Receipe 17: Mor Kozhambu

This receipe is what i got from my paati and probably the tamilnadu style. I did get to know how the mallus make it. I am particularly a big fan of mor Kozhambu that my ex-roommate Devika used to get from palakkad. It used to be amazingly yum and refreshing.. The mallu way of making is the same except that they don't use the dal that i have mentioned in this receipe and add ulli (small onions).

What you need?

Coconut - half
Ginger (a small piece)
Green Chilly - 1
Red chilli - 1
Kadalai Paruppu (Channa Dal) - 1 Spoon
Toor Dal - 1 Spoon
Jeera - 1 Spoon
Mustard
Curry Leaves
Coconut Oil - 1 or 2 spoons
Turmeric powder
Sour Curd - 2 tumblers
Coriander
Salt to taste
Asofetida

and...

one of the following vegetables

Ladies Finger ( I love this combination)

Cut the ladies finger and fry it in a pan with 2 teaspoon of oil with a little salt.

Drum Stick
Brinjal (the green ones)
Carrot
White Pumpkin

For all these vegetables, you need to cut and boil it.

Le Method:

Grate the coconut and keep it aside. Soak ginger, green chillie,red chillie, jeera, mustard in some water for an hour. Then grind this soaked mixture and grated coconut in mixie. Add this to the sour curd. Add turmeric powder, finely cut coriander leaves, curry leaves and sprinkle asofetida.

Next heat the stove and slowly start mixing. Add the vegetable to this. When you see bubbles are starting to erupt, switch off. Make sure you keep the flame always in SIM mode when making this receipe.

Note: Never, ever, ever boil mor Kozhambu..

Finally after half an hour or so..add 2 teaspoons of coconut oil. It tastes awesome when you pour coconut oil wen its cold..so avoid pouring it as soon as you take it out from the stove. Don't forget to season it with mustards!