Buttermilk Curry ~ Mor Kuzhambu

Kapoor Sanjeev, June 4, 2014

Serving Size: 4 servings

Ingredients:

  1. Split Bengal Gram 3 tsp
  2. Curd/Yoghurt 100 ml
  3. Coconut 1/5 no
  4. Cumin 1 tsp
  5. Turmeric powder 1/4 tsp
  6. Green chilli 1 no
  7. Salt to taste
  8. Coriander leaves 1 sprig

 

For Tempering

 

  1. Dry red chilli 2 no
  2. Mustard seeds 1/4 tsp
  3. Black gram 1/4 tsp
  4. Curry leaves a few
  5. Oil 10 ml

 

Directions:

  1. Heat a kadai and roast split bengal gram.
  2. Grind coconut, roast split bengal gram, green chilli and cumin seeds into a fine paste.
  3. Heat 5 ml of oil in a thick bottomed vessel. Add the ground paste and fry for a minute in a medium fire.
  4. Add curd, turmeric powder, salt and fry for a minute in a slow fire. Add water to make it to curry consistency.
  5. 
Bring to boil and remove from heat. Keep aside.
  6. Heat remaining oil in a kadai. Add mustard seeds and black gram. Add curry leaves and broken red chillies when mustard seeds start to splutter.
  7. Add over the curry and garnish with chopped coriander leaves.
  8. Serve hot with white rice.
Related Posts Plugin for WordPress, Blogger...

Related recipes you might be interested

  • Drumstick Green TheeyalDrumstick Green Theeyal Serving size: 2-4   Ingredients:   Drumstick - 2 Shallots - 10 Curry leaves - few Fenugreek -1/4 tbsp Coconut -1/2 shell grated Tamarind - 1 lemon […]
  • Brinjal rice_50Brinjal Rice   Serving Size: 4 Ingredients: 2 cup cooked Basmati rice 6 Brinjals cut into cubes 2 tsp tamarind pulp 1/2 tsp cumin seeds 1/2 tsp turmeric powder 1/2 tsp […]
  • Lime Rice / Lemon RiceLime Rice / Lemon Rice   Serving Size: 2-3 Ingredients: 1 1/2 tablespoon vegetable oil or ghee 2 Serrano chilis, slit in half lengthwise or Normal Green chillies 1 teaspoon black mustard […]
  • Chicken Curry YummyrecipesChicken curry Serving size: 4-5 Ingredients: Marinate: ½ kg chicken, washed and cut into medium sized pieces 3 tbsp curds 1 tsp red chilli powder (adjust to suit your spice level) ¼ […]
  • brinjal fried_47Fried Brinjal Serving Size: 4 servings Ingredients: 500 gm Brinjal (small) 1 tbsp mustard seeds A pinch of asafoetida 1/2 tsp roasted chana dal (bengal gram) 3/4 tsp red chilli […]
  • Kobbari vepuduKobbari Vepudu or Coconut fry Serving size of Kobbari Vepudu  : 4 Ingredients for Kobbari vepudu Coconut                                 -           1 Green Chilli                          -          […]
  • Mulakaya Kobbari KuraMulakaya Kobbari Kura (Drumstick Coconut Curry)  Serving size of Mulakaya Kobbari Kura  Ingredients for Mulakaya kobbari kura Drumsticks                            -           5 - 6 Coconut (grated)                  -           […]
  • Black Chana Usli!Black gram usli Serving Size: 3 Ingredients: Black Bengal gram - 1 1/2 cup (soaked in water for 4 - 5 hours) Sugar / Jaggery - 1 tsp Salt to taste Cooking soda - a pinch Amchur powder - 1/2 […]
  • Green Chill CurryGreen Chill Curry Serving Size: 4-6 Ingredients for Green Chill Curry 2 cups of whole fresh green fat chillis – (slit and deep fry for 1-2 mins in hot oil and drain on kitchen paper and set […]
  • Bitter Gourd Theeyal | Pavakka theeyalBitter Gourd (Pavakka) Theeyal Theeyal ( Pavakka theeyal ) in most cases is a single vegetable dish. This dish can be made of shallots, drumsticks or even shrimps. Theeyal is an integral part of a vegetarian sadya. […]
  • Mixed Curry of Plantains and Dal(Kootu Curry)Mixed Curry of Plantains and Dal(Kootu Curry) Serving Size: 6 Ingredients: 1/2 cup kala chana (black chickpeas), soaked overnight 1 1/2 cups green plantain, chopped (1 plantain) 1 cup pumpkin, chopped 1 teaspoon ground […]
  • Bafad Masala – Bafat Masala – Mangalorean Spice MixBafad Masala – Bafat Masala – Mangalorean Spice Mix A Bafad is a hot, tangy Mangalorean curry. Once you make up this basic powder for it, you can use it in several different dishes! Store in a clean, dry air-tight jar/ container in a cool, […]