Sunday, April 17, 2011


Laban (butter milk)   400 ml – 2 pkt ( or ) curd 200 ml
In 1 tsp oil roast and grind 
Cumin seeds – 1 tspn
Green chilly –2 nos
Grated coconut – 1 tbsp
Channa dhall – (kadalai paruppu) – 1 tsp
Rice – 1 tspn
Methi seeds – 5 nos
For tempering:
Oil – 1 tspn
Cumin seeds – 1 tspn
Mustard seeds – 1 tspn
Garlic – 2 nos (chopped)
Curry leaves – few nos
Asofoetida - little
Soak the rice and channa dhall for 20 mins.
Fry above said ingredients in one tspn oil and leave it to cool and grind as a    smooth paste.          
With that paste add one glass of water and boil it in low flame for 5 mins.
Add laban (moor) in to it.
Finally temper the above said ingredients and add to kuzhambu.
Serve with white steamed rice and ladies finger dhall poriyal or beetroot poriyal.

If you use curd add 2 cups of water and make the butter milk.


Chitra said...

Super Mor curry... :-)

Jaleela said...

thank you chitra