There's a small twist to this recipe - I added fresh coriander leaves to the coconut paste. The flavour is distinct and very enjoyable. A great idea if you have coriander-indifferent people in the house.
Mor Kozhambu Recipe
Serves 2-4
Ingredients:
2 cups buttermilk + 1 cup water
Salt to taste
Grind Together:
½ cup grated coconut
½ teaspoon jeera
A pinch of turmeric powder
½ cup coriander leaves, loosely packed
For Tempering:
2 teaspoon oil
¼ teaspoon mustard seeds
5-6 fenugreek seeds
1" piece of ginger, crushed
1 dry red chilli, halved
A few curry leaves
How to Make Mor Kuzhambu:
1. Heat oil for tempering. Add the rest of the ingredients in the order given. When the mustard seeds pop and the fenugreek seeds turn a golden brown and fragrant (take care not to burn!), add the ground coconut paste. Mix well and turn off heat.
2. Add the diluted buttermilk, mixing well as you do. Add salt.
Serve with warm rice and side dish of choice.
Vaishnavi
Hi
Love your step by step instructions..
Following ur recipes from a very long time..
Have tried this recipe so many times..
Just checking the ingredients.. refreshing it ...
But as soon as i googled shocked to see someone copied urs..heres the link
http://pakistani-recipes1.blogspot.sg/2011_03_01_archive.html?m=1
nags
Hello Vaishnavi, thank you so much for letting me know. I have complained to Blogger, they should hopefully take it down soon
Anonymous
my mother in law use to add some ajwain and ginger to the same jeera, coconut and coriander leaves for the morkuzhambu.. light and also helps in digestion..:)
Umm
Hi Nags,
The pics & the recipe looked soooo easy & tempting that i had to try it for lunch yesterday without any more delay. Turned out really good and everyone loved it. Think i added a little too much of coriander and it looked much more greener than yellow though the flavour was very good. Waiting for more of such simple and easy recipe from you Nags! 🙂
Nags
I think its pretty much the same thing. The only difference in how I make pulissery is, I add a bit of freshly ground pepper to it and also some vegetable pieces.
Mallugirl
nags, how is this different from pulissery?
Richa Priyanka
Pl collect your award from my blog!
Nags
you definitely don't. you can read my post on 'how to choose an SLR' to get more info.
Indie.Tea
This looks really good...creamy but spicy. Yum!
saffronstreaks
full of flavour and colorful too
I was browsing throug your post on photography light box
very well explained tutorial
wiil try it
do we need an slr camera for good photographs?