There's a small twist to this recipe - I added fresh coriander leaves to the coconut paste. The flavour is distinct and very enjoyable. A great idea if you have coriander-indifferent people in the house.
Mor Kozhambu Recipe
Serves 2-4
Ingredients:
2 cups buttermilk + 1 cup water
Salt to taste
Grind Together:
½ cup grated coconut
½ teaspoon jeera
A pinch of turmeric powder
½ cup coriander leaves, loosely packed
For Tempering:
2 teaspoon oil
¼ teaspoon mustard seeds
5-6 fenugreek seeds
1" piece of ginger, crushed
1 dry red chilli, halved
A few curry leaves
How to Make Mor Kuzhambu:
1. Heat oil for tempering. Add the rest of the ingredients in the order given. When the mustard seeds pop and the fenugreek seeds turn a golden brown and fragrant (take care not to burn!), add the ground coconut paste. Mix well and turn off heat.
2. Add the diluted buttermilk, mixing well as you do. Add salt.
Serve with warm rice and side dish of choice.
Anjoo Navin
I love your version of Mor Kozhambu. We're having buttermilk often now to beat the summer heat in Chennai. I'm going to try this tomorrow. Thanks.
Divya Vikram
Nice pics Nags. Love the coriander by the side. Such a nice contrast for the kozhambu in the picture.
Sanjeeta kk
All time fave. Kadhi! Love the green version of your..
Tina
my all time fav curry....perfect with rice n vanpayar....
Prathibha
Love this..I even grind methi seeds with d coconut,it gives a very nice taste....
Vimitha Anand
My favorite lunch box recipe... Lovely clicks...
sangeeta
I love this one...whenever i can use the fresh coconut , this one is a must. Next time i will add the coriander leaves too in the paste 🙂
jeyashrisuresh
Flavourful morkuzhambhu with the addition of coriander leaves.Will try this version .
RAKS KITCHEN
Will try that next time,nice addition indeed 🙂
Sharmilee! :)
Lovely color mor kulambu u've got!