Mor Kuzhambu Recipe

Name: Mor Kuzhambu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: south indian
Ingredients: 15 ml · Coconut oil; 4 g · Cumin seeds; 300 g · Curd; 10 pieces · Curry leaves; 2 pieces · Dried red chilli; 50 g · Freshly grated coconut; 8 g · Green chilli; 3 g · Mustard seeds; 10 g · Rice; Salt; 15 g · Toor dal; 2 g · Turmeric powder

Ingredients

2 servings

Contains: dairy

Coconut oil
15 ml
Cumin seeds
4 g
Curd
whisked
300 g
Curry leaves
10 pc
Dried red chilli
2 pc
Freshly grated coconut
50 g
Green chilli
8 g
Mustard seeds
3 g
Rice
soaked
10 g
Salt
to taste
Toor dal
soaked
15 g
Turmeric powder
2 g

Flavor profile

Spice

Richness

Method

1Whisk yogurt smooth with 150ml water and set aside.
2Soak toor dal and rice for 15 minutes, then grind with coconut, cumin and green chilli into a smooth paste.
3Whisk the ground paste into the yogurt with turmeric and salt.
4Warm the mixture on low heat, stirring constantly so it does not curdle.
5Let it heat through until it just begins to steam, then switch off.
6Heat coconut oil and temper mustard seeds, dried red chilli and curry leaves.
7Pour the sizzling tempering over the curry.
8Stir gently and serve warm with steamed rice.