If you’re a fan of South Indian cuisine, then you’ve probably heard of mor kuzhambu or more kulambu. This tangy and spicy yogurt-based curry is a staple dish in many households, and it’s easy to see why. The dish is a healthy, low-fat, and flavorful way to get your daily dose of protein and calcium. Whether you’re a seasoned chef or a novice cook, making mor kuzhambu at home is a breeze. In this article, we’ll guide you through the steps of making this delicious dish and share some tips and tricks to make it even more delicious.
What is Mor Kuzhambu?
Mor kuzhambu, also known as more kulambu, is a traditional South Indian curry made with yogurt, coconut, and spices. The dish is typically served with rice and is a popular comfort food in many households. The yogurt base gives the dish a tangy and slightly sour taste, while the spices add heat and flavor. Vegetables like okra, eggplant, and pumpkin are often added to the dish, making it a healthy and nutritious meal.
Ingredients for Mor Kuzhambu
Making mor kuzhambu is easy, and you only need a few ingredients to get started. Here’s what you’ll need:
- 2 cups of yogurt
- 1 cup of water
- 1 cup of mixed vegetables (okra, eggplant, pumpkin, etc.)
- 1/4 cup of grated coconut
- 1 tsp of cumin seeds
- 1 tsp of mustard seeds
- 2-3 dried red chilies
- 1/4 tsp of turmeric powder
- 1/4 tsp of asafoetida
- 2 tbsp of oil
- Salt to taste
Step-by-Step Guide to Making Mor Kuzhambu
1. Preparing the Vegetables
Wash and chop your vegetables into bite-sized pieces. You can use any vegetables of your choice, but okra, eggplant, and pumpkin work well in this recipe.
2. Making the Spice Mix
In a mortar and pestle or a spice grinder, grind the cumin seeds, mustard seeds, and dried red chilies into a coarse powder.
3. Preparing the Yogurt Mixture
In a bowl, whisk the yogurt, water, grated coconut, turmeric powder, and salt until smooth. Set aside.
4. Cooking the Vegetables and Yogurt Mixture
In a pan, heat the oil over medium heat. Add the asafoetida, followed by the ground spice mix. Stir for a few seconds until fragrant.
Next, add the chopped vegetables and sauté for 2-3 minutes until they are slightly cooked.
Reduce the heat to low and pour in the yogurt mixture. Stir gently to combine.
Continue cooking on low heat for about 10-15 minutes until the vegetables are fully cooked and the curry has thickened slightly.
Check the seasoning and add more salt if needed.
Your delicious mor kuzhambu is now ready to serve!
Tips and Tricks for Making Mor Kuzhambu
- Use fresh and thick yogurt for the best results.
- To make the dish creamier, you can add a tablespoon of besan (gram flour) to the yogurt mixture before cooking.
- You can also add a few curry leaves to the curry for an extra burst of flavor.
- Adjust the spice level according to your taste by adding more or fewer dried red chilies.
- Always cook the curry on low heat to prevent the yogurt from curdling.
Frequently Asked Questions (FAQs)
- Can I use sour yogurt to make mor kuzhambu?
No, it’s best to use fresh and thick yogurt for this recipe. Sour yogurt can make the curry too tangy and overpowering.
- Can I use different vegetables in mor kuzhambu?
Yes, you can use any vegetables of your choice in this recipe. However, make sure to choose vegetables that cook quickly and are not too watery.
- Can I use store-bought spice mixes for mor kuzhambu?
While it’s always best to use freshly ground spices, you can use store-bought spice mixes if you don’t have the time or resources to grind your own spices.
- Can I make mor kuzhambu without coconut?
Yes, you can make a coconut-free version of this dish by omitting the grated coconut. However, the coconut adds a rich and creamy texture to the curry.
- How long does mor kuzhambu last in the fridge?
Mor kuzhambu can last for up to 2-3 days in the fridge if stored in an airtight container.
Conclusion
Mor kuzhambu or more kulambu is a delicious and healthy South Indian dish that’s easy to make at home. With just a few ingredients and some basic cooking skills, you can whip up a flavorful and nutritious meal in no time. So go ahead and try making mor kuzhambu at home today – your taste buds will thank you!