Mooru Kozhambu
When we are kids mostly mooru kozhambu is not one of our favorites but I guess as we grow older our taste changes. I actually learned to make this from my husband. When he used to live alone he sure has managed to cook some dishes really well. When I make mooru kozhambu now in our house all of us are satisfied even if there are no side dishes, just some appalams are fine. Surprisingly my daughter too loves it and so I don't have to cook separately for her.
The best vegetable for mooru kozhambu is poosinikai, the white pumpkin or yam/sepankizhangu. You also make it with ladies finger or sundakai vathal etc,.
Chopped vegetable
11/2 cups curd or yoghurt blended with a little water
1/2 cup grated coconut
2tsp jeera
4-5 green chillies
turmeric powder
curry leaves, mustard, dry red chillies for saute
Blend the curd with a little water with your hand mixer and bring to thick lassi consistency. Grind coconut with green chillies and jeera well.
Heat oil in a pan and fry mustard seeds, curry leaves and chillies. Add vegetable, turmeric pwd fry for some time. Add the coconut paste and little water and salt to taste. Boil till the vegetables are cooked. Leave it to cool a little, when it is slightly warm keep it on heat and mix the curd. Take it off the heat immediately before the curd separates. The hint is not to boil the curd, the mixture just needs to blend in warm temperature.
Serve with rice and some applams.
Heat oil in a pan and fry mustard seeds, curry leaves and chillies. Add vegetable, turmeric pwd fry for some time. Add the coconut paste and little water and salt to taste. Boil till the vegetables are cooked. Leave it to cool a little, when it is slightly warm keep it on heat and mix the curd. Take it off the heat immediately before the curd separates. The hint is not to boil the curd, the mixture just needs to blend in warm temperature.
Serve with rice and some applams.
posted by Bhargavi @ 11:58 AM
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