Category: Lunch, Traditional
Yields: 4 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 15 Mins Total Time: 30 Mins
Mor kulambu is a very common recipe in many households. I make this then and there when I have surplus yogurt left. Authentically, it requires at least an hour to soak rice+ toor dal to make mor kulambu. But the given recipe does not require any soaking. Even if we forget to soak the dal + rice, we can readily make this. This recipe was shared with me very recently by my mom who saw it on a cookery show. I tried this first time when I had guests at home, who absolutely loved it. Also, this is a foolproof recipe that would not go wrong. You can add vada or any vegetables like ash gourd, chayote, taro root, okra in this curry. They simply taste awesome when had with any roasted root vegetables like potato or taro root.
Ingredients
Adjust Servings
- Main Ingredients
- Tempering Ingredients
- Grinding Ingredients
Instructions
- In a mixing bowl, add 2 cups of curd and whisk together. Add salt, turmeric powder and set aside.
- In a mixer jar, add the ingredients listed in the “to grind” table and grind them to a smooth paste.
- Add the grounded paste to the curd and mix together. Place a pan in the stove and add the morkulambu mixture and cook them in a medium flame.
- Heat them and do not allow them to boil, After about 5 – 6 mins when they begin to smoke, switch off the flame and transfer to a serving dish.
- Heat a small pan and add a tsp of oil. Once they shimmer, add mustard seeds, red chili, curry leaves and switch off the flame. Before adding to the mor kulambu, add the asafoetida in the oil and pour them to the kulambu.
- You can add any vegetables like cooked ash gourd, chayote, boiled taro root, sauteed okra, to the mor kulambu. I added urad dal vada to it at the time of serving. Serve hot with rice and vegetables.
Notes
- Do not allow to boil the mor kulambu. It will result in the separation of the curd and water layers. It is enough to heat the kulambu to achieve consistency.
- After cooking the kulambu do not completely cover them with a lid. cover them half with the lid to prevent them from separating into water and curd layers.
- You can also make vada with channa dal or any combination of dals. If adding vada to the mor kulambu, add them a few minutes before serving in order to avoid the vadas getting completely soaked and absorbing most of the kulambu.