CHOW CHOW MOR KUZHAMBU
December 18, 2020CHOW CHOW MOR KUZHAMBU
Mor kuzhambu is the most popular dish in South India, where Mor kuzhambu is a curd based curry, that is a healthy, spicy, tasty, and flavourful curry. And the key point here is, it's super easy to prepare. There is nothing difficult about this and you can add a variety of vegetables like Okra, Winter melon, Chowchow, Taro root or, even some plain vada.
It's one of the most well known and a favorite for a lot of people. But as always just like I mentioned in my other posts before, there were times when I never tasted this recipe and even without tasting I hated it. Everything just changed when I got to know after our marriage that my husband just loves it. And on top of everything, that's the only way he will have some curd😐. But I believe curd is good for our gut to have healthy digestion at least.
In general, my mother-in-law used to prepare Mor kuzhambu very often so without the option I tasted once actually it was not bad at all. So slowly I become less hesitant. And finally when we moved here, for the sake of my husband’s digestion. I was started to prepare it and now it’s one of my family’s favorites. Especially my kids are always eager to eat and most of the time they eat more than their regular quantity(Happy me😍).
That’s why I decided to post this recipe, just like how I am sharing our family’s favorite dishes with you guys. And I really hope you guys are also enjoying my recipes as well😍👍. Specifically, this particular recipe is a very traditional one which is my husband's grandmother's recipe, which is almost a century old. With that note, let’s check out the ingredients,
INGREDIENTS:
1. Chow Chow -1no.
2. Curd -2cup.
3. Jeera -1tbsp.
4. Dhania(Coriander Seeds) -1tbsp.
5. Toor dhal -1tbsp.
6. Coconut -1/2cup.
7. Green Chili -2 or 3.
8. Turmeric -1/2spoon.
9. Hing -1spoon.
10. Salt -as per taste.
11. Curry Leaves -a few.
12. Coconut Oil -1tbsp.
METHOD:
1. First prepare all the ingredients and keep them aside.
2. Then add jeera, dhania, and too dhal to a bowl and soak with warm water for at least 30mins.
3. Now to a mixie jar add coconut and green chili and grind it. Then add soaked ingredients to the jar and grind them together with some water to a smooth paste.
4. Using a whisk mix fresh curd to break all the lumps in the curd. And make it smooth.
5. Then add some salt and hing to the curd and mix it well.
6. Now add the ground paste to the curd mix and combine everything well. And keep it aside.
7. Meanwhile, heat a pan and put some oil then add cut chowchow to the pan, then saute for a minute.
8. Then add some salt and turmeric, and cook for a couple of minutes.
9. And add some water to it and let it cook completely.
10. Once chowchow is cooked then pour the curd mix into the pan.
11. Once mixed together check for seasoning and make some necessary adjustments and let it cook on low flame.
12. When you saw some bubbles on the top use a whisk mix well and then switch it off.
13. In a small pan add some coconut oil, once it hot enough add some mustard, methi, jeera, hing, and, some curry leaves, then add to the mor kuzhambu.
14. Tasty colorful, and flavourful Chowchow mor kuzhambu is ready to serve.
METHOD WITH PICTURE:
1. First prepare all the ingredients and keep them aside.
2. Then add jeera, dhania, and too dhal to a bowl and soak with warm water for at least 30mins.
3. Now to a mixie jar add coconut and green chili and grind it. Then add soaked ingredients to the jar and grind them together with some water to a smooth paste.
4. Using a whisk mix fresh curd to break all the lumps in the curd. And make it smooth.
5. Then add some salt and hing to the curd and mix it well.
6. Now add the ground paste to the curd mix and combine everything well. And keep it aside.
7. Meanwhile, heat a pan and put some oil then add cut chowchow to the pan, then saute for a minute.
8. Then add some salt and turmeric, and cook for a couple of minutes.
9. And add some water to it and let it cook completely.
10. Once chowchow is cooked then pour the curd mix into the pan.
11. Once mixed together check for seasoning and make some necessary adjustments and let it cook on low flame.
12. When you saw some bubbles on the top use a whisk mix well and then switch it off.
13. In a small pan add some coconut oil, once it hot enough add some mustard, methi, jeera, hing, and, some curry leaves, then add to the mor kuzhambu.
14. Tasty colorful, and flavourful Chowchow mor kuzhambu is ready to serve. My family's personal favorite combo is warm rice with dhal, ghee, salt, mor kuzhambu, and, vazhakka poriyal😉😋.
NOTE:
1. I always prefer to use fresh curd rather than the fridge stored one. It definitely make difference in the taste.
2. Add try to use fresh coconut which is not too mature for a smooth texture and a nice taste.
Hope you guys find my posts are useful and interesting. And I am expecting eagerly to get back from you as well. All that has been said, always, "Stay Positive and Keep Smiling😀".
1 comments
Super dear, Thanks for the recipe. Gonna try it soon. ✌🏽
ReplyDelete