“Mor” means yogurt and “kuzhambu” means gravy. You can find the first version here. This is a gravy that is made with sour yogurt and goes well with rice. Last week I bought a few gallons of milk forgetting that we already had enough milk in the fridge. Since the old milk was getting close to the expiry date, I decided to make a large batch of yogurt. Well, I ended up with a ton of yogurt next and made this kuzhambu last week and tried this version today. This is the version I grew up with and I am surprised that I have not posted this yet. This is one of the easiest gravies out there that does not need lentils or tamarind. Off to the recipe.
Mor Kuzhambu (Yogurt Gravy)
Yogurt gravy for rice.
Ingredients:
- For Paste
- raw rice - 2 tsp
- toor dal - 2 tsp
- red chillies - 2 (adjust to taste)
- cumin seeds - 1 tsp
- For Kuzhambu
- yogurt - 2 cups
Homemade yogurt can be made following this link
- salt - to taste
- turmeric - a pinch
- asafoetida - a pinch
- oil - 1 tsp
- mustard seeds - 1/4 tsp
Instructions:
Soak the rice and dal for 30 minutes. Grind with the rest of "paste" ingredients. Mix yogurt, salt, turmeric, asafoetida and the paste.
Heat oil and splutter mustard seeds. Add the yogurt mixture and keep the flame low. Bring to a slow boil and simmer for about 10 minutes.
Garnish with curry leaves and serve with rice.
2 years ago: Mango Lassi
3 years ago: Channa Masala
Pictorial
1. Soak rice and dal for about 30 minutes and grind with the other ingredients "for paste".
2. Take yogurt, salt, turmeric and asafoetida in a bowl. Add the paste to it.
3. Mix well.
4. Heat oil and splutter mustard seeds. Add the yogurt mixture. Keep the flame low.
5. Bring to a slow boil and simmer for about 10 minutes.
6. Garnish with curry leaves and serve with rice.
Tasty kuzhambu ready.
Enjoy!
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