Best Easy Iyengar Mor Kuzhambu Recipe

Best Easy Iyengar Mor Kuzhambu Recipe

Iyengar Mor Kuzhambu is a traditional South Indian dish that is loved by people of all ages. Made with yogurt and a blend of spices, this curry is rich, creamy, and bursting with flavors. It is a perfect accompaniment to steamed rice or dosa, and can also be enjoyed as a soup. If you are looking for an easy and delicious recipe to try, look no further. Here is the best easy Iyengar Mor Kuzhambu recipe that you can make at home.

– 2 cups yogurt (preferably sour)
– 1 cup water
– 1/2 cup grated coconut
– 1 teaspoon cumin seeds
– 2 green chilies
– 1/2 inch ginger
– 1 tablespoon oil
– 1/2 teaspoon mustard seeds
– 1/2 teaspoon fenugreek seeds
– 1/2 teaspoon turmeric powder
– A pinch of asafoetida
– Curry leaves
– Salt to taste

1. In a blender, grind the grated coconut, cumin seeds, green chilies, and ginger into a smooth paste. Add a little water if needed to facilitate grinding.
2. In a bowl, whisk the yogurt until smooth. Add water and whisk again until well combined.
3. Heat oil in a pan and add mustard seeds and fenugreek seeds. Allow them to splutter.
4. Add curry leaves and asafoetida to the pan and sauté for a few seconds.
5. Pour the ground coconut paste into the pan and cook on low heat for 2-3 minutes, stirring continuously.
6. Add turmeric powder and salt to the pan and mix well.
7. Now, slowly pour the whisked yogurt mixture into the pan while stirring continuously. Keep the flame low to prevent curdling.
8. Cook the mixture on low heat for 5-6 minutes, stirring occasionally, until the raw smell of yogurt disappears and the curry thickens slightly.
9. Remove from heat and transfer the Mor Kuzhambu to a serving bowl.
10. Garnish with fresh curry leaves.
11. Serve the Mor Kuzhambu hot with steamed rice or dosa.

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Now, let’s move on to some frequently asked questions about Iyengar Mor Kuzhambu:

1. Can I use store-bought yogurt for this recipe?
Yes, you can use store-bought yogurt, but make sure it is not too sweet. Sour yogurt works best for this recipe.

2. Can I skip the fenugreek seeds?
Fenugreek seeds add a unique flavor to the dish, but if you don’t have them, you can skip them. The taste will be slightly different, but it will still be delicious.

3. Can I use coconut milk instead of grated coconut?
Yes, you can use coconut milk instead of grated coconut. However, the texture and taste may vary slightly.

4. Can I add vegetables to the Mor Kuzhambu?
Yes, you can add vegetables like ash gourd, pumpkin, or drumstick to the curry. Just make sure to cook them separately before adding them to the Mor Kuzhambu.

5. How long does the Mor Kuzhambu last?
The Mor Kuzhambu can be refrigerated for up to 2 days. However, the taste may change slightly over time.

6. Can I use dried curry leaves?
Fresh curry leaves are preferred for this recipe as they add a distinct flavor. However, if you don’t have fresh curry leaves, you can use dried curry leaves as a substitute.

7. Can I make the Mor Kuzhambu spicy?
If you prefer a spicier version, you can increase the number of green chilies or add red chili powder to the coconut paste.

8. Can I use low-fat yogurt for this recipe?
Yes, you can use low-fat yogurt, but keep in mind that the curry may be slightly less creamy.

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9. Can I freeze the Mor Kuzhambu?
It is not recommended to freeze the Mor Kuzhambu as the texture and taste may alter upon thawing.

Now that you have all the information and answers to your questions, it’s time to try this delicious Iyengar Mor Kuzhambu recipe and enjoy the flavors of South India.

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