Mor Kuzhambu is a tasty Kuzhambu variety that is made with Curd/Yoghurt.
This is a famous South Indian recipe, and in a similar way with little modifications Kadi is made in North India. There are lots of variations in preparing this South Indian style Mor kuzhambu, I have included all the variations so that you can prepare this yummy kuzhambu according to your taste.
- 2 tbsp Toor dal
- 2 tbsp Channa dal
- 2 Cups Curd
- 1/4 tsp Turmeric powder
- 1/4 tsp or 2 small pieces Asafoetida/Hing
- As per taste Salt
- 1/4 cup Coconut
- 1/4 tsp Fenugreek powder*(See Variation step 2 if you don't have fenugreek powder)
- 1 tsp Cumin Seeds
- 2 tbsp Coriander leaves (chopped)
- A small piece Ginger (skin peeled and chopped)
- 2 Green chillies
- 1 tsp Mustard seeds
- 4-5 Lady's finger/Vendakkai (chopped 1 inch length)
- A spring Curry leaves
- 1 tbsp Oil
1) Soak the dals (Toor dal and Channa dal) together for half an hour in warm water.
2) Mix Turmeric powder, Asafoetida to curd and whisk well. Leave it to sit for few minutes.
3) Now, grind the dals along with other ingredients given in "For Grinding" and keep aside.
4) Next add the ground mixture to the curd and whisk again.
5) Heat this Morkuzhambu by adding salt in medium flame.
6) While this morkuzhambu is getting ready,heat oil in a kadai and add Mustard seeds to crackle.
7) Then add Curry leaves and Vendakkai and fry them till they gets roasted and cooked.
8) When froth appears in morkuzhambu, switch off the flame and pour this seasoning mixture.
Tasty Vendakkai Morkuzhambu is ready.
1) I have used fresh Coriander leaves here, you can also replace it with Coriander seeds. If you are using Coriander seeds, soak it along with dals.
2) *If you don't have fenugreek powder, roast some fenugreek and grind it along with other ingredients. Same way, you can also roast Asafoetida with fenugreek and grind instead of adding directly.
3) I have sautéed the vendakkais along with other Seasoning, but you can also fry them in oil this will make them super crispy. If you are frying, do the seasoning separately.
4) Along with Green chilli you can also add Red chillies, then reduce Green chilli quantity and roast the red chillies before adding.
5) My MIL gave me another variation of adding 1 tsp of roasted Urad dal and soak it along with dals to grind. This will give thickness to Mor kuzhambu. Another thickening agent is Rice, you can soak 1 tsp of Raw rice along with dals and grind.
1) Finally adding a tsp of Coconut oil gives nice flavour.