Taro with buttermilk gravy aka taro morekuzhambu

Name: Taro with buttermilk gravy aka taro morekuzhambu
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1/4 cup mung dal, cooked; 6 taro (medium size); 2 cups curd; Paste:; 1 tablespoon coriander seeds; 1 tablespoon chana, split; 1 tbsp urad; 3 Green chilies; 2 Inch ginger, finely chopped; 1 cup Coconut pieces; Gravy:; 2 tablespoons sesame seed oil; 1 tsp Mustard seeds; 1 small cube asafetida; 1 tsp Cuminseeds; 1/2 cup curry leaves; required amountSalt

Lakshmi Sridharan Ph D @cook_19872338

USA

#taro #Italy Taro is actually an underground stem. It is One of my favorite veggies. Mom always made morekuzhambu with taro on festive days. Today is Krishna jayanthi . To add protein to the gravy, I added cooked mung dal, it also thickens the gravy. Coconut paste is a must for morekuzhambu to enhance the flavor and nutrient content

Lakshmi Sridharan Ph D @cook_19872338

Saved

Ingredients

40 mins

6 servings

1/4 cupmung dal, cooked
6taro (medium size)
2 cupscurd
Paste:
1 tablespooncoriander seeds
1 tablespoonchana, split
1 tbspurad
3Green chilies
2 Inchginger, finely chopped
1 cupCoconut pieces
Gravy:
2 tablespoonssesame seed oil
1 tspMustard seeds
1small cube asafetida
1 tspCuminseeds
1/2 cupcurry leaves
required amountSalt
side dish

Saved

Steps

40 mins

1

Prepare a checklist. Keep supplies close at hand.
2

Prepare a checklist. Keep supplies close at hand.
3

Cook dal in a pressure cooker in a bowl with 2 times water. Place a plate on top of the dal bowl and place the taro on it. Follow manufacturers instructions for operating the pressure cooker When the taro is 70% cooked, turn off the heat. Take out the cooked goods and let cool. Peel the skin of the taro.
Soak the asafetida in a tablespoon of hot water.
Add curd and 2 cups of water in a bowl and whisk to make buttermilk.
4

Make a paste. Fry the paste ingredients except the coconut in a pan over medium heat until fragrant. Soak in water for 10 minutes. Blend with coconutpieces in a blender to make a smooth paste
5

Add mustard, cumin seeds and turmeric powder to the hot oil in a sauce pan over medium flame. Stir in asafetidaAdd buttermilk, cooked dal with water, reduce flame. Bring it to boil. add taro. After 5 minutes add the paste and mix. After the gravy thickens a little, add salt and stir and turn off the stove. Taste the morekuzhambu and serve. You may ix with rice and ghee and serve with papads and stirfried veggies.

Saved

Cooksnaps

Saved

Lakshmi Sridharan Ph D @cook_19872338

on August 27, 2024 19:35

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography