Pin
There’s a small twist to this recipe - I added fresh coriander leaves to the coconut paste. The flavour is distinct and very enjoyable. A great idea if you have coriander-indifferent people in the house.
Mor Kozhambu Recipe Serves 2-4
Ingredients : 2 cups buttermilk + 1 cup water Salt to taste
Grind Together: ½ cup grated coconut ½ teaspoon jeera A pinch of turmeric powder ½ cup coriander leaves, loosely packed
For Tempering: 2 teaspoon oil ¼ teaspoon mustard seeds 5-6 fenugreek seeds 1" piece of ginger, crushed 1 dry red chilli, halved A few curry leaves
How to Make Mor Kuzhambu:
Heat oil for tempering. Add the rest of the ingredients in the order given. When the mustard seeds pop and the fenugreek seeds turn a golden brown and fragrant (take care not to burn!), add the ground coconut paste. Mix well and turn off heat.
Add the diluted buttermilk, mixing well as you do. Add salt.
Serve with warm rice and side dish of choice.
Pin
There’s a small twist to this recipe - I added fresh coriander leaves to the coconut paste. The flavour is distinct and very enjoyable. A great idea if you have coriander-indifferent people in the house.
Mor Kozhambu Recipe Serves 2-4
Ingredients : 2 cups buttermilk + 1 cup water Salt to taste
Grind Together: ½ cup grated coconut ½ teaspoon jeera A pinch of turmeric powder ½ cup coriander leaves, loosely packed
For Tempering: 2 teaspoon oil ¼ teaspoon mustard seeds 5-6 fenugreek seeds 1" piece of ginger, crushed 1 dry red chilli, halved A few curry leaves
How to Make Mor Kuzhambu:
Heat oil for tempering. Add the rest of the ingredients in the order given. When the mustard seeds pop and the fenugreek seeds turn a golden brown and fragrant (take care not to burn!), add the ground coconut paste. Mix well and turn off heat.
Add the diluted buttermilk, mixing well as you do. Add salt.
Serve with warm rice and side dish of choice.
