MorKuzhambu made in Kanyakumari and Tirunelveli districts are entirely different from the one made in Chennai, Trichy and Tanjore districts. Especially the Morkuzhambu served in Tamil Brahmin marriages are very unique with distinct flavour and divine taste. Paruppu usilli is the best combination to have with Mor kuzhambu rice in some parts whereas in my place people make a gravy called Pitla(i) with Brinjals or Bittergourd to have with MorKuzhambu rice. Morkuzhambu itself serves as the best side dish to have with Puliyodharai.
- Pre time: 10 mins
- Cooking time: 15 mins
- Serves: 4
Kalyana MorKuzhambu (Creamy & Spiced Yoghurt Stew):
- Thick Buttermilk (blended Curd without lumps) 300 ml
- Lady's finger 10 and oil 3 table spoons for frying them
- Turmeric powder 1/4 tea spoon
- Curry leaves
- Mustard seeds and fenugreek seeds 1 tea spoon each
- Coconut oil 3 tea spoons for seasoning
For MorKuzhambu Paste:
- Coriander seeds 2 tea sppons
- Chana dal 1 tea spoon
- Thur dal 1 tea spoon
- Raw rice 1 tea spoon
- Green chillies 4 and 1 Red chilli
- Cumin seeds 1/2 tea spoon
- Shredded coconut 3 table spoons
Except coconut and chillies soak rest of the above ingredients in water for 30 minutes.
Add them to the coconut and chillies with required salt for the Kuzhambu and grind to very fine paste with water and keep aside.
How to make Kalyana Morkuzhambu?
Wash the Lady's fingers, wipe them to dry with a cloth.
Remove the edges and cut to an inch pieces.
In a pan heat oil and shallow fry them to golden brown and keep aside the veggies.
Add a cup of water and salt to the butter milk, Add the paste too and blend well and keep ready.
Now heat a pan with coconut oil.
Do the seasoning with mustard seeds and fenugreek seeds.
Once they splutter and the fenugreek becomes brwon add the turmeric powder and the curry leaves.
Now pour the buttermilk stuff to the pan and stir well.
Wait till the bubbles form around the pan. Add the fried veggies to the pan.
Give one more stir.
Wait till the stuff starts to froth up. Switch off the stove.