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.
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..
my all time fav curry….perfect with rice n vanpayar….
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 .
Will try that next time,nice addition indeed 🙂
Lovely color mor kulambu u've got!