Deepavali,, Indian,, 午餐和晚餐,, Side Dishes,, 泰米尔食品

Mor Kuzhambu

MOR=酪乳;Kuzhambu = Stew.Mor Kuzhambu = Stew made with yogurt!!

MOR KUZHAMBU RECIPE | South Indian Iyengar Mor Kulambu

我带来另一个traditional South Indian recipe from my mom's kitchen today.This time,it's a yogurt based stew served with rice.We call it the Mor Kuzhambu (for zha – twist your tongue and say La😀 ).像任何“traditional"recipe,this one too has very many variations depending on which region of South India you're from.I personally love my mom's version the best and I hope you do too.

You can have this as a side to rice,dosa,idli,upma etc.I personally only eat it fresh and with hot rice.😉

MOR KUZHAMBU RECIPE | South Indian Iyengar Mor Kulambu

研磨,we use –
MOR KUZHAMBU RECIPE | South Indian Iyengar Mor Kulambu

在平底锅里,加热一茶匙油,加入欣。Add methi & urad dal seeds and saute till an aroma starts to come
MOR KUZHAMBU RECIPE | South Indian Iyengar Mor Kulambu

加入生姜,Green Chilli,杜瓦尔·达尔和绍特吃了一分钟。
MOR KUZHAMBU RECIPE | South Indian Iyengar Mor Kulambu

To a blender,加入椰子和炒料。
MOR KUZHAMBU RECIPE | South Indian Iyengar Mor Kulambu

Blend to a smooth paste
MOR KUZHAMBU RECIPE | South Indian Iyengar Mor Kulambu

Add to the yogurt (at room temperature)
MOR KUZHAMBU RECIPE | South Indian Iyengar Mor Kulambu

Beat well to mix everything together
MOR KUZHAMBU RECIPE | South Indian Iyengar Mor Kulambu

Meanwhile… to a pot,add the water,chopped pumpkins,turmeric powder,salt and keep on a medium high stove
MOR KUZHAMBU RECIPE | South Indian Iyengar Mor Kulambu

Boil for 10-12 minutes or until the pumpkins are tender and the water reduces a little
MOR KUZHAMBU RECIPE | South Indian Iyengar Mor Kulambu

Add the yogurt mixture and mix well
MOR KUZHAMBU RECIPE | South Indian Iyengar Mor Kulambu

Let it come to a gentle boil and switch off.Do not reheat as there is yogurt in the stew.
MOR KUZHAMBU RECIPE | South Indian Iyengar Mor Kulambu

用于回火-热油,add mustard seeds.When it splutters,add curry leaves and switch off.倒入炖菜里搅拌。Serve with hot rice & stir fried veggies….
MOR KUZHAMBU RECIPE | South Indian Iyengar Mor Kulambu

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Mor Kuzhambu
准备时间
Cook time
Total time
Author:
Serves: 4-8
Ingredients
To grind:
  • 2 Tablespoons Tuvar / Toor Dal (Split Red(Brown) Gram),soaked in water for 30 minutes to soften
  • 2 teaspoons grated Ginger
  • 1 teaspoon Methi seeds (dry fenugreek seeds)
  • 1 tablespoon Urad dal (split black gram)
  • 6 Tablespoons Grated coconut
  • ¼ inch solid Hing / 2 teaspoons Hing Powder (Asafetida) {optional - recommended)
  • 4-5绿辣椒(或干辣椒)
  • 1 teaspoon Vegetable Oil
Others
  • 1 cup Plain Yogurt / Curd,beaten smoothly
  • 4 cups Water
  • ¼ pound White Pumpkin,切碎成大方块(差不多)
  • 1 teaspoon Turmeric Powder (Haldi)
  • 2 teaspoons Salt (adjust to taste)
For tempering
  • 1 teaspoon Vegetable Oil
  • 1 teaspoon Black Mustard Seeds (Kadugu / Rai)
  • 2 tablespoon roughly chopped Curry Leaves (Kadi Patta / Karuvappilai)
Instructions
  1. 在平底锅里,加热一茶匙油,加入欣。Add methi & urad dal seeds and saute till an aroma starts to come
  2. 加入生姜,Green Chilli,杜瓦尔·达尔和绍特吃了一分钟。
  3. To a blender,add the Coconut and the sauted ingredients & Blend to a smooth paste
  4. Add it to the yogurt (at room temperature) & Beat well to mix everything together
Meanwhile...
  1. To a pot,add the water,chopped pumpkins,turmeric powder,salt and keep on a medium high stove
  2. Boil for 10-12 minutes or until the pumpkins are tender and the water reduces a little
  3. Add the yogurt mixture and mix well Let it come to a gentle boil once and switch off.
  4. For tempering - heat oil,add mustard seeds.When it splutters,add curry leaves and switch off.倒入炖菜里搅拌。
Note
  1. Do not reheat as there is yogurt in the stew.If there is leftover,you have to have it cold or let it come to room temperature.

Food blogger-writer,Recipe developer,Food Lover,图片接受者,Lover of Nutella,会计,舞者,Singer...and a happy soul!!

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