Mor Kozhambu

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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Ingredients

  • 1 cup - sour curd
  • Salt to taste
  • 1/2 cups - vegetables (pumpkin, bhindi, potato etc)
  • 1/2 tsp - turmeric powder
  • For masala paste:
  • 2 tsp - dhania
  • 1 tsp - jeera
  • 4 to 5 chillies
  • Few sprigs of coriander leaves
  • 1/2 cup - coconut
  • 1 inch - ginger
  • 2 tsp - chana dal
  • For tempering:
  • 2 tsp - coconut oil
  • 1 tsp - mustard seeds
  • 1 tsp - methi seeds
  • A few curry leaves

How to Make Mor Kozhambu

  • Grind the ingredients for the masala into a very fine paste.
  • Heat coconut oil in a pan. Add mustard and methi seeds. When they splutter, add curry leaves.
  • Add diced vegetables.
  • When veggies are fried, add masala paste and mix well.
  • Add 1/2 tsp turmeric powder.
  • Now add diluted sour curd and salt and simmer.
  • When bubbles start to appear, remove from fire.
  • Serve with rice or adai.

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