Mor Kozhambu
Equipment
- Pan
- Frying Pan
- Skillet
- Blender
- Food processor
Ingredients
- 250 ml Buttermilk (1 cup) (slightly sour)
- 1/2 tablespoon Rice flour
- Turmeric pinch of ground
- 10-15 Curry leaves
- 2 tablespoons Vegetable oil
- 1 tablespoon Coriander seeds
- 1 teaspoon Urad dal rinsed and drained
- Asafoetida pinch of
- 2 Red chillies dried
- 3 tablespoons Coconut grated fresh
- 2 Green chillies de-seeded (optional)
- 1 teaspoon Mustard seeds
- Salt
Instructions
- Put the buttermilk into a large pan, add the rice flour, turmeric and some curry leaves, then season with salt. Set aside.
- Heat 1 tablespoon oil in a frying pan (skillet) over medium heat, add the coriander seeds, dal, asafoetida and dried red chillies and stir-fry for about 1 minute, or until the seeds start to splutter and the chillies turn a shade darker.
- Transfer to a small blender or food processor, add the coconut and green chillies and process, adding a little water if necessary, to make a smooth paste.
- Blend this paste into the buttermilk mixture and bring to a boil. Cook for 10 minutes over medium heat.
- To make the tempering, heat the remaining oil in a small frying pan over medium heat, add the mustard seeds and stir-fry for about 1 minute, or until they start to splutter, then pour over the curry.
Nutrition
Serving: 4gSodium: 142mgCalcium: 95mgVitamin C: 53mgVitamin A: 264IUSugar: 4gFiber: 2gPotassium: 124mgCholesterol: 7mgCalories: 75kcalSaturated Fat: 2gFat: 4gProtein: 3gCarbohydrates: 8gIron: 1mg
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