INSTANT MOR KULAMBU

 

 

I always love gravy with a subtle flavour; Hence,I have affinity for curd -based dishes from any cuisine. In South Indian cuisine,Mor kulambu, tops the list of my favourite dishes. Mor is Tamil word for buttermilk and kulambu implies gravy. It goes by different names in other languages- Majige huli in Kannada and Majige pulusu in Telugu. 

I have prepared and savoured many different variants of this kulambu,but this is the first time,I tried this instant version.You can prepare the below cited powder(sans coconut )and stock it inside the refrigerator for up to 3 months. With this powder on hand,you can whip up a tasty kulambu in the scant time available.This kulambu can be prepared without coconut,as coconut oil imparts a nice aroma and taste to this dish. Any veggie can be incorporated;I have used my favourite- Brinjal/ Eggplant.  

 INGREDIENTS TO ROAST& GRIND:

 

TOOR DAL- 2 TSP

GRAM DAL- 2 TSP

CORIANDER SEEDS- 1 TSP

FENUGREEK SEEDS- 1/4 TSP

CUMIN SEEDS- 1/2 TSP

RED CHILLIES- 3 NOS

FOR SEASONING :

 

COCONUT OIL- 3 TSP

MUSTARD- 3/4 TSP

CURRY LEAVES- 1 SPRIG

ASAFOETIDA- 1/2 TSP 

OTHER INGREDIENTS :

CURD- 1 1/2 CUP

COCONUT SCRAPINGS- 1 TBSP

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

PROCEDURE :

1. Roast all the above cited ingredients in a drop of oil till crisp and grind to a little coarse powder and keep it aside. Grind coconut gratings to a fine paste.

2. Add water to the thick curd and whisk it . If the curd is thicker in consistency,then you can adjust the quantity of water to dilute it.

 

3. Add the powder to whisked curd along with salt and turmeric powder and whisk again and keep it aside.

4. Saute chopped brinjal in oil till it softens. Pour the curd mixture and coconut paste over  this and boil for a minute and switch off.Mor kulambu will curdle,when it is heated for a long time.