February 22, 2016

Morkuzhambu with Redchillies

Morkuzhambu or Buttermilk kuzhambu is the authentic kuzhambu variety of Tamil brahmin families. It is done in different ways in different districts of Tamilnadu. Each type has its own unique taste and flavour. My mother in law follows Kanyakumari style of cooking which has more of Kerala resemblance. She always prefers making this type of Morekuzhambu which is very simple and tasty. It tastes very well not only with rice but also as side dish for dosa, Sevai, Idiyappam,adai and upma varieties.


Pre time: 05 mins
Cooking time: 05 minutes
Serves: 4


Ingredients for making Morkuzhambu:

Thick buttermilk  500 ml
Grated coconut from one shell
Red chillies 5
Salt to taste
Coconut oil 3 tea spoons
Mustard seeds and fenugreek seeds 1 tea spoon
Curry leaves
Red chilli 1 for sauteing



How to make Morkuzhambu with Redchillies?


  • Grind the Coconut and red chillies with salt to fine paste adding water.
  • Use butter milk of mild sourness. Bring it to thick milk shake consistency without any lumps.
  • Add the coconut paste to it and mix well.
  • Heat a pan with coconut oil.
  • Add the mustard seeds, fenugreek seeds and a red chilli.
  • Once they splutter add the curry leaves.
  • Transfer the buttermilk mixture to it and mix well.
  • Wait till t he misture starts to form foam and bubbles at sides.
  • Give a stir and switch off the stove.




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