mor kuzhambu recipe

20 mins
Serves 4
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Directions

  1. 1Blend coconut, coriander seeds, cumin seeds, green chilli, and ginger with a little water to a smooth paste.
  2. 2Blend coconut, coriander seeds, cumin seeds, green chilli, and ginger with a little water to a smooth paste.
  3. 3Blend coconut, coriander seeds, cumin seeds, green chilli, and ginger with a little water to a smooth paste.
  4. 4Whisk curd with turmeric powder and salt.
  5. 5Whisk curd with turmeric powder and salt.
  6. 6Whisk curd with turmeric powder and salt.
  7. 7Combine the ground paste with the whisked curd.
  8. 8Combine the ground paste with the whisked curd.
  9. 9Combine the ground paste with the whisked curd.
  10. 10Heat oil in a pan, then add mustard seeds, urad dal, curry leaves, and asafoetida.
  11. 11Heat oil in a pan, then add mustard seeds, urad dal, curry leaves, and asafoetida.
  12. 12Heat oil in a pan, then add mustard seeds, urad dal, curry leaves, and asafoetida.
  13. 13Pour the curd mixture into the pan and stir constantly on low heat until it just begins to simmer.
  14. 14Pour the curd mixture into the pan and stir constantly on low heat until it just begins to simmer.
  15. 15Pour the curd mixture into the pan and stir constantly on low heat until it just begins to simmer.
  16. 16Do not boil the kuzhambu to prevent curdling.
  17. 17Do not boil the kuzhambu to prevent curdling.
  18. 18Do not boil the kuzhambu to prevent curdling.
  19. 19Serve hot with rice.
  20. 20Serve hot with rice.
  21. 21Serve hot with rice.

Ingredients

  • 1 cup curd
  • 1 cup curd
  • 1 cup curd
  • 0.5 cup coconut
  • 0.5 cup coconut
  • 0.5 cup coconut
  • 1 tablespoon coriander seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin seeds
  • 1 green chilli
  • 1 green chilli
  • 1 green chilli
  • 1 inch ginger
  • 1 inch ginger
  • 1 inch ginger
  • 0.25 teaspoon turmeric powder
  • 0.25 teaspoon turmeric powder
  • 0.25 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 0.5 teaspoon mustard seeds
  • 0.5 teaspoon mustard seeds
  • 0.5 teaspoon mustard seeds
  • 0.5 teaspoon urad dal
  • 0.5 teaspoon urad dal
  • 0.5 teaspoon urad dal
  • 1 sprig curry leaves
  • 1 sprig curry leaves
  • 1 sprig curry leaves
  • 0.25 teaspoon asafoetida
  • 0.25 teaspoon asafoetida
  • 0.25 teaspoon asafoetida
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water

Equipment

blenderpannonstick cookware

Tips

  • Adding salt at the end prevents curdling.