Mor kozhambu is a kind of tamilian sambar that is made using buttermilk. It's one of the auspicious dishes usually made during festival days and other special occasions! There are 2 varieties of mor kozhambu, one that is usually made in all other households and one that my mom makes usually! This recipe is the second variety that my mom makes. Here's the recipe:
Recipe courtesy : Lakshmi (my mom)
Time required : 30 - 45min
What's Required:
How to Make
Mor kozhambu tayar!
Tips
Recipe courtesy : Lakshmi (my mom)
Time required : 30 - 45min
What's Required:
- Buttermilk - 2 cups
- Colocasia (Arbi) - about 7-8, 3/4 boiled
- Fenugreek seeds - 1/2 teaspoon
- Chana dal (bengal gram) - 3 small teaspoons
- Urad dal - 1 teaspoon
- Red chillies - 5-6 or depending on your spice intensity
- Whole pepper - 1 teaspoon
- Jeera (cumin seeds) - 1 teaspoon
- Coconut - Grated, 2 tablespoons
- Turmeric powder - 1/2 teaspoon
- Salt to taste
- Asafoetida - pinch
- Cooking Oil - 2 -3 teaspoons
- Tamarind - size of a medium lemon
- Mustard - 1 teaspoon
- Curry leaves - 8-10
How to Make
- Soak tamarind in about 1 cup of water and leave aside.
- Cut each cooked arbi into half and keep aside.
- Make sure buttermilk is not very thin, it should be medium thick consistency.
- Add about 1/2 teaspoon cooking oil to a wok.
- Add the fenugreek seeds, chana dal, urad daal, pepper, jeera and red chillies.
- When both the daals are fried and turn brown, turn off flame and let the mixture cool.
- Once cooled, add grated coconut to this mixture and make a smooth paste. Do not add lot of water but ensure to get a fine paste.
- Now, in the same wok, add the remaining oil and add mustard.
- When mustard splutters, add curry leaves and asafoetida.
- Now add the cut arbi to the wok and mix well.
- Add turmeric powder and salt and mix.
- Now extract the tamarind water and add to the wok.
- Allow the mixture to boil, till the raw smell of tamarind goes off. Arbi will also cook completely here. This will also impart slight tanginess to the otherwise bland Arbi!
- Once the mixture boils, add the coconut paste and stir well.
- Allow to cook for another 5 minutes.
- Lastly add buttermilk and stir well.
- Allow the mixture to boil for another 5 minutes in low flame.
- Turn off heat soon after the buttermilk gives out first boils.
Mor kozhambu tayar!
Tips
- This mor kozhambu can be stored for about 2 days. This kozhambu tastes better as time passes.
- You can also add lady's finger (bhindi) instead of arbi
- If buttermilk is very sour, reduce the tamarind quantity.
- As a small variation, soak about 1 tablespoon of tur daal (Pigeon peas) in warm water for about 15-20 minutes. While grinding the other ingredients mentioned above, add this soaked daal as well and make a paste. This gives thickness and mor kozhambu also tastes a little different, definitely good!