title: Authentic mor Kulambu recipe: A delightful South indian curry
mor Kulambu, also known as butter milk Curry, is a classic South indian dish that originates from the state of tamil Nadu. It is a flavorful and tangy Curry made with buttermilk, coconut, and a medley of automatic spices. This vegetarian delicacy is not only delicious but also highly nutritious, making it a popular choice among both locals and food enthusiasts worldwide. In this blog we will guide you through the process of preparing an authentic mor kuzhambu recipe that will tantalize your taste buds an transport you to the vibrant culinary landscape of South indian.
For the curry base:
. 2 cup thick buttermilk
. 1/2 cup grated coconut
. 1 tablespoon rice flour
. 1/4 teaspoon turmeric powder
. Salt to test
For the spices pasta:
. 1 teaspoon cumin seeds
. 1 teaspoon fenugreek seeds
. 4-5 died red chillies
. 2 tablespoon grated coconut
For the tempering:
. 1 tablespoon coconut oil
. 1/2 teaspoon mustered seeds
. 1/2 teaspoon cumin seeds
. A few Curry leaves
. 2 died red chillies
. A pinch of asafoetida (hing)
. Fresh coriander leaves, chopped
- prepare the spices paste:
. In a pan, day roast cumin seeds, fenugreek seeds, dried red chillies, and grated coconut until fragrant and slightly golden.
. Allow the mixture to cool an then grind it into a fine powder using a blender or mortar and pastel. Set aside.
2. Prepare the Currys base:
. In a mixing bolw, combine thick buttermilk, grated coconut, turmeric powder and salt.
. If you parfer a thicker consistency, add rice flour and mix well. Rice flour helps in thickening the curry.
. Whisk the mixture thoroughly to ensure there are no lumpsum. Set aside.
3. Prepare the tempering:
. Heat coconut oil in a deep pan or kadhai on medium heat.
. Add mustard seeds and let them splutter.
. Add cumin seeds, dried red chillies, Curry leaves, and asafoetida. Saute for a few seconds until the spices release their aroma.
4. Cooking the mor Kulambu:
. Reduce the heat to low and pour the prepared Curry base into the pan with tempering.
. Stir continuously to prevent lumps and ensure the curry is well combined with the tempering.
. Cook the curry on low heat for about 10-15 minutes, at the spices paste to the pan.
. Mix well to incorporate the flavors throughout the curry.
. Continue to simmer the curry on low heat for an additional 2-3 minutes to allow the spices to infuse.
6. Garnish and Sarve :
. Once the mor kuzhambu reaches the desired consistency, trun of the heat.
. Garnish with freshly chopped coriander leaves.
. Serve the mor Kulambu hot with steamed rice or as a side dish with dhosa, idli or roti.