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:
1/2 cup grated coconut
1/2 tsp jeera
A pinch of turmeric powder
1/2 cup coriander leaves, loosely packed
For Tempering:
2 tsp oil
1/4 tsp 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.
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
Hello Vaishnavi, thank you so much for letting me know. I have complained to Blogger, they should hopefully take it down soon
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..:)
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! 🙂
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.
nags, how is this different from pulissery?
Pl collect your award from my blog!
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?
you definitely don't. you can read my post on 'how to choose an SLR' to get more info.
This looks really good…creamy but spicy. Yum!
This looks so classy and yet so simple. Could I use curd instead of buttermilk ?
That surely is a great twist dear, I am getting so tempted to have a bowl full right now. How are you getting time to cook, while you are in US dear?
Lovely! Quick and refreshing!
Hey nags… Love your blog.. make it a point to visit atleast once per day!
Nice recipe… I make it a little different.. chk it out if you have time –
http://hariniscorner.blogspot.com/2011/02/more-kuzhambu.html
of course! just use thinned out curd 🙂
Very simple .. We add curry leaves.. will try adding coriander leaves. Must be flavorful 🙂
Delicious morkozhambu, truly inviting..
my all time fav curry….perfect with rice n vanpayar….
oh i am not cooking while I am here. this recipe is from my drafts.
yummy morkuzhambu,love this version…will try it next time.
nice pics nags…u r a pro!
i love this dish too..
i like to sometimes toss a few ladies fingers in the gravy after frying them in oil for a little while..
happy cooking !
I love your version of Mor Kozhambu. We're having buttermilk often now to beat the summer heat in Chennai. I'm going to try this tomorrow. Thanks.
Nice pics Nags. Love the coriander by the side. Such a nice contrast for the kozhambu in the picture.
All time fave. Kadhi! Love the green version of your..
Love this..I even grind methi seeds with d coconut,it gives a very nice taste….
My favorite lunch box recipe… Lovely clicks…
I love this one…whenever i can use the fresh coconut , this one is a must. Next time i will add the coriander leaves too in the paste 🙂
Flavourful morkuzhambhu with the addition of coriander leaves.Will try this version .
Lovely color mor kulambu u've got!
Will try that next time,nice addition indeed 🙂