Ingredients:
- Cucumber – 2 cups (diced)
- Water – as req
- Fresh curd – 1/3 cup
- Salt – as req
MASALA
- Grated coconut – ¼ cup
- Toor dhal -1 tblsp
- Coriander seeds – 1 tblsp
- Raw rice – 1 tsp
- Cumin seeds – 1 tsp
- Ginger – 1 tblsp (diced)
- Green chili – 2 nos
TEMPERING
- Coconut oil – 1 tblsp
- Mustard seeds – ½ tsp
- Urad dhal – 1 tsp
- Dry red chili – 1 no (broken)
- Asafetida – ½ tsp
- Curry leaves – few
Procedure:
- Boil the diced cucumbers with required amount of water in a sauce pan
- In between, grind the masala ingredients into a fine paste and keep aside (ref pic)
- In the same mixer, give it one pulse to fresh thick curd and keep aside. (ref pic)
- Once the cucumbers are half cooked; add the grounded coconut masala into the sauce pan along with required amount of salt. (ref pic)
- Allow it cook under very low flame for about 2 mins and add the curd
- Once the mor kuzhambu is about to froth (ref pic) turn off the flame.
- Heat a tblsp of coconut oil in a pan and add ½ tsp of mustard seeds and allow it to splutter, then add urad dhal and roast it for about few seconds and finally add asafetida, broken dry red chili and curry leaves and pour the mixture over the MOR KUZHAMBU
- The instant, tasty and healthy “INSTANT MOR KUZHAMBU” is ready to serve
- Best serve with some hot rice.
NOTE/TIP:
- Always use fresh curd to make mor kuzhmabu; if you add sour curd to this dish; it will spoil the entire taste.
- You should not boil the kuzhambu, else the kuzhambu turned curdle.
- You can add any kind of watery vegetables like white pumpkin/ zucchini/ plantain stem/ snake gourd/ bottle gourd
