Mor kuzhambu:
This is one kuzhambu variety which pairs very well with kootu and thogayal varieties.
Mor kuzhambu is basically a buttermilk based gravy, to which sauteed veggies and seasonings are added, thus enhancing its taste.
Let's take a look at the ingredients:
Ingredients:
Buttermilk- 2 cups(thoroughly whisked)
Vegetables of choice- 1/2 a cup
I used eggplant in this recipe
Salt- to taste
Coconut oil-2 tsps
For grinding:
Bengal gram dal- 2 tsps
Raw rice-1 tsp
Cumin seeds(Jeera)-1 tsp
Green chillies- 2
Grated coconut -1-2 tbsps
Spices for seasoning:
Mustard seeds-1 tsp
Preparation:
Soak the Bengal gram dal, raw rice and cumin seeds in water for an hour. Drain the water. Grind these ingredients along with green chillies and grated coconut to a smooth paste.
Take buttermilk in a vessel. Add the ground paste and the required salt. Stir well.
In a kadai, heat some coconut oil. Throw in the mustard seeds. Once it splutters, add the eggplant pieces (or your choice of veggies). Once the eggplant appears cooked, add the buttermilk-ground paste. Stir thoroughly, and cook on low heat for 5 minutes. Once, it starts to boil, remove from stove.
Enjoy with rice. This would be a great accompaniment for adai as well.
Notes:
1. The mor kuzhambu does not have to be cooked for long.
2. Other vegetables that are generally added are ash gourd, pumpkin, yam and okra. If adding okra, they need to be sauteed before added in the kuzhambu
3. A pinch of turmeric can be added to this kuzhambu.
Purple Cabbage kootu:
I made this healthy kootu to go along with the mor kuzhambu. Purple cabbage is particularly healthy, due to its rich antioxidant content, which actually gives it its purplish colour.
The antioxidants in purple cabbage can be easily absorbed by the body, when cooked. Raw shredded cabbage has amazing health benefits as well.
This is how I made this kootu. You will need:
Ingredients:
Finely chopped purple cabbage- 1 cup
Toor dal-1/4 cup
Moong dal-1/4 cup
Salt- as needed
Oil
For grinding:
Bengal gram dal-1 tbsp
Coriander seeds-1 tbsp
Red chillies-2
Clove-1 tsp
Cardamom seeds-1 tsp
Grated coconut-1/4 cup
Spices for seasoning:
Mustard seeds-1 tsp
Preparation:
Soak the toor dal and moong dal in water for an hour. Soaking the lentils in water will aid in faster cooking. Also, longer soaking helps in reducing the lectins and make it more easily digestible. Drain the water and cook in pressure cooker. Have the cooked dal ready.
In a kadai, heat 1 tsp of oil and saute the spices that are needed to be ground (mentioned under"For Grinding"). When they appear slightly reddish, turn off the stove. wait for it to cool. Once cooled, transfer to a mixer and grind to a slightly coarse paste.
We now have the cooked dal and the spice paste ready.
In a kadai, heat some oil. Add mustard seeds, and once it splutters, add the chopped cabbage. Add 1/4 cup water and cook covered. Make sure there is enough water, otherwise the veggies will get burnt.
Once the cabbage appears close to being cooked, add the spice paste and the cooked dal. Add the required salt. Give a good stir, so that everything gets incorporated together.
Transfer to a bowl. Enjoy with rice. This kootu makes a healthy side dish for rotis as well.
This is one kuzhambu variety which pairs very well with kootu and thogayal varieties.
Mor kuzhambu is basically a buttermilk based gravy, to which sauteed veggies and seasonings are added, thus enhancing its taste.
Let's take a look at the ingredients:
Ingredients:
Buttermilk- 2 cups(thoroughly whisked)
Vegetables of choice- 1/2 a cup
I used eggplant in this recipe
Salt- to taste
Coconut oil-2 tsps
For grinding:
Bengal gram dal- 2 tsps
Raw rice-1 tsp
Cumin seeds(Jeera)-1 tsp
Green chillies- 2
Grated coconut -1-2 tbsps
Spices for seasoning:
Mustard seeds-1 tsp
Preparation:
Soak the Bengal gram dal, raw rice and cumin seeds in water for an hour. Drain the water. Grind these ingredients along with green chillies and grated coconut to a smooth paste.
Take buttermilk in a vessel. Add the ground paste and the required salt. Stir well.
In a kadai, heat some coconut oil. Throw in the mustard seeds. Once it splutters, add the eggplant pieces (or your choice of veggies). Once the eggplant appears cooked, add the buttermilk-ground paste. Stir thoroughly, and cook on low heat for 5 minutes. Once, it starts to boil, remove from stove.
Enjoy with rice. This would be a great accompaniment for adai as well.
Notes:
1. The mor kuzhambu does not have to be cooked for long.
2. Other vegetables that are generally added are ash gourd, pumpkin, yam and okra. If adding okra, they need to be sauteed before added in the kuzhambu
3. A pinch of turmeric can be added to this kuzhambu.
Purple Cabbage kootu:
I made this healthy kootu to go along with the mor kuzhambu. Purple cabbage is particularly healthy, due to its rich antioxidant content, which actually gives it its purplish colour.
The antioxidants in purple cabbage can be easily absorbed by the body, when cooked. Raw shredded cabbage has amazing health benefits as well.
This is how I made this kootu. You will need:
Ingredients:
Finely chopped purple cabbage- 1 cup
Toor dal-1/4 cup
Moong dal-1/4 cup
Salt- as needed
Oil
For grinding:
Bengal gram dal-1 tbsp
Coriander seeds-1 tbsp
Red chillies-2
Clove-1 tsp
Cardamom seeds-1 tsp
Grated coconut-1/4 cup
Spices for seasoning:
Mustard seeds-1 tsp
Preparation:
Soak the toor dal and moong dal in water for an hour. Soaking the lentils in water will aid in faster cooking. Also, longer soaking helps in reducing the lectins and make it more easily digestible. Drain the water and cook in pressure cooker. Have the cooked dal ready.
In a kadai, heat 1 tsp of oil and saute the spices that are needed to be ground (mentioned under"For Grinding"). When they appear slightly reddish, turn off the stove. wait for it to cool. Once cooled, transfer to a mixer and grind to a slightly coarse paste.
We now have the cooked dal and the spice paste ready.
In a kadai, heat some oil. Add mustard seeds, and once it splutters, add the chopped cabbage. Add 1/4 cup water and cook covered. Make sure there is enough water, otherwise the veggies will get burnt.
Once the cabbage appears close to being cooked, add the spice paste and the cooked dal. Add the required salt. Give a good stir, so that everything gets incorporated together.
Transfer to a bowl. Enjoy with rice. This kootu makes a healthy side dish for rotis as well.
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