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Mor Kozhambu / Plain Kadi


By Curries and Spices (Visit website)



Mor Kozhambu is a very common recipe in most of the south indian house and brahmin families. This is because they do not use onion, garlic (though it is an almost inevitable ingredient in my cabinet!!). Mor kozhambu or Kadi in northern India, is an awesome comfort food on any day. It can be whipped up in minutes and happy enough to go well with simple Appalams or rice crackers.

It can also be prepared without the main thickening agent, Coconut. Some call it "Mor Vendha Saaru" (Buttermilk stew) or just "Vendha saaru".

It was yet another day when I ran out of Coconut and my palates lingering for amma's mor kozhambu. This simple recipe came to my rescue without altering the original taste. The Original MOR KOZHAMBU recipe will be posted soon! :)

Mor Kozhambu / Plain Kadi
Yoghurt/Buttermilk gravy with mild spices
Serves 2

What we need:
Thick Yoghurt - 5 tbsp. or 150 g
Besan/Gram Flour - 3 to 4 tbsp.
Chilli powder - 2 tbsp.
Turmeric powder - 3 pinches/ 1 tsp.
Onion - 1 medium sized, finely chopped
Garlic - 2 pods, minced
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Dry Red chilli - 2 to 3
Curry leaves - 2 to 3 sprigs
Oil - as needed
Water - as needed
Salt - as needed
How to do:
1. In a bowl, mix together Gram flour, chilli powder, salt, turmeric powder.
2. Add thick yoghurt to this and make into a fine paste without lumps.
3. Now add as much water as needed. While I prefer to have it thick, you can also make it a little diluted.
4. Heat Oil in a kadai and add mustard seeds. When they pop, add cumin seeds, half of the curry leaves and red chilli.
5. Add onions and garlic and fry them till the onion becomes soft and translucent.
6. Now pour in the yoghurt mixture and reduce the flame. Keep stiring for 2 to 3 minutes and remove from the flame.
Garnish with the remaining curry leaves and serve with rice and appalam.
Note: Keep the flame low while cooking this, otherwise chances are that the yoghurt will give out water and become whey.


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