Like other traditional items of South India this Morekuzhambu also has many versions of preparation. The one which I am presenting here is the authentic one of my Mother in law's which never turns out flaw. The very special feature of this buttermilk stew is that it serves as a very good companion for Rice, Idiyappam, Sevai,Adai and Dosa varieties.
Ingredients for making Bhojana's Special Morekuzhambu:
Well blended thick buttermilk with very mild sourness 500 ml (No lumps please)
Grated Coconut Grated from 3/4 of a shell of coconut (5 tb spoons)
Green chillies and Red chillies of 3 each
2 teaspoons of Raw rice soaked in water for 30 minutes
Salt to taste
For Seasoning:
Mustard seeds 1 tea spoon
Fenugreek 1/2 tea spoon
Red chillies 2
Coconut oil 1 table spoon
Method for making Bhojana's Special Morekuzhambu:
Grind coconut, soaked raw rice, Required salt and the chillies with water to fine paste and keep them aside.
Heat a pan with the coconut oil. Add the ingredients given for seasoning. Wait till the fenugreek changes to brown colour.
Then add the coconut paste and stir for 10 seconds and add the butter milk and stir well. Keep the stove in medium flame. Add some fresh curry leaves. When the gravy thickens and starts giving bubbles mix it well and transfer to a bowl. This Buttermilk Kuzhambu should not be boiled for more time.
SHARE THIS RECIPE
0
Comments
