paste. Cut vendakkai into 1/2 inch pieces. Cut green chillies longitudinally into two pieces. Now saute the ladies finger and green chillies with a teaspoon of oil until the ladies finger is cooked well. Now take a cup of thick, sour curd. Dilute the curd with a cup of water. Add the ground paste to the curd and mix well. Add the sauteed ladies finger and green chillies to this curd mixture. Now you have to temper this curd mixture. Heat oil in a pan. Add fenugreek seeds. When it turns brown add urid dhal, mustard and jeera seeds. When they splutter add curry leaves. Then transfer the curd mixture to the pan. Continue heating until froath forms on the top. Remove from fire. Add enough salt and a pinch of asafoetida. Mor kuzhambu will be ready to be served.

Tatse enhancing tips for this recipe : The main important thing is  mor kuzhambu should not be allowed to boil. When it froaths on the top remove from fire. If you add vendakkai saute well and then add to mor kuzhambu. It removes the stickiness from the ladies finger. If you add any other vegetable boil the vegetable with green chilles in little water. When the vegetable is cooked add to mor kuzhambu. At the end add a tspn of coconut oil to this dish. It greatly enhances the flavour. If the curd is not sour enough you can try adding little tamarind juice. Happy cooking!!! and enjoy your week end!!

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