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.
Priya (Yallapantula) Mitharwal
That surely is a great twist dear, I am getting so tempted to have a bowl full right now. How are you getting time to cook, while you are in US dear?
Saee Koranne-Khandekar
Lovely! Quick and refreshing!
Harini
Hey nags... Love your blog.. make it a point to visit atleast once per day!
Nice recipe... I make it a little different.. chk it out if you have time -
http://hariniscorner.blogspot.com/2011/02/more-kuzhambu.html
Nags
of course! just use thinned out curd 🙂
Kankana
This looks so classy and yet so simple. Could I use curd instead of buttermilk ?
Chitra
Very simple .. We add curry leaves.. will try adding coriander leaves. Must be flavorful 🙂
Priya
Delicious morkozhambu, truly inviting..
Nags
oh i am not cooking while I am here. this recipe is from my drafts.
Premalatha Aravindhan
yummy morkuzhambu,love this version...will try it next time.
harsha
nice pics nags...u r a pro!
i love this dish too..
i like to sometimes toss a few ladies fingers in the gravy after frying them in oil for a little while..
happy cooking !