Mor Kozhambu / Majjiga pulusu
Mor kozhambu is a stew that is made from buttermilk infused with freshly ground spices. This is a nice alternative for lentil based stew (dhal and sambhar)as a main course in South Indian meal and is typically served with a curry made of lentils(paruppusili), to compensate for the protein intake for the meal.
Another version of this also serves as a quick and easy side dish for breakfast such as idli / dosa or idiyappam.
Sevai/mor kozhambu and pappadam is a classic Tambrahm meal that is made fresh and served especially for guests.
Yes a lot of labor goes in to the making of sevai that it better be appreciated by many :) and this easy side dish is sometimes an absolute must for the finishing touch.
Difficulty Level - Easy
Ingredients :
For the paste :
Raw rice - 3 Tbsp.
Channa Dhal - 2 Tbsp.
Coriander seeds - 1 Tbsp.
Red chillies - 3-4
curry leaves - 4-5
water - 4-5 Tbsp.
For the Mor Kozhambu :
Butter milk - 3 Cups (preferably sour)
salt - to taste.
turmeric - 1 tsp.
For Seasoning :
mustard seeds - 1 tsp.
urad dal - 1 tsp.
curry leaves - 1-2 sprigs.
coriander leaves - few
Oil - 2 Tbsp.
Vegetables** :
1. Okra or ladies finger - 8-10 (Cut into medium sized pieces)
or
2. Ash gourd / White pumpkin - 1 cup cut into 1 inch cubes.
Preparation :
Time taken - 2 min.
1. Soak all the ingredients under 'For the paste' section for half an hour to one hour.
2. Grind adding adequate water.
3. Add salt and turmeric to the buttermilk and mix it well to ensure there are no lumps.
Cooking Method :
1. Take a pan and add oil and add the mustard seeds, once it splutters, add the other items under 'For Seasoning'.
2. Add the okra, if you are using okra, and fry it well, till its completely cooked.
3. If using pumpkin, take little water in a separate pan, add little salt and boil the pumpkins until done and set aside.
4. Add the paste at this point, make sure the paste is of a good liquid consistency,
5. Stir it continuously till this paste is cooked. This can be gauged by a slight color change of the paste, it turns
slightly pale. This is just to ensure that the ground rice is cooked well.
6. Keep adding water if it sticks to the pan and stir it continuously.
7. Add the butter milk to this and mix everything well.
8. It need not boil for long, it just needs to get a slight bubble.
9. Add the garnish and serve it hot with rice.
