Pachai Mor Kuzhambu Recipe

Name: Pachai Mor Kuzhambu Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 3
Cuisine: South Indian Recipes
Ingredients: 1 teaspoon Black pepper powder; 1 teaspoon Cumin seeds (Jeera); 1 teaspoon Coriander (Dhania) Seeds; 1 teaspoon Black Urad Dal (Whole); 1/2 teaspoon Methi Seeds (Fenugreek Seeds); 1 null Dry Red Chilli; 1 sprig Curry leaves; 2-1/2 cups Curd (Dahi / Yogurt); 3/4 cup Bhindi (Lady Finger/Okra) chopped to an inch; 1 teaspoon Oil; null Water as needed; null Coriander (Dhania) Leaves small bunch, finely chopped; null Salt to taste; 1 teaspoon Oil; 1/3 teaspoon Mustard seeds (Rai/ Kadugu); null Asafoetida (hing) a pinch

Neeru Srikanth

January 5, 2017

2010 Ratings

Time:Prep: 5 M|Cook: 12 M|Total: 17 M

Makes:3 Servings

Meal:Side Dish

Cuisine:South Indian Recipes

Pachai Mor Kuzhambu or Raw Buttermilk Kuzhambu is a dish which is prepared using thick buttermilk. Unlike regular Mor Kuzhambu , in this dish the buttermilk is not cooked and can be used at room temperature. Thick buttermilk is mixed with cooked vegetables & a spice mix which consists of pepper, cumin seeds, chili and urad dhal. The flavor of the dish is further enhanced when we temper it. Use it with steamed rice and vegetable sambar or as a raita to main dish. Serve Pachai Mor Kuzhambu with Senai Kizhangu Varuval and Mixed Vegetable Pulao.

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Ingredients

For Seasoning

1 teaspoon Black pepper powder

1 teaspoon Cumin seeds (Jeera)

1 teaspoon Coriander (Dhania) Seeds

1 teaspoon Black Urad Dal (Whole)

1/2 teaspoon Methi Seeds (Fenugreek Seeds)

1 Dry Red Chilli

1 sprig Curry leaves

For Kuzhambu

2-1/2 cups Curd (Dahi / Yogurt)

3/4 cup Bhindi (Lady Finger/Okra), chopped to an inch

1 teaspoon Oil

Water, as needed

Coriander (Dhania) Leaves, small bunch, finely chopped

Salt, to taste

For Tadka

1 teaspoon Oil

1/3 teaspoon Mustard seeds (Rai/ Kadugu)

Asafoetida (hing), a pinch

Instructions for Pachai Mor Kuzhambu Recipe

To prepare Pachai Mor Kuzhambu Recipe, dry roast the ingredients in “For Seasoning” table without any oil. The order should be white urad dhal, pepper, red chili, methi seeds, coriander seeds, curry leaves, cumin seeds. Let the mixture cool.

Shallow Fry Ladies finger with oil. Add salt for the ladies finger. Allow it to cool.

Beat the yogurt without water. Add the ground powder, salt and the vegetables and mix them.

Add water (at room temperature) to make it a little watery for kuzhambu.

Temper in a tadka pan by heating oil, and adding mustard. Once it splutters, add hing and switch off.

Once the tadka cools, pour to the Kuzhambu and garnish with coriander leaves.

Pachai Mor Kuzhambu Recipe can be served with hot rice, and vegetable sambar or as a raita to main dish. Serve with Senai Kizhangu Varuval and Mixed Vegetable Pulao.