Tuesday, 18 June 2013

Majjige Huli or Mor Kuzhambu or Kadi

Ask any South Indian their favourite food on festivities and on special days, they would say mor kuzhambu.
This yogurt based dish is favourite for me and my son, no festival or any wedding is complete without this.
You can make this  mor kuzhambu with lots of veggies and greens.
You can make it with white pumpkin a classic vegetable with mor kuzhambu.
Or you can also use okra(yet another favourite for this recipe) or cucumber or chow chow or knol khol or spinach.
My mil prefers knol khol for her mor kulambhu.
In my family I would say there are at least ten  different recipes for this dish.
But I am posting is what my hubby and kids like.
Mor kuzhambu simply means yogurt sambhar.
Again Classic Combination with this sambhar is paruppu usili(a dry  vegetable with lentils) or papad .
Now coming to the recipe,
White pumpkin - 1/2 skin peeled and cut into cubes(or any vegetable of your choice),
Yogurt - 1litre.(preferably sour),
For Grinding:
Chana dhal - 3tspn,
Tuar dhal  - 3 tspn,
Both soaked together at least for 2-3 hrs,
Coconut - 1 cup (grated),
Green chillies - 10-12,
Coriander - 1 small bunch,
Coriander seeds - 2 tspn,
Cumin - 1 Tblspn,
Fenugreek seeds - 1/2 tspn,
Ginger - 2 inch,
Turmeric - 1/2 tspn,

For Tempering:
Oil - 1tspn,
Mustard - 2 tspn,
Asafoetida - a fat pinch,
Red chilies - 2-3 broken,(optional),
Curry leaves - 1 sprig.

Cook the pumpkin or any vegetable you have chosen with little water and salt.
Grind the ingredients under the grinding list to a smooth paste with water.
Whisk yogurt and keep aside.
In a pan mix ground paste and cooked vegetable and bring it to just one boil.
Add the yogurt and lower the heat.
As high heat may break the yogurt, separating from the ground paste and vegetable.
Add salt.
Keep stirring to avoid breaking of the yogurt.
As it comes to a boil, switch off heat.
Temper with the ingredients under tempering
Serve hot with steam rice.


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