Plain Mor kuzhambhu (South Indian kadhi)

Mor kuzhambhu is a traditional dish of Tamil Nadu that plays a vital menu in many functions. Vegetables like winter melon and ladysfinger are usually added in this recipe. Even without vegetables this kuzhambhu tastes good. Here is the recipe of my method of making mor kuzhambhu without veggies.

Cooking time: 5 mins

Serving: 3-4

Ingredients:

Beated thick curd - 1 1/2 cup
Shallots - 1/4 cup (chopped)
Tomato - 1 (small, finely sliced)
Turmeric - 1/4 tspn
Red chilli - 1
Curry leaves - few
Coriander leaves - few (chopped)
Asafoetida - 1/4 tspn
Coconut oil - 2tspn
Mustard seeds - 1/4 tspn
Uraddal - 1 tspn
Salt to taste

To Grind:

Rice - 1/2 tbsn
Tuvar dal - 1/2 tbsn
Cumin seeds - 3/4 tspn
Green chilli - 4
Garlic - 2

Method:

1. Grab all the ingredients.

2. Soak the rice and dal together for 1/2 hr. Grind it with the other ingredients mentioned in grinding with water like a paste. Don't add too much water.

3. Add this paste to the curd mixture.

4. Heat a pan. Add oil, mustard seeds and uraddal.

5. Add onions, red chilli and curry leaves. Saute till the onion becomes transparent.

6. Add tomato, turmeric and salt. Saute till the tomato becomes mushy.

7. Add the curd mixture. Cook for 3 mins. Don't over cook. If over cooked kuzhambhu will become watery. Switch off. Add asafoetida. Garnish with coriander leaves.

8. More kuzhambhu is ready for serving.

Notes:

Adding coconut oil after cooking gives a nice aroma.