Mor kuzhambu - Buttermilk sambhar

Mor kuzhambu is a very famous dish in south Indian cuisine. It has lot of minute variations in the way of preparation and ingredients used . Surprisingly each variety tastes yummy in its own way. It will be served in most of the marriages in our side. When I came to know this is my hubby's most favorite kuzhambu I tried to make it and failed miserably first few attempts. That's the main reason I took more detailed pictures even though this is a very simple dish. Tastes great with any spicy vegetable stir fry or kootu like Brinjal pitla. We love to pair it with vermicelli upma too! Posting the recipe I learnt from my mil hope you all like this method . 

Mor kuzhambu

Cuisine: Indian Category: Lunch Difficulty level: Easy Prep Time: 15 mins Cook time: 10 mins Servings: 3

Ingredients Thick Butter milk 1.5 Cup Grated Coconut 2 tablespoon Green chili 3 medium sized Salt 1 teaspoon flat Ginger 1/2 inch piece Jeera 1/4 teaspoon Thur dal 1/2 teaspoon Channa dal 1/2 teaspoon Turmeric A small pinch Coriander leaves 1 spring For Tempering Coconut oil 4 teaspoon Mustard 1/4 teaspoon Methi seeds 1/4 teaspoon Curry leaves 5-6 Sundakkai vathal (dried turkey berries) 6-8 Preparation     1.     Soak both the dals in hot water for 15 mins. In the mean time grate coconut (I chopped them into 1/2 inch pieces), chop the green chilies and ginger.

Method            1.     If you are adding white pumpkin add the chopped pumpkins and boil them in water with little salt and turmeric.       2.     Grind the dals, coconut, jeera, ginger and green chilies to a smooth paste. Add it to the buttermilk along with turmeric and salt and mix well.      3.     Add the mixture to kadai and bring it to boil. After one or two minutes the gravy will become frothy as shown.       4.     Switch off flame and transfer it to serving bowl.     5.     In kadai fry the sundakkai vathal with little oil till the vathal becomes dark brown. Add it to the kuzhambu.     6.     Temper with mustard, methi seeds and curry leaves. Garnish with chopped coriander leaves.

Notes       ·         Instead of white pumpkin you can add ladies finger, brinjal too.      ·         In case of adding brinjal/ ladies finger you can fry them separately with little salt and add to the kuzhambu (Instead of frying sundakkai vathal).      ·         Do not boil mor kuzhambu for long time it will cause the gravy to curdle.      ·         Add only a small pinch of turmeric as shown. The buttermilk may appear white but after boiling you will get the nice bright yellow color. Adding more turmeric affects color and gives that strong flavor.     ·         Buttermilk should be thick and should not be too sour. (I just whisked the curd without adding water).       ·         You can add curry vadam too instead of sundakkai.

Delicious Mor kuzhambu is ready to be served!!!