It is the South Indian kadi in other words.
This dish forms a very important part of the South Indian menu and is served on all festivals and occasions.
Vegetables such as ash guard or white pumpkin, okra or ladies finger, colacasia or taro root can be used in the mor kuzhambu or paruppurundai (steamed lentil balls) mor kuzhambu is also one of the classic preparations.
There are many variations in the making of this dish, the base ingredient being the same.
The traditional or conventional recipe calls for more coconut to arrive at the thick consistency of the kuzhambu, but the altered recipe focuses on substituting coconut with thoor dhall (which helps to makes the kuzhambu thick) and other items keeping the health factor in mind not compromising on the taste.
Here it goes:
Buttermilk/whipped curd -1 Cup
Vegetables- 1 Cup (if using any)
Salt to taste
To soak and grind into fine paste:
Thoor Dhall/thuvaram paruppu-1 Tbsp
Cumin seeds-1 Tsp
Raw rice-1 Tsp
Coriander seeds/Dhaniya-1/2 Tsp
Fenugreek seeds-1/2 Tsp
Peppercorns- 3 to 4
Grated coconut-1 Tbsp
Green chillies-2 to 3 (depending on spice levels)
Mustard seeds-1 Tsp
Curry leaves-a few
1.Soak the thoor dhall along with cumin seeds, fenugreeks seeds, coriander seeds, peppercorns and grind it along with it with the green chillies and the coconut gratings into a fine paste adding little water.
2.Mix the ground paste with the buttermilk adding salt and turmeric and set it aside.
3.Heat oil in a pan and let the mustard seeds splutter and add curry leaves, red chilly and asafoetida to it.
4.If using any vegetable,add it now and let it boil.
a) If using white pumpkin,remove skin,chop into square pieces or big chunks and boil it before adding to the kuzhambu.
b) If using ladies finger or okra,wash and pat it dry,cut into 2 or 3 inch pieces,fry it in little oil till crisp and add to the kuzhambu towards the end.
c) If using colacassia or seppankizhangu,boil it,remove skin and add to the kuzhambu while its boiling.
d) If using paruppurundai or steamed lentil dumplings,add it when the kuzhambu is boiling.
5.Now add the buttermilk with the ground paste in it to the pan and let it to boil and switch off and remove from heat once it starts to boil..Do not let it boil for too long as buttermilk when boiled will start to brittle.
6.The mor kuzhambu makes an excellent combination with any Paruppusili curry, kaara curries(stir fry) such as pototo, brinjal, ivy guard, taro root and also with tiffins like adai upma etc.
Note: The tempering can also be done at the last and poured on the kuzhambu once its done.