Buttermilk curry (mor kuzhambu)

Buttermilk curry

Who don't like to cook a sophisticated dish, with little ingredients, little time. Lets try mor kuzhambu today.
This is a very simple one, But I will give you some addition for a taste change.

Grind them coarsely:
Measure all the ingredients to quarter of a tea spoon,. 

coriander seeds, urad dhal, sessame seeds, fenugreek, 
grind all them coarsely. 

Grind them to paste:

one quarter cup of shredded coconut. 
1small piece( 1 inch) ginger. 
1 tsp - jeera
3-4 green chillies. 

Blend it well:

1 cup of thick curd with 1 cup of water. 

In a pot on medium high, add some gingely or coconut oil for seasoning. 
Add half a spoon of mustard's with urad dhal, 
Then add 4-5 curry leaves..(yummy yummy)
Add 1-2 or red chillies.

Once seasoning is done, add the grounded paste and buttermilk with little turmeric. 
Now, add the coarse spice powder to the curry. 
Thick creamy mor kuzhamu is ready.. isn't easy. Some traditional dishes are way too easy.
you can add some veggies like, egg plant, okra, pumpkin, plantain.just cook them separately and add to the curry. 
Lets enjoy mor kuzhambu today with white rice. 


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I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.