Summer recipes

Pachai Mor Kuzhambu Recipe

Pachai Mor Kuzhambu or Raw Buttermilk Kuzhambu is a dish which is prepared using thick buttermilk. Unlike regular Mor Kuzhambu , in this dish the buttermilk is not cooked and can be used at room temperature. Thick buttermilk is mixed with cooked vegetables & a spice mix which consists of pepper, cumin seeds, chili and urad dhal. The flavor of the dish is further enhanced when we temper it. Use it with steamed rice and vegetable sambar or as a raita to main dish. Serve Pachai Mor Kuzhambu with Senai Kizhangu Varuval and Mixed Vegetable Pulao.

Ingredients
For Seasoning
1 teaspoon Black pepper powder
1 teaspoon Cumin seeds (Jeera)
1 teaspoon Coriander (Dhania) Seeds
1 teaspoon Black Urad Dal (Whole)
1/2 teaspoon Methi Seeds (Fenugreek Seeds)
1 Dry red chilli
1 sprig Curry leaves
For Kuzhambu
2-1/2 cups Curd (Dahi / Yogurt)
3/4 cup Bhindi (Lady Finger/Okra) , chopped to an inch
1 teaspoon Cooking oil
Water , as needed
Coriander (Dhania) Leaves , small bunch, finely chopped
Salt , to taste
For Tadka
1 teaspoon Cooking oil
1/3 teaspoon Mustard seeds
Asafoetida (hing) , a pinch

How to make Pachai Mor Kuzhambu Recipe
To prepare Pachai Mor Kuzhambu Recipe, dry roast the ingredients in “For Seasoning” table without any oil. The order should be white urad dhal, pepper, red chili, methi seeds, coriander seeds, curry leaves, cumin seeds. Let the mixture cool.

Shallow Fry Ladies finger with oil. Add salt for the ladies finger. Allow it to cool.

Beat the yogurt without water. Add the ground powder, salt and the vegetables and mix them.

Add water (at room temperature) to make it a little watery for kuzhambu.

Temper in a tadka pan by heating oil, and adding mustard. Once it splutters, add hing and switch off.

Once the tadka cools, pour to the Kuzhambu and garnish with coriander leaves.

Pachai Mor Kuzhambu Recipe can be served with hot rice, and vegetable sambar or as a raita to main dish. Serve with Senai Kizhangu Varuval and Mixed Vegetable Pulao.

Kerala Style Pulissery Recipe (Mor Kuzhambu)

Kerala Style Pulissery Recipe (Mor Kuzhambu) is a sweet and sour yogurt based vegetable gravy from the Kerala Cuisine. At home we call it Mor Kozhambu and use ash gourd or pineapple to make this dish. During the mango season, we also use ripe mangoes. This combination of ground coconut along with yogurt simmered in pineapple, mango or ash gourd is absolutely delectable. Serve Kerala Style Pulissery Recipe (Mor Kuzhambu) with steamed rice and rotis.

Ingredients
1 cup Pineapple , chunks / mango / ash gourd
1/2 teaspoon Turmeric powder (Haldi)
Salt , to taste
1 cup Curd (Dahi / Yogurt) , whisked well
Ingredients for coconut paste
1/2 cup Fresh coconut
1/2 teaspoon Cumin seeds (Jeera)
1 teaspoon Whole Black Peppercorns
1/2 teaspoon Methi Seeds (Fenugreek Seeds)
1 Curry leaves , few
Ingredients for Seasoning
1 teaspoon Cooking oil
1/2 teaspoon Mustard seeds
5 Curry leaves , roughly torn
5 Curry leaves , roughly torn

How to make Kerala Style Pulissery Recipe (Mor Kuzhambu)
To begin making the Mor Kuzhambu recipe, we wil first cook the vegetables and keep them ready. Cook the pineapple (or ash gourd or mangoes) along with salt and turmeric powder in a little bit of water on medium heat till the vegetables pieces turn soft. I used a pressure cooker to cook the vegetables. But you can use a sauce pan to cook the vegetables too. Make sure you cover the pan, so the steam that is created will help cook the vegetables faster. Keep this aside.

Next step is the make the coconut paste; for this grind the coconut, cumin, curry leaves, fenugreek and black pepper to a fine paste adding very little water. Keep this aside.

In a heavy bottomed sauce pan; add in the cooked pineapple or other vegetable you used, the coconut paste, whisked yogurt and any additional salt to taste.

Turn the heat to high and give the mixture a brisk boil. Once it comes to a brisk boil, turn off the heat as the mor kuzhambu is now ready for seasoning.

For the seasoning; heat a teaspoon of oil on medium heat; add in the mustard seeds, fenugreek seeds and curry leaves. Allow them to crackle. Add this seasoning to the above pulissery (mor kuzhambu).

Transfer the Mor Kuzahmbu (Puliserry) to a serving dish and serve it along with hot rice and Beetroot Poriyal