Sunday, April 17, 2011

MOOR KUZHAMBU



INGREDIENTS:
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
Method:
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.

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

2 comments:

Chitra said...

Super Mor curry... :-)

Jaleela said...

thank you chitra