This recipe is a nice combination for plain rice, idiyappam, and variety rice. Extra butter milk can be used like this and turned to a tasty side dish/kulambu. Vegetables like ash guard, chow-chow, seppankizhangu (yam, colacasea) can be used. Here I have used ladies finger.
Preparation time: 5 minutes
Cooking time: 2-5 minutes
Serves: 4-5 persons.
- Butter milk 1 cup
- Milk 1/2 cup if butter milk is too sour.
- Ladies finger cut into 1/2’ pieces1/2 cup
- Salt to taste
- Turmeric powder a pinch
- Grated coconut 1/4 cup
- Jeera (cumin seeds) 1 spoon
- Green chilies 3-4
- Fenugreek seeds 1/2 spoon
- Coriander seeds 1/2 spoon
- gram dal/fried gram dal 1 spoon
- Mustard seeds
- Curry leaves
- Coconut oil 1 spoon
Pour butter milk in a vessel suitable to be kept on stove. Adjust the sourness by adding milk.
Grind together the ingredients given under the heading “grind” to smooth paste and mix it to the buttermilk.
Add salt to taste.
Heat little coconut oil in a kadai. Add mustard seeds, curry leaves and add ladies finger pieces and fry until it is cooked and soft to touch.
Add it to mor kuzhambu.
Place the mor kuzhambu vessel on fire and keep it for a minute or two until it starts to boil.
Remove from fire and mor kuzhambu is ready to serve with plain rice, variety rice, idiyappam etc.