- Sourashtra mor kuzhambu/buttermilk curry/dheim ounty(similar to punjabi kadhi)
Sourashtra mor kuzhambu/buttermilk curry/dheim ounty(similar to punjabi kadhi)
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
Turmeric powder 1/4 tsp
Green chilli 1 no
For Tempering
Dry red chilli 2 no
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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