Chow Chow Mor Kuzhambu | How to make Mor Kulambu
Chow Chow Mor Kuzhambu is a delicious side dish made with seasoned curds or yogurt. It bursts with flavour and makes a wonderful side dish for mixed rice like Coconut Rice.
Ingredients
For the Vegetable
- 2 cups Chow Chow
- Water as required
For the Masala Paste
- 1/2 tsp Rice
- 1/2 tsp Toor Dal
- 1 tbsp Coconut grated
- 2 nos Green Chillies
- 1/2 tsp Cumin Seeds
- 1/2 cup Curds / Yogurt
- A Pinch Turmeric Powder
- Salt to taste
For Tempering
- Handful Curry Leaves
- 1 tsp Coconut Oil
Instructions
For the Vegetable
- Wash, peel, and cube the Chow Chow, pressure cook with just enough water for a whistle. Let the pressure fall down.
For the Masala Paste
- Wash and soak rice and toor dal for 30 mins. Then, grind it to a smooth paste along with grated coconut, green chilies and cumin seeds.
- In a bowl, mix the ground paste with curds, turmeric powder, salt and required amount of water. Water depends on the quantity you want the gravy to be and also the thickness.
- In a pan, bring this liquid to boil. Once it comes to boil, sim and cook for 5 mins. At this stage, it will get very thick, so keep an eye to make sure the bottom doesn’t get burnt.
- Add the cooked vegetable to the boiling gravy.
For Tempering
- In a nonstick pan, heat 1 tsp of Coconut Oil and add curry leaves. Temper the boiling gravy with this oil. Coconut oil adds a lot of flavour to this gravy. If you are not comfortable using coconut oil, you can replace with oil of your choice.
Notes
We always serve Coconut Rice / Thenga Sadam with this Vendakkai Mor Kulambu. However, we thought we could change the vegetable and see. The recipe is the same, yet the vegetable makes it different. I have another Vellai Poosanikai Mor Kuzhambu made differently.
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