More Kulambu
A gently spiced South Indian yoghurt curry with coconut, ginger and a fragrant tempering. Serve this comforting mor kuzhambu with warm rice and a vegetable side.
Let’s make it
- 01
Take 1 tablespoon thoor dal and 1 teaspoon raw rice in a small bowl. Wash it and soak it in water for 30 minutes.
- 02
Take the soaked mixture, along with 3 or 4 green chillies, grated coconut, 1/2 teaspoon cumin seeds and 1 coin size ginger, grind it smoothly in a mixer grinder. Keep it aside.
- 03
Take a cup of curd, whisk it for few minutes and add the ground mixture in curd.
- 04
Also add turmeric powder and salt as required in the curd and mix well.
- 05
Keep a medium size kadai pan in stove. Add 2 tablespoon of oil and let it heat for a minute.
- 06
Add mustard seeds in oil and wait till it pops. Add 1/2 teaspoon of cumin seeds and then add 2 dry chillies and fry well.
- 07
Add asafoetida powder (4 pinches) in it and then add curry leaves. Fry it gently.
- 08
Now pour the entire curd mixture in the kadai pan and wait till foam appears due to boiling. Turn off the stove.
- 09
Tasty More Kulambu is ready !
A note from our kitchen
This can be used as curry / gravy for rice during lunch. This is classic More Kulambu. Many other varieties are also available in this website.
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