Buttermilk curry recipe / Mor Kolambu / Mor Kuzhambu recipe – south indian recipes – CHARUS Delicacies
3 min read Buttermilk curry or mor kuzhambu is a mildly spiced yogurt gravy and is very best served with steamed rice. Vegetables like ladys finger, white pumpkin or smaller onions can be included to it to give a good and healthful flavour. In this recipe I have additional white pumpkin to the curry.
White pumpkin has many medicinal and nutritional qualities and is a person of the healthier veggies very easily offered in the local market. White pumpkin is very low on calories but large in h2o articles and is suitable for bodyweight watchers. It helps alleviate recurrent colds and aids digestion.
White pumpkin yoghurt curry is a traditional south indian recipe utilizing ashgourd and yoghurt. This dish helps make up for a tasty and healthy food and can be organized in lesser time. It is also a pretty frequent dish in several of the homes in Southern India and ready a lot more often for the duration of exclusive occasions or any spiritual festivals.
Prep Time : 10 mins
Cook dinner Time : 15 minutes
South Indian cuisine
Elements
Curd – 500 ml
Oil – 1 tablespoon
Mustard seeds – 1/2 tsp
Urad dal – 1/4 tsp
Methi seeds – 1/4 tsp
Red chillies – 4 small nos.
Couple curry leaves
Turmeric powder – 1/4 tsp
Boiled white pumpkin parts – 1/2 cup
Oil or ghee – 2 tablespoons
Salt to taste
TO GRIND TO A PASTE
Grated coconut – 5 tablespoons
Ginger – 1 inch tiny piece
Environmentally friendly chillies – 2 nos
Cumin seeds – 1/2 tsp
Couple of coriander leaves
Soaked chana dal – 2 tablespoons (soak chana dal for 50 % an hour)
HOW TO MAKE OR Get ready BUTTERMILK CURRY OR MOR KUZHAMBU RECIPE
In a mixer grinder, incorporate soaked chana dal, new coconut, green chillies, ginger, coriander leaves and cumin seeds. Include very little water and grind to a smooth paste.
Retain the floor paste aside. Heat 2 tablespoons of oil or ghee in a kadai or pan on medium flame. Add rai, urad dal, methi seeds, crimson chillies and curry leaves. Saute for a moment till the dal improvements its colour.
Add the floor paste, turmeric powder and salt. Mix well and cook on a low flame for 2 minutes. Insert minor h2o if required.
Whisk the curd well with the aid of a whisker. Then increase the whisked curd to the pan. Put a lid about the pan and cook on a very low flame for 2 minutes.
Increase boiled pumpkin pieces and give a superior blend. Boil the mor kuzhambu on a low flame until it gets to be frothy. Do not more than boil, else curd may curdle.
Mor kuzhambu or buttermilk curry is prepared to be served. Provide the curry very hot with steamed rice and appreciate!!
NOTES/Ideas
Use clean curd for mor kulambu for improved style.
You can also increase greens like ladys finger, cucumber, modest onions or brinjals in its place of white pumpkin,
Add eco-friendly chillies or purple chillies as for each your style and desire.
At the time of grinding the paste, you can 1 or 2 teaspoons of rice flour. This aids in blocking the curd from separating and also binds the curry.
Lastly do not boil mor kuzhambu. Change off the flame when it results in being frothy or is about to boil.
