Heelllloo... it is been quite some time and thought of punishing you guyz by reviving my recipe section :-D Prepared this wonderful mor kuzhambu for Diwali as well as Saraswathi pooja and they came off very very good. It is also a satvic food without any masala, onion, garlic's presence making it very authentic. Without wasting time, here we go... Mor Kuzhambu for 4 people - Ingredients - 1) 2 Teaspoons of Toor Dhal 2) 2 Teaspoons of Channa Dhal 3) 1 Teaspoon of raw rice 4) 1 Teaspoon of Mustard and urad dal for seasoning 5) 1 inch ginger piece, remove the skin 6) Sumptuous Curry and Corriander leaves 7) Hing - little bit 8) 2 to 4 Teaspoons of coconut oil 9) 1/2 coconut shell - grate the coconut 10) Dhania (Corriander seeds) - 2 teaspoons 11) Main thing - curd or butter milk - 1 medium glass. If it is curd, try to add water and dilute the thickness 12) Salt and water 13) Green chillies - 2 to 3 (based on the spice level you want) 14) 1/2 teaspoon of pepper cloves and Jeera seeds 15) Vegetable for the kuzhambu - ideal ones are Pumpkin, Okra, Yam or Brinjal - few, cut in cube shape Preparation - 1) Soak the Toor dhal, Channa dhal and raw rice for an hour or two in water (till the dhals become soft when you try breaking them with your finger or nails) 2) Drain the water after two hours and put in tawa with little bit of oil, and fry for few minutes 3) Add Dhania, Ginger, Coconut, Coriander leaves, Chillies, pepper and jeera seeds, little bit hing, and fry for few seconds until you get nice aroma and also dhania turning a bit red 4) let the mixture get cooled and put in mixie and grind into fine paste. you can add water liberally 5) Meanwhile put little bit oil and fry the vegetable cube for few seconds. Add few Curry leaves. Add turmeric powder. 6) Add water and let it get cooked well 7) Add the grounded mixture and keep frying for 2 minutes. Let the flame be low or medium. Add water as needed. Ensure to keep stirring otherwise there are high chances of the ingredient to get burnt easily 8) Once you get few nice boils, slowly add the butter milk and salt, and keep the flame to low. Stir it every now and then. 9) Let not the gravy boil finely, otherwise things would get a bit sore. 10) Remove from flame 11) In a separate pan, add coconut oil for seasoning. Put Mustard, urad dal, hing and little bit of curry leaves 12) Pour this coconut oil mix to the Mor kuzhambu gravy. Decorate with coriander leaves. Yummy yellowish mor kuzhambu is ready !! very easy to cook and more time is taken only for soaking the dhals. The rice soaking is optional as it will ensure thickness to the gravy. Otherwise you can add rice flour at the end also to get thickness. If you are preparing Vadai do drop one or two into this kozhambu and try eating them!! Try and let me know your feedbacks!
