Mor Kuzhambu is one of the favorite dish of tambrahm cuisine. The preparation time for the dish is also very less and will be an excellent side dish for almost all of the breakfast menus and a perfect fit for Thogayal / Podi ” sadam.
Most importantly, it will be really handy when you are tied up with work and want to complete the cooking in a real fast phase and very simple and easy menu especially for all working ladies.
| Prep Time | 10 minutes |
| Cook Time | 4 minutes |
| Servings | People |
Ingredients
- 1 Tbsp Gram daal
- 1 Tbsp Raw Rice
- 1 Tbsp Jeera (Cummin Seeds)
- 1 tbsp Coriander Seeds Optional
- 1 Small Cup Coconut Shredded
- 5 Piece Green Chilli
- 500 ML Butter Milk
- salt As Needed
- 1 Small Piece Ginger
- 1 Tea Spoon Coconut Oil
- Mustard As Needed
- Vegetables Of your choice
Ingredients
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Instructions
- Soak Gram Daal, Rice, Jeera & Coriander seeds in water for 10 mins.
- Grid the mix to get soft paste...
- Add the paste with butter milk and salt (As needed)
- Add your favourite vegetables for "Thaan" like Vendaikkai, Pooshanikkai (Ash gourd) , Yam or potato, Sundaikkai (Vathal or Green)
Heat in Low Flame for Max 4-5 Minutes
- Add Few drops of Coconut oil for elevating the taste
Add Seasoning (Mustard) , curry leaves
Recipe Notes
- You can add vegetables like
- Vendaikkai (Ladys finger)
- Pooshanikkai (Ash Gourd)
- Sundaikkai (Turkey Berry)
- Potato / Yam
- Paruppurundai (Toor Daal Ball)
- Best mix with following dishes
- Paruppu usili
- Idly /Adai / Dosai / Uppma
- All Thogayal / Podi Saadam
- Curd should be beaten properly otherwise the curd lumps will be there in the Mor Kuzhambu which not be really creamy
- Do not boil More Kozhambu, Just keep in low flame from 4 Minutes.
- Add two spoons of coconut oil for best taste
Note : Do not re-heat.
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