more kulambu recipe, how to make mor kulambu


more kulambu recipe with step-by-step pics. mor kulambu is a curd or buttermilk primarily based curry from the south indian delicacies and is analogous to kadhi from north india. making mor kuzhambu is simple. i make two variations of more kuzhambu. one is that this recipe that’s shared right here which makes use of coconut paste. the second model which i make is a fast and immediate model related to kadhi.

mor kulambu recipe

when making more kulambu, you possibly can add some greens or skip them fully. i typically add both ash gourd (white pumpkin, winter melon, petha, poosanikai) or okra (girl finger, bhindi, vendakkai) when making mor kulambu.

the mor kuzhambu recipe shared right here is made with ash gourd. you should use greens like okra, potato, taro roots, brinjal, chow chow within the kulambu.

how to make more kulambu with totally different greens

  • okra (girl finger, bhindi, vendakkai) – sauté in some oil until okra is nearly cooked. then add within the curd combination.
  • potato (aloo, urulai kizhangu) – boil or strain cook dinner. then peel, chop and add within the kuzhambu.
  • drumstick (murungakkai) – scrape or peel, chop after which cook dinner in some water until virtually finished. related to the recipe shared right here.
  • brinjal (aubergines, baingan, kathirikkai) – sauté in some oil until cooked. a little bit of water additionally might be added whereas cooking brinjals.
  • chow chow (seemai kathirikai) – peel and boil in some water until virtually cooked. related to the recipe shared right here.
  • taro roots (arbi, seppankilangu) – boil or strain cook dinner. then peel, chop and add to the kulambu.
  • spinach or amaranth leaves (keerai) – chop, blanch, mash after which add to the curd combination.

mor kuzhambu

i’ve shared just a few kuzhambu recipes earlier like:

mor kulambu is greatest served with steamed rice.

Prep Time:10 minutes

Cook Time:20 minutes

Total Time:30 minutes

mor kulambu is a curd or buttermilk primarily based curry from the south indian delicacies. the recipe shared is of mor kulambu made with ash gourd (winter melon, petha, white pumpkin). 

more kulambu recipe, mor kuzhambu recipe

Course:foremost course

Cuisine:south indian,tamil nadu

Servings:4

Calories:141kcal

INGREDIENTS FOR more kulambu

(1 CUP = 250 ML)

for floor paste

  • 1 tablespoon tuvar dal (arhar dal, pigeon pea lentils)
  • 1 teaspoon coriander seeds (dhania)
  • ½ teaspoon cumin seeds (jeera)
  • ½ teaspoon uncooked rice (chawal)
  • ¼ cup scorching water for soaking
  • 3 to 4 inexperienced chilies (hari mirch)
  • ½ inch ginger (adrak)
  • 5 to 6 curry leaves (kadi patta)
  • ¼ cup grated coconut (kisa hua tazaa nariyal)

for cooking white pumpkin

  • 1.5 cups chopped white pumpkin (petha, ash gourd, winter melon)
  • 1 cup water or add as required
  • ¼ teaspoon turmeric powder (haldi)

different substances

  • 1 cup thick curd , barely bitter – crushed (dahi)
  • salt as per style

for tempering more kulambu

  • 1 to 1.5 tablespoons oil
  • ½ teaspoon mustard seeds (rai)
  • ¼ teaspoon fenugreek seeds (methi dana)
  • 1 to 2 dry purple chilies – damaged and seeds eliminated (sookhi lal mirch)
  • 1 beneficiant pinch of asafoetida (hing)
  • 7 to 8 curry leaves (kadi patta)

HOW TO MAKE more kulambu

making paste for mor kulambu

  • take 1 tablespoon tuvar dal, 1 teaspoon coriander seeds, ½ teaspoon cumin seeds and ½ teaspoon uncooked rice. 

  • utilizing a fantastic tea strainer rinse them. you should use any kind of white rice. should you don’t have rice, then 1 to 2 teaspoons of rice flour might be added as a substitute whereas grinding.

  • then take all of them in a bowl. add ¼ cup scorching water. soak for 20 minutes.

  • then take the soaked tuvar dal, coriander seeds and so on together with the soaked water in a small grinder jar or chutney grinder.

  • add 3 to Four inexperienced chilies (chopped), ½ inch ginger (chopped), 5 to 6 curry leaves and ¼ cup grated coconut.

  • grind to a clean paste. preserve apart.

making curd combination

  • take 1 cup thick curd which is barely bitter in a bowl or pan. beat it until clean.

  • add the bottom coconut paste. then add 1 cup water.

  • combine very nicely. preserve apart.

cooking ash gourd for more kulambu

  • in the meantime when the rice and lentils are soaking, you possibly can cook dinner the pumpkin. rinse, peel and chop ash gourd. take the chopped ash gourd in a pan.

  • add ¼ teaspoon turmeric powder and 1 cup water. stir.

  • cowl the pan and preserve it on a medium-low flame.

  • in between do test and provides a stir.

  • simmer until the pumpkin is nearly cooked.

making mor kuzhambu

  • scale back the flame to a low or you possibly can swap off the flame. then add the curd+coconut combination. combine nicely.

  • season with salt as per style. combine once more.

  • simmer the kuzhambu on a low flame. do stir sometimes.

  • the complete kuzhambu has to come to a boil. when you see the kuzhambu boiling, then swap off the flame. cowl and preserve apart.

making tempering for mor kuzhambu

  • warmth 1 to 1.5 tablespoons oil in a tadka pan or small pan. you should use gingelly oil (oil created from uncooked sesame seeds) or sunflower oil or safflower oil and even ghee.

  • add ½ teaspoon mustard seeds.

  • let the mustard seeds crackle.

  • when the mustard seeds crackle, add ¼ teaspoon fenugreek seeds.

  • rapidly add 1 to 2 dry purple chilies, 7 to Eight curry leaves and 1 beneficiant pinch of asafoetida (hing).

  • stir and swap off flame.

  • pour this tempering combination within the mor kulambu. cowl for 5 minutes and let the flavors infuse.

  • serve more kulambu with steamed rice.

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how to make more kulambu recipe

a) making paste for mor kulambu

1. take 1 tablespoon tuvar dal, 1 teaspoon coriander seeds, ½ teaspoon cumin seeds and ½ teaspoon uncooked rice. utilizing a fantastic tea strainer rinse them. you should use any kind of white rice. should you don’t have rice, then 1 to 2 teaspoons of rice flour might be added as a substitute whereas grinding.

making mor kulambu recipe

2. then take all of them in a bowl. add ¼ cup scorching water. soak for 20 minutes.

making mor kulambu recipe

3. then take the soaked tuvar dal, rice, coriander seeds and so on together with the soaked water in a small grinder jar or chutney grinder.

making mor kulambu recipe

4. add 3 to Four inexperienced chilies (chopped), ½ inch ginger (chopped), 5 to 6 curry leaves and ¼ cup grated coconut.

making mor kulambu recipe

5. grind to a clean paste. preserve apart.

making mor kulambu recipe

b) making curd combination

6. take 1 cup thick curd which is barely bitter in a bowl or pan. beat it until clean.

making mor kulambu recipe

7. add the bottom coconut paste.

making mor kulambu recipe

8. add 1 cup water.

making mor kulambu recipe

9. combine very nicely. preserve apart.

making mor kulambu recipe

cooking ash gourd for mor kulambu

10. in the meantime when the rice and lentils are soaking, you possibly can cook dinner the pumpkin. rinse, peel and chop ash gourd. you will have 1.5 cups of chopped ash gourd. take the ash gourd in a pan.

making mor kulambu recipe

11. add ¼ teaspoon turmeric powder and 1 cup water. stir.

making mor kulambu recipe

12. cowl the pan and preserve it on a medium-low flame.

making mor kulambu recipe

13. in between do test and provides a stir.

making mor kulambu recipe

14. simmer until the pumpkin cubes are virtually cooked.

making mor kulambu recipe

making more kuzhambu

15. scale back the flame to a low or you possibly can even swap off the flame. then add the curd+coconut combination.

making mor kulambu recipe

16. combine nicely.

making mor kulambu recipe

17. season with salt as per style. combine once more.

making mor kulambu recipe

18. simmer the kuzhambu on a low flame. do stir sometimes.

making mor kulambu recipe

19. the complete kuzhambu has to come to a boil. when you see the kuzhambu boiling, then swap off the flame. cowl and preserve apart.

making mor kulambu recipe

making tempering for mor kuzhambu

20. warmth 1 to 1.5 tablespoons oil in a tadka pan or small pan. you should use gingelly oil (oil created from uncooked sesame seeds) or sunflower oil or safflower oil and even ghee.

making mor kulambu recipe

21. add ½ teaspoon mustard seeds.

making mor kulambu recipe

22. let the mustard seeds crackle.

making mor kulambu recipe

23. when the mustard seeds crackle, add ¼ teaspoon fenugreek seeds.

making mor kulambu recipe

24. rapidly add 1 to 2 dry purple chilies

making mor kulambu recipe

25. then instantly add 7 to Eight curry leaves and 1 beneficiant pinch of asafoetida (hing).

making mor kulambu recipe

26. stir and swap off flame.

making mor kulambu recipe

27. pour this tempering combination within the mor kulambu. cowl for 5 minutes and let the flavors infuse.

mor kulambu recipe, mor kuzhambu recipe

28. serve more kulambu with steamed rice. you possibly can even garnish with some chopped coriander leaves whereas serving.

mor kuzhambu recipe



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