Why instant mor kuzhambu powder
Many times for weekday lunch we need some quick lunch options. if you make and keep mor kulambu powder, you can prepare flavorful kuzhambu in 10 minutes. Premix powder stays good for months at room temperature.
Iyengar mor kuzhambu
No garlic mor kulambu is traditionally prepared in Iyer and Iyengar households. Kuzhambu stays good a day but podi stays good for a month at room temperature. If you prepare this podi, you can take it during flight travel. Also works best for quick Airbnb cooking. best bachelor and elderly-friendly recipe
HOW MUCH CURD SHOULD I USE FOR THE KUZHAMBU RECIPE?
The amount of curd depends on its sourness so adjust the quantity accordingly.
TIPS TO ROAST RED CHILLI
I would recommend roasting the red chilli along with other ingredients. Always roast the whole red chilli. if you remove the chilli cap, seeds might turn bitter while roasting. remove the cap just before grinding.
Veggies for kuzhambu
You can use okra, Brinjal, drumstick, vathal, pumpkin, chow chow, etc while preparing kuzhambu. For the instant travel-friendly version I didn’t use any vegetables
Can I roast all the ingredients together?
No roast coconut separately and grind it after powdering the dal else the coconut might turn oily.
SHELF LIFE OF mor kulambu podi
Cool the podi completely then store it in an airtight container. You can store the premix at room temperature or in the fridge. Podi stays good for a month at room temperature. Always use a dry and clean spoon for a longer shelf life
WILL THE PODI TASTE SPICY?
I used Karnataka red chilli and green chilli.. Adjust the chillies according to your spice. My version of kulambu podi is not spicy. It is a kids-friendly spice.
PULSE and grind THE PODI
I would recommend pulsing the podi a few times for the perfect grainy texture. Mix well after each pulse. after the podi turns to a coarse texture grind it to your desired texture.
pickle recipe collections
PODI RECIPE COLLECTION
Ingredients
Roast and grind
2 teaspoon Chana dal 1/2 pepper 2 tablespoon toor dal 2 teaspoon cumin seeds 4 red chilli 2 green chilli 1/4 cup coriander seeds 1 tablespoon Asafoetida Small piece ginger 1 teaspoon turmeric powder 1/2 cup coconut 1 teaspoon rice flour
Mor kulambu
1/2 tablespoon coconut oil 2 tablespoon mor kuzhambu mix 1/2 cup + extra water 1 cup curd Required salt
how to make iyer mor kuzhambu premix powder step-by-step pictures
Turn on a wide-bottomed pan on low heat When pan turns hot add Chana dal, coriander seeds, toor dal, pepper, and cumin seeds; mix well and roast till dal turns golden brown
turn off the stove; add asafoetida and rice flour
Add green chilli, red chilli, and ginger; saute till the green chilli color changes
Furthermore, add coconut and saute till moisture evaporates and changes color; cool
grind the dal mixture; grind first
Add turmeric powder and coconut mixture; grind again
Transfer to a plate and
Tempering
Add curry leaves and mustard seeds; saute for 30 seconds
Furthermore, add fenugreek seeds; saute till mustard seeds splutter and fenugreek seeds turn golden brown
Transfer to the kuzhambu powder; mix well and store in an airtight container
mor kuzhambu
Ingredients
1/2 tablespoon coconut oil 2 mor kulambu powder required salt 1 cup thick curd 1/2 cup + extra water
How to make iyer mor kulambu with step-by-step pictures
Whisk curd well and keep it aside
Add oil and heat
furthermore, add kuzhambu podi; a quick mix
add water and salt; mix well and boil
Simmer and add curd
Mix well and saute for 30 seconds; kuzhambu ready
