LUNCH IDEA -Mor kuzhambhu



In this lunch plan let’s have the South Indian special pakoda mor kuzhambu / pakoda kadi with vazhai thandu/ banana stem stir fry, milagu/pepper rasam, yoghurt and mango fruit… Of course there is vadagam/fryums. Here’s the preparation of our authentic mor kuzhambu without rice & gram flour.

PREPARING PAKODAS  – For this wash & soak 1/2 cup of toor dal or Tuvaram paruppu with a tablespoon of chana dal or kadalai paruppu for almost an hour or two. Then grind it well with 2 or 3 red chillies, 1/2 teaspoon jeera, few pepper corns,salt and 1/2 teaspoon of hing/asafoetida. Coarsely grind the dal mixture in a thick consistency. Add some curry leaves and make small dumblings and then deep fry in a medium flame.

FOR PREPARING MOR  KUZHAMBU – wash and soak 1 tablespoon of each toor dal and chana dal about an hour. With little oil ( 1/2 teaspoon of vegetable oil) fry 3 or 4 green chillies and 1 table spoon of coriander seeds or dhania. Keep it aside. Once it’s cold then grind together roasted chilli, coriander seeds, soaked dal, 3 tablespoons of freshly grated coconut, 1 teaspoon of jeera, 1/2 an inch of finely chopped ginger in to a grainy paste.

 In a thick bottomed vessel / kadai …..boil the grounded paste until the raw smell goes. Then add yoghurt/ Dahi / Laban without lumbs. Stir slowly & continuously in a low flame. If it is too thick then add some water & stir slowly.once it started boiling slowly add the fried pakodas and stir slowly. Now adjust the salt.

FOR TEMPERING – Tempering is the most important part in all types of South Indian kuzhambu. In a small frying pan add one or two table spoons of any vegetable oil. Keep the flame low. Now add 1/2 teaspoon of each mustard, jeera & omam/ajwain , 1 or 2 red chilli, a sprig of curry leaves  and coriander leaves & a lavish pinch of hing /asafoetida. What a flavourful tadka!! This gives the finest aroma of mor kuzhambu .




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