iyyerram
Active member
Mor Kuzhambu or Kootan is a South Indian classic stew of mild flavored vegetables in a yogurt sauce flavored with coconut and cumin seeds. It is another one of our family favorites from my childhood days.
INGREDIENTS
use any of the vegetable ,cut it in 11/2 inch square cubes.
1.Ripe or unripe plantain
2.ash gourd (pooshnikkai)
3.mango
4.cucumber
5. 1/4 tsp Turmeric
6. 3 cups curd or butter milk
7. 1/2 cup Grated Coconut
8. 2 tsp Cumin Seeds
9. 3 green chillies
10. salt to tasteYogurt
11. 1 tsp.mustard
12 1/4 tsp fenugreek (menthiyam)
13 2 red chilly
14 curry leaves.
METHOD
Place the prepared vegetables of your choice in a large non-reactive pot (stainless steel, ceramic, etc) with 1 cup of water, the salt and turmeric. Bring to a boil, reduce heat and simmer until tender.
While the veggies are cooking, grind the coconut with the cumin, chili, into a nice puree with a little water (1/2 cup at the most).
When the veggies are tender, add the coconut puree and bring to a boil again. Reduce heat and simmer gently until slightly thickened.
Pour all the butter milk in the blender and give it a whirl to make it smooth; pour into the veggie-coconut mixture and simmer gently until foamy. When the top looks foamy and slightly puffy, remove from heat. Be careful not to let it boil.
Heat the oil and do the thalippu: add mustard and fenugreek seeds and the red chilies. When the seeds pop, add curry leaves carefully and cover quickly. When all is calm, pour the thalippu into the Mor Kuzhambu. Let rest for 5 to 10 minutes.
serve hot with appalam
INGREDIENTS
use any of the vegetable ,cut it in 11/2 inch square cubes.
1.Ripe or unripe plantain
2.ash gourd (pooshnikkai)
3.mango
4.cucumber
5. 1/4 tsp Turmeric
6. 3 cups curd or butter milk
7. 1/2 cup Grated Coconut
8. 2 tsp Cumin Seeds
9. 3 green chillies
10. salt to tasteYogurt
11. 1 tsp.mustard
12 1/4 tsp fenugreek (menthiyam)
13 2 red chilly
14 curry leaves.
METHOD
Place the prepared vegetables of your choice in a large non-reactive pot (stainless steel, ceramic, etc) with 1 cup of water, the salt and turmeric. Bring to a boil, reduce heat and simmer until tender.
While the veggies are cooking, grind the coconut with the cumin, chili, into a nice puree with a little water (1/2 cup at the most).
When the veggies are tender, add the coconut puree and bring to a boil again. Reduce heat and simmer gently until slightly thickened.
Pour all the butter milk in the blender and give it a whirl to make it smooth; pour into the veggie-coconut mixture and simmer gently until foamy. When the top looks foamy and slightly puffy, remove from heat. Be careful not to let it boil.
Heat the oil and do the thalippu: add mustard and fenugreek seeds and the red chilies. When the seeds pop, add curry leaves carefully and cover quickly. When all is calm, pour the thalippu into the Mor Kuzhambu. Let rest for 5 to 10 minutes.
serve hot with appalam
