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. You can also steam boil them for almost 8 minutes & let it cool. If you don’t want deep fried pakodas then shallow fry them in a paniyaram/appe pan. The choice is yours. I’ve tried every other way & it’s all nice and tasty….but I prefer fried pakodas which gives the perfect taste.
FOR PREPARING MOR KUZHAMBU – wash and soak 1/2 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 and boil them at low flame ….stirring occasionally in a thick bottomed deep pan. In the mixer now grind, 3 tablespoons of freshly grated coconut, 1 teaspoon of jeera, 1/2 an inch of finely chopped ginger in to a grainy paste and add them to the boiled mixture. Cook until the raw smell goes of. Have an eye that it shouldn’t stick at the bottom & burnt.
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 .