Mor Kuzhambhu

IngredientsServings: 4

• 2 cups curd/yogurt
• 1 tsp salt
• 1/4 tsp turmeric powder
• 3 medium size egg plant

For tempering

• 2 tsp coconut oil
• 1 tsp mustard seeds
• pinch of asafoetida
• 1 sprig curry leaves

For Grinding

• 1/2 tsp channa dal
• 1/2 tsp toor dal
• 1/2 corriander seeds
• 1/2 tsp cumin
• 3 or 4 green chillies
• 1/4 cup shredded fresh coconut

About

Instructions

Grinding

• soak for 30/45 mins channa dal,toor dal, corriander seeds and cumin
• grind soaked items along with chillies and coconut add 1/2 cup water and grind it to a thick paste, may add more water if needed

Tempering

• in a small pan heat coconut oil
• add mustard seeds wait until sputters
• add curry leaves and asafoetida

Cooking

• beat the curd until smooth consistency
• mix curd with ground paste add water if mixture is too thick
• add turmeric powder, salt and mix well and keep it aside
• chop egg plant into small cubes
• in a pan add 2 tsp coconut oil and saute egg plant until turns slight brown color
• once it's sauted well add it to the curd mixture, pour the tempering and mix well
• keep it on the low to medium until the side of the kuzhambhu becomes little frothier and do not let the kuzhambhu boil
• turn off the stove and tangy more kuzhambhu is ready!!!.

Tips & Tricks

• veggies of your choice(white pumpkin, cucumber, raw bananan, okara, egg plant)
• boli veggies if you choose other than okra or egg plant.
• if you are using okra or egg plant needs to be sauted instead of boiling
• do not let the kuzhambhu boil

Step by Step Instructions

1. beat the curd until smooth consistency and add turmeric powder, salt

2. mix well and keep it aside

3. soak for 30/45 mins channa dal,toor dal, corriander seeds and cumin

4. grind soaked items along with chillies and coconut add 1/2 cup water and grind it to a thick paste, may add more water if needed

5. mix curd with ground paste add water if mixture is too thick

6. in a pan add 2 tsp coconut oil and saute egg plant until turns slight brown color

7. once it's sauted well add it to the curd mixture, pour the tempering and mix well

8. keep it on the low to medium until the side of the kuzhambhu becomes little frothier and do not let the kuzhambhu boil

9. turn off the stove and tangy more kuzhambhu is ready!!!.