Mor Kuzhambu or Yoghurt Gravy:
It is sometimes amazing at the number of recipes which utilize leftover ingredients so they don’t get wasted. This is particularly important in those days when refrigerators were not common in households. Leftover sour yoghurt gets transformed into this yummy kuzhambu, which is not only easy to make, but is also very tasty.
- Thick buttermilk (1/2 cup curd + 1 1/2 cups water)- 2 cups
- Turmeric powder- 1/4 tsp
- Ginger- a small piece
- Toor Dal- 1 tsp
- Coriander seeds-1tsp
- Cumin seeds-1tsp
- Green Chillies- 2
- Coconut grated- 2 tbs
- Raw Rice- 1 tsp
- Tomato- 1 (small) optional
- Salt to taste -1 1/2 tsp
- Any one of the vegetables (Potato, Beans, Carrot, Cucumber, Ashgourd, Okra, Pumpkin) cut in to big pieces- 1/2 cup
- Coconut oil/cooking oil- 1 tbsp
- Mustard seeds- 1/4 tsp
- Curry leaves- a few
- Soak rice, coriander seeds, cumin seeds and toor Dal together for 15 to 20 minutes.
- Add turmeric powder and salt to buttermilk and beat well and keep it aside.
- Grind soaked rice and Dal with coconut, ginger, green Chillies to a fine paste.
- Half boil the vegetables (If you use Okra fry with excess oil separately) in a pan then add the ground paste to it.
- Simmer the flame and add little water to it so that the veggies are cooked fully and the raw smell of the paste goes off. Add the buttermilk to it.
- Heat coconut oil in a frying pan and add the tampering ingredients one by one and fry for a minute.
- Pour the mixture to this pan and mix well.
- Serve with steamed rice.
- Potato fry is the best side dish.
- More kuzhambu can be prepared without vegetables.
- Should allow to boil for a long time after adding curd in it.