Mor kozhambu is delicious lunch variety that can be done with sour curd. You can add vegetables like Ash gourd, okra, or you can add paruppu vadai (masala vadai), it is called vadai kuzhambu. It’s a different variety from regular sambar and kara kozhambu, no need of cooking dal or soaking tamarind. Sour curd is the main ingredient of mor kozhambu if it is not sour enough, mor kuzhambu will not be tasty, recent days people used to add little tamarind pulp if the buttermilk is not sour. Mor kuzhambu goes well with rice and adai dosa.
1. After adding buttermilk to the ground mixture, don’t bring to boil, switch off the flame within a minute.
2. Try to use sour yogurt, if it is not sour, use little tamarind extract.
3. Apart from ash gourd, you can also use okra/ lady finger.
4. If you are adding okra, heat 1 tsp of oil in a pan, add okra and sauté in the medium heat for 6-8 minutes. Then add the okra with the mixture.
Other varieties – Stuffed brinjal curry, brinjal rice, paruppu urundai kuzhambu, karamani kuzhambu, okra pulikuzhambu, vendakkai karakulambu, brinjal sambar, white pumpkin sambar, ladyfinger sambar, lemon rasam, tomato rasam, Mullangi Sambar, Chowchow sambar, Tiffin sambar, kovakkai poriyal, pavakkai poriyal, kothavarankai paruppu usili, vazhaipoo poriyal, Avarakkai poriyal, cabbage kootu, Ennai katharikkai kuzhambu, keerai kootu, potato podimas, seppankizhangu roast, mor kuzhambu.
poosanikai mor kozhambu
- 1 cup Curd/Buttermilk
- 1 piece Ash gourd
- Salt as needed
- 1/4 cup Grated coconut
- 1 tsp Chanadal
- 2 tsp Coriander seeds
- 1/2 tsp Jeera
- 3 Green chili
- 2-inch size Ginger
- 1 tsp Oil
- 1/2 tsp Mustard seeds
- 1 Red chili
- Few Curry leaves
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Cut ash gourd into desired size pieces, add it to the boiling water and a pinch of salt. Cook covered for 5 - 10 mins, and keep it aside.
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Heat oil in a pan, add jeera, chana dal, and coriander seeds, saute for a couple of minutes.
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Add the ginger and green chili and combine well.
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Add the grated coconut and saute for a minute and turn off the flame.
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Cool down the mixture and grind it with a little water.
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In another pan add the ground mixture and cook for sometime.
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Add cooked vegetable and salt.
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Add the curd/buttermilk to the the jar and pulse it.
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Now add the buttermilk and combine well, cook for a minute and turn off the flame (don’t bring it to boil).
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In a small pan heat oil, add mustard seeds, allow it to splutter, then add curry leaves and red chilis.
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Add the seasoning to mor kuzhambu, serve hot with rice.
Method
Step by Step Pictures
1. Keep the ingredients ready.
2. Cut ash gourd into desired size pieces, add it to the boiling water and a pinch of salt. Cook covered for 5 – 10 mins, keep it aside.
3. Heat oil in a pan, then add jeera, chana dal, and coriander seeds, stir for couple of minutes.
4. Add the ginger and green chili and combine well.
5. Add shredded coconut saute for a minute and turn off the flame.
6. Cool down the mixture and grind it with a little water.
7. In the pan add ground mixture and cook for a minute.
8. Add salt and mix well.
9. Add the cooked ash gourd.
10. Add the curd/buttermilk to the the jar and pulse it.
11. Add buttermilk, combine well and cook for a minute and turn off the flame (don’t bring it to boil).
12. In a small pan heat oil, add mustard seeds, allow it to splutter, then add curry leaves and red chilis.
13. Add the seasoning to mor kuzhambu and serve hot with rice.
