Mor Kuzhambu / Curd curry

Mor kuzhambu is a typical south india gravy prepared occasionally during festivals or special events. The ingredients in the recipe might vary with different region and life style. But the main ingredient being curd and coconut. You can add any vegetable such as Lady finger/Okra, Yam, Ash gourd etc. These vegetable should be cooked separately and then added to the gravy.

Ingredients (4 serving)

Fresh Curd- 200 ml

Ash gourd - 250 g

Coconut wedges- 10 peices

Green chilli- 2-3

Toor dal/ lentil- 2-3 tablespoon

raw rice or any rice-  11/2 spoon

Zeera /Cumin seeds- 1 spoon

Curry leaves- 1 spring

Mustard - 1/2 teaspoon

oil- 4 tablespoon

turmeric powder- 1/2 teaspoon

salt- to taste 

 

 Peal the skin and cut the ash gourd into medium sized cubes. Wash and  bring it to boil with right amount of salt. 

 

It will absorb all the water and turn transparent after 15- 20 min.

 In the mixie jar add coconut, green chilli, rice, lentil, zeera, and 2-3 tablespoon of curd grind it smoothly into a paste. You can add water or curd  for smooth grinding.

  

  In a separate kadai/ wok, add oil, sputter mustard and 1 teaspoon of cumin seed. Add curry leaves, Bring the flame to simmer and then add the ground coconut paste and stir quickly. Add the beaten curd to this mixture and add 100 ml of water of the right consistency of water. 

 Add turmeric powder, the cooked ash gourd and adjust salt. Bring it to boil. But see to it , the curd doesn't cuddle.

Mouth watering Mor Kuzhambu is ready to be served with rice. For side dish yam fry or potato fry is the best choice. 

Karanai kizhangu varuval / Yam fry

Yam or Karanai kizhangu is a root variety found in many parts of India. There are lots of recipes using yam starting from gravy/Kuzhmbu, poriyal, varuval, kootu etc. This recipe i have posted here is my all time favourite and goes well with all variety rice, sambhar rice and curd rice. Here is a quick recipe of the preparation.

Ingredients (4 serving)

Yam - 1/2 kg

Sambar powder - 4 tablespoon

Turmeric powder- 1/4 spoon 

Salt - To taste

Oil - for frying

Peel the out skin of the yam and cut into your desired shape . I prefer it to be thin slices. You can even cut into 1 inch cubes or smaller sizes .

Wash it thoroughly in running water. Dont mess with your hands while washing as it causes itching at this stage. bring water to boil add 1/2 spoon salt  and 1/4 spoon turmeric powder and semi boil the vegetables in it for 10 mins. To check if yam is semi cooked pierce a knife in it. Dont over cook as it will smash the yam and you wont get crispy fried. Remove water and let it drain for 10  mins

Now in a plate take sambar powder or chilli powder , add required amount of salt and add water to mix a paste. Coat the yam slices with the chilli paste and shallow fry in tawa.

Turn sides as you fry fish. Let it turn crispier.

Tawa fried yam is ready  for side dish. The same recipe can be used with little alteration for much crispier one. Make very thin slices and then deep oil fry for a crispier snack item