Wednesday, August 20, 2014

Easy Mor Kuzhambu

Actually there are two types of Mor kuzhambhu which my mom makes at home.The one with coconut and other ingredients is called as Arachuvitta mor kuzhambhu and the one made with besan flour is known as Vedikavitta mor kuzhambhu as we generally temper the besan flour mixed curd.I am going to give the recipe of the latter as it is super easy and tasty also.Generally it is prepared with leftover or sour curd.Sour curd gives a nice tanginess to this mor kuzhambhu.It goes well with plain rice,coconut,rice and even with coconut/lemon sevai.

Preparation time:10 mins


Curd-1/2 litre
Besan flour-3 tbsp
Turmeric powder-1/2 tsp
Hing-1 tsp
Salt-to taste
Oil-1 tbsp

To Temper:
Mustard seeds-1 tsp
Omam/Ajwain -1/2 tsp
Chopped Green Chillies-4 to 6 depending on your spice level and chilli's hotness.
Chopped Ginger-1 1/2 inch
Curry leaves-few


1.Beat the curd and add besan flour,turmeric powder and hing and mix well so that there are no lumps.
2.Heat oil in a wok and add all the tempering ingredients.Let it all splutter.Then add the curd mixture and simmer the flame.
3.When the curd mixture starts to bubble slightly and starts to thicken,switch off the flame and transfer it to a vessel.Now add salt and mix well.Make sure you don't boil mor kuzhambhu for a long time or in a high flame,otherwise it will curdle.
4.Serve hot with plain rice or any sevai of your choice.It goes well with beans paruppu usli/Vazhakkai Varuval.


1.You can add chopped onion or ladies finger after tempering and roast them well and then add the curd.
2.If you are using sour curd ,then add more green chillies.If the curd is not sour ,then reduce green chillies,otherwise it will be too hot and spicy.

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