Petitchef

Sourashtra mor kuzhambu/buttermilk curry/dheim ounty(similar to punjabi kadhi)

Main Dish
4 servings
10 min
20 min
Easy
Sourashtra Mor Kuzhambu is a popular buttermilk curry recipe among Sourashtrians living in south India which is a variation from south Indian mor kuzhambu and tastes similar to Punjabi kadhi. Mor kuzhambu is a simple recipe prepared with less sour curd, roasted and ground bengal gram, coconut and cumin seeds and tempered with spices.Mor kuzhambu/dheim ounty is one of the common lunch menu among Sourashtrians and south Indians during occassions and a curry served with meals in authentic south Indian restaura

Ingredients

Number of serving: 4
Split Bengal Gram 3 tsp

Curd/Yoghurt 100 ml

Coconut 1/5 no

Cumin 1 tsp

Turmeric powder 1/4 tsp

Green chilli 1 no

Salt to taste

Coriander leaves 1 sprig

For Tempering

Dry red chilli 2 no

Mustard seeds 1/4 tsp

Black gram 1/4 tsp

Curry leaves a few

Oil 10 ml

Preparation

  • 1. Heat a kadai and roast split bengal gram.
    2. Grind coconut, roast split bengal gram, green chilli and cumin seeds into a fine paste.
  • 3. Heat 5 ml of oil in a thick bottomed vessel. Add the ground paste and fry for a minute in a medium fire.
  • 4. Add curd, turmeric powder, salt and fry for a minute in a slow fire. Add water to make it to curry consistency.
    5. Bring to boil and remove from heat. Keep aside.
  • 6. Heat remaining oil in a kadai. Add mustard seeds and black gram. Add curry leaves and broken red chillies when mustard seeds start to splutter.
  • 7. Add over the curry and garnish with chopped coriander leaves.
    8. Serve hot with white rice.





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