Tuesday, November 4, 2008
Traditional Moor Kuzhambu
My aunt is a great cook and she shared a number of receipes with me once I started writing receipes in a book. This is one of my favourite receipes from her.
Moor kuzhambu is a must dish in most Brahmin cuisines.
Beaten Curds - 2 cups
Suggested Vegetables(use any one) - Eggplant, Okra, White Pumpkin or any Vatrals like
Sundakkai or Mananthakaali
Tuar Dal - 2 Tblsp
Channa Dal - 2 Tblsp
Coriander Seeds - 1/2 tsp
Methi seeds - 1/4 tsp
Red chillies - 2
Green chillies - 5
Urad Dal - 1/2 tsp
Coconut(shredded) - 2 tsp
Mustard, Cumin - 1 tsp
Curry leaves - 1 twig
Turmeric powder - 1/4 tsp
Finely chopped Coriander leaves - little.
Salt- to taste
1. Soak the Tuar and Channa dals in water for 30 minutes.
2. Fry coriander seeds, methi seeds, red chillies and urad dal in little oil.
3. Grind with coconut, soaked dals and green chillies.
4. Add oil to a pan and splutter mustard, cumin and curry leaves.
5. Now add the vegetable/vatral of your choice and fry well. (If using white pumpkin, steam
it with a little turmeric in a Pressure cooker)
6. Add the ground paste, turmeric powder and some water.
7. Let it boil. Keep stirring to prevent the paste from sticking to the pan.
9. Now add the beaten curds and salt.
10. Switch off the stove as it just starts to boil.
11. Change to a serving dish and garnish with coriander leaves.