morkozhambu.htm

Mor Kozhambu

To Prepare Mor Kozhambu

Ingredients

Sour Curd	1 Cup (200 ml)
Bengal gram	25 gms (Preferably Soaked for One hour)
Coriander Seeds	1 teaspoon (Preferably Soaked for One hour)
Cumin Seeds	1 teaspoon (Preferably Soaked for One hour)
Green Chillies	5 Nos
Ginger	1 cm
Mustard Seeds	1 teaspoon
Asafoetida	a pinch
Powdered Salt	2 tablespoons
Cooking Oil	2 tablespoons
Vegetables	Sliced Brinjal/Lady's Finger or White Pumpkin

Method

Grind together the soaked Bengal gram, Coriander Seeds, cumin Seeds, Green Chillies and Ginger to make it a thick paste.

Beat Sour Curd thoroughly, little water can be added if curd is very thick and dissolve the grinded paste in it. Add a pinch of turmeric powder and salt.

Heat Oil, with Asafoetida, mustard seeds and fry either one of the above vegetable. Transfer the above prepared Curd mixture and bring to a boil over simmer flame.

Tips on how to avoid spoiling the 'yogurt' due to the heat :

Thorough beating of the Sour Curd is essential.
When the mixture starts thickening, constant stirring is required.
Kuzhambu should be allowed to boil at lower flame.

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