Mor Kuzhambu - South Indian Butter Milk Sambar

Name: Mor Kuzhambu - South Indian Butter Milk Sambar
Cuisine: Indian
Ingredients: 2 tbsp Thuvar Dal; 2 tbsp Dhaniya; 2 tbsp Raw rice; 1 tsp Fenugreek seeds; 1 tsp Jeera; 3 Green chilli; 2 Red chilli; 1 tsp Mustard; 4 tbsp Coconut grated; 1 tsp Turmeric Powder; Curry leaves - as required; 200 ml Beaten Curd; Gingelly /Coconut oil - as required; to taste Salt

Pavithra Raghu @cook_6242967

Mor Kuzhambu - South Indian Butter Milk Sambar

Pavithra Raghu @cook_6242967

Saved

Ingredients

2 tbspThuvar Dal
2 tbspDhaniya
2 tbspRaw rice
1 tspFenugreek seeds
1 tspJeera
3Green chilli
2Red chilli
1 tspMustard
4 tbspCoconut grated
1 tspTurmeric Powder
Curry leaves - as required
200 mlBeaten Curd
Gingelly /Coconut oil - as required
to tasteSalt

Saved

Steps

1

Soak thoor dhal, dhaniya and rice in water for half-an-hour.
2

In a pan, roast the fenugreek seeds, green & red chilly with a teaspoon of gingely oil, in medium flame for 2 minutes.
3

Add coconut, the roasted fenugreek seeds, chillies, jeera and all the soaked ingredients in a mixer jar and grind well into a smooth paste by adding water.
4

Add this ground mixture to a heavy bottomed pan and add sufficient water. Simmer it till the raw smell goes away and the content turns into a thick idli batter consistency.
5

Beat curd in the mixer and add this to the pan with required salt. Let it simmer on low flame for just two minutes and turn off the stove.
6

This need not be brought to a boil.
7

In a pan, heat 1 teaspoon of coconut oil. Add mustard & curry leaves. Allow mustard to crackle and add this to mor kuzhambu.
8

The various vegetables that can be added to this mixture are Bhindi, White Pumpkin, Sundaikai Vatral and Raw banana stem.