Updated on August 3, Mor Kuzhambu or Vendakkai Mor Kulambu recipe with video. It is one of the must have kuzhambu varieties in a South Indian lunch spread. As this is a no onion, no garlic recipe it is often made on auspicious days like Amavasya new moon day during which both onion and garlic are not added in day to day cooking.

I love mor kuzhambu so much.

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But just because it is so simple to make, it does not mean that you should not pay attention while making it. During my initial days of cooking, I never paid much attention while cooking it, so every time the kuzhambu used to come up with a different consistency. The simplest ones are the things that demands more attention from you.

This mor kuzhambu is also like that. The ratio curd to ground paste to water should be perfect to get the perfect consistency of the mor kulambu.

murungakkai mor kulambu

If you add more water, then the kuzhambu will become watery. If too little is added, then it will look like thick curd. There is a greater chance that the kulambu will curdle. So do not whisk the curd in a mixie jar or with a hand blender. One can make mor kuzhambu using vegetables or make it plain without any vegetable also.

I have used Vendakkai okra in this recipe. Using white pumpkin is also very popular. You can also check out this Maa Vathal Mor kulambu that I had posted long back. Mor kulambu will feel a tad bit bland to people who are used to eating much spicier variety of kulambu as its almost like tempered curd. So a very spicy side dish always goes well with this one. The most popular one happens to be Kothavarangai Paruppu Usili.I have never had vendakkai like this.

I would love to make this, if i could get good okra here, but most of the time okra which i get here is so old.

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Aachi, yesterday i made this, as I got some fresh ladies finger. Rombha taste-a erundudu. I switched off, immediately pouring the curd and it was awesome.

Thanks a lot. Hi Solai achi, I'm also from chettiar family. We rarely make this dish home. I'm currently London. I do not eat a lot of spice and so I cut down the green and red chillies by half.

The flavor was fantastic. My husband and I could not stop eating our lunch. Thanks for sharing your recipe. Hi solai achi, i am from valayapatti.

Chettiyar family. I didnt learn cooking from my mom. Instead i refer all your receipes Awsome, delicious, your preparation is too good. Thanks for your posting. Aachi, today i made mor kuzhambu for Aneetha as she loves it As you mentioned Vendakkai and Poosanikkai are nice It really came out well - Because aneetha is very choosy eater, and she liked it I have not seen your post before i made the morkuzhambu - so, i missed the chana dal kadala paruppu that you addedI do not eat yogurt.

Yogurt of any kind. I have never eaten plain yogurt my entire life. The first time I touched yogurt with my hands was to feed my son. Somehow I cannot take in the smell of fermented milk. I think it runs in the family. My parents love yogurt and so does my husband and son. I am the odd woman out! My husband loves Mor Kuzhambu for lunch. Back in my place, we add shallots in mor kuzhambu which is unusual.

This is my family recipe and this is how we do it. You can omit the shallots if you do not want them in your curry. Heat oil in a pan and add in the mustard seeds, fenugreek seeds and curry leaves. Let the mustard seeds splutter. Add in the shallots and the salt. Fry for a couple of minutes till the shallots are cooked. Add in the boiled pumpkin along with the water used for cooking.

Add in the ground masala paste and cook for 5 minutes in a low flame. Add it to the pan and simmer on a very low flame for seconds. Do not simmer for a long time as the curd might break and curdle. Pumpkin Mor kuzhambu Recipe. Tamil style Mor kuzhambu made with coconut masala and onion. Easy Recipe. With step by step pictures.Vendakkai Mor Kuzhambu is very common in most south indian households, a traditional dish which is prepared during festive occasions. Whenever we have leftover sour yogurt at home, with no second thought…make any kind of mor kuzhambu.

75 Kuzhambu Recipes-South Indian Kuzhambu Varieties

Normally either pumpkin, sepankizhangu or ladys finger is added to this curry, amma at home adds fried vadais or medhu pakodas too. They have to be sauteed till they turn slightly brown and cooked soft but firm removing all stickiness.

Keep them aside. Switch off at this stage. Do not boil any longer. Heat coconut oil and splutter mustard seeds, dry red chili, curry leaves and asafoetida. Add this the curry along with the sauteed ladys finger. Mix it and serve with choice of curry and rice. They go well with simple potato curry, potato fry, any kind of paruppu usili, light pakoras, keerai porial and thool pakoda.

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Yeah will do for sure. Your email address will not be published. Recipe Rating.

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Save my name, email, and website in this browser for the next time I comment. Mullai September 13, 4 Comments. Written by Mullai. Related Posts. April 16, No Yeast Irish Soda Bread. April 13, Drumsticks in tamarind gravy. When I was young, me and my friends would never play near a drumstick tree. We were all made to believe that the tree hosts ghosts at night time. We would just never go near them.

This is a very widely believed superstition all over Tamilnadu. It is also believed that eating drumsticks increases libido in men. This belief was popularized in a Tamil movie called Mundhanai Mudichu and it caught up with the masses. Tamarind curries are an all time favorite for all South Indians. Its spicy, tangy and oh so perfect with rice. The flavor of drumsticks cooked in tamarind water is unbeatable.

Soak a big lime size tamarind in 2 cups of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside. The important thing about this curry is the addition of the ground masala paste. Here is how we do it. Heat oil in a pan and add in the urad dal and the chana dal and fry till lightly brown. Frying the dal till brown on a low flame is very important.

So go low and slow. Once the dal has been fried and lightly brown, add in the tempering ingredients. Add in the mustard seeds, fenugreek seeds, dry red chillies, black pepper, coriander seeds dhaniacumin seeds jeera and curry leaves.

Fry in low flame until the seeds splutter and the curry leaves are crisp. Once the onions are soft, add in the tomatoes, salt, asafoetida hing and turmeric powder. Fry till the tomatoes are mushy.

Once the tomatoes are mushy, add in the fresh shredded coconut and fry briefly for a minute to combine. Remove off heat and let it cool. Now the curry! Heat oil in a pan until hot.

murungakkai mor kulambu

We need to use sesame oil gingely for this recipe. Add in the mustard seeds and the dry red chillies. Let the mustard seeds splutter. Add in the onions preferably shallots small onions and the curry leaves. Fry for a couple of minutes until the onions are soft. Clean the drumsticks and roughly peel their thick outer skin. Cut into 2 inch pieces.Your comments will motivate and help in improving my website.

Happy Visiting! Vendakkai Mor Kuzhambu. Vendakkai is rich in Vitamin C, folate and high fibre content. Vendakkai Mor kuzhambu is prepared by cooking Lady's Finger in butter milk.

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There are two methods of preparing this mor kuzhambu. Preparation Time : 15 mins Cooking Time : 20 mins Yields : 2. Dry roast channa dal, fenugreek seeds, toor dal and asafoedita powder till the dal turns golden colour.

Table Table 2: To Grind. Coriander seeds Dhaniya : 1 tsp Cumin seeds Seeragam : 1 tsp Channa dal Kadala paruppu : 1 tsp Urad dal Ulunthu paruppu : 1 tsp Shredded coconut : 2 tbsp Green chillies : 2.

Soak channa dhal, urad dhal, cumin seeds, coriander seeds for 15 minutes. Grind it with shredded coconut and green chillies. No comments:. Newer Post Older Post Home. Subscribe to: Post Comments Atom. Heat Oil in the pan and add mustard. We can also cook Lady's finger separately and add here. Add ground mixture, turmeric powder,salt and butter milk and allow it to boil. Switch off the stove and serve with rice. Heat Oil in the pan and add mustard,curry leaves and red chilly.My fav is munching into the drum sticks.

These are so fabulous, soaked in the thick curry and when bitten inside, the flavors are mind blowing. I tried it today. It came out awesome. Mouth watering recipe. Thanks a lot nithya :. Your comments will motivate and help in improving my website. Happy Visiting! Murungakkai Kara Kuzhambu. Preparation Time : 10 mins Cooking Time : 20 mins Yields : 4. Table Gingelly Oil : 2 tsp. Table 2: To Grind. Fennel seeds : 1 tsp. Soak tamarind in hot water.

Extract the tamarind juice. Discard the fibres and seeds. Adjust pepper and red chilli powder to your taste. Gingelly oil can be replaced with vegetable oil or canola oil. For best results use gingelly oil. Beena May 22, at AM.

Priya Suresh May 22, at PM.

Mor Kuzhambu (Mor Kulambu)

Nava K May 22, at PM. Reni May 23, at AM. Unknown May 24, at AM. Beaming L ss September 13, at AM. Newer Post Older Post Home. Subscribe to: Post Comments Atom.

Murungakkai Kara Kuzhambu Recipe South Indian gravy prepared by cooking drumstick in tamarind and spices. Rice Side dish. Heat Oil in the pan and add mustard a nd Curry leaves. When mustard splutters, add shallots and garlic. Fry till shallots turn translucent.

murungakkai mor kulambu

Add tomatoes and fry till tomatoes turn mushy. Add the ground mixture. Add drumsticks followed by tamarind juice, salt, turmeric powder, coriander powder and chilli powder.

Allow the Kuzhambu to boil. Adjust salt if needed. Simmer it for 5 mins till kuzhambu thickens.

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