Tambuli | Thambuli | Cucumber mor kuzhambu | Thambli is an authentic traditional mor kuzhambu recipe. Karnatakaa style instant mor kuzhambu can be prepared within 5 minutes. Tastes good as a rice accompaniment or side for a variety rice
Mor Kuzhambu recipe
I love curd-based recipes and have posted many yogurt-based recipes in TMF. When it comes to Mor kuzhambu variety, I usually prepare a version with ground coconut-like Vendakkai mor kuzhambu, mambazha mor kuzhambu, paruppu Urundai Kuzhambu, thenga aracha Kuzhambu. instant mor Kuzhambu without coconut. This version with ground cucumber is healthy and tasty.
Should I grind curd and prepare tambli?
No, grinding is optional. Alternatively, you can whisk with other ingredients and prepare thambuli. I prefer grinding as it is less of an effort
Can I add vegetables to seasoned Karnataka thambli?
I have used ground cucumber. Instead you have ground have portion and chop remaining. Any other vegetables of choice can be added.
Should I boil mor kuzhambu
No, this is no boil kuzhambu
What tastes best with Mor kulambu?
Yes, Mor kachiyathu tastes best with rasam varieties, potato fry / seppankizhangu fry/ Paruppu usili is our family favorite combo.
Kuzhambu recipes in TMF Tamarind based recipes in TMF Kerala based recipes in TMF Coconut based recipes in TMF Curd based recipes in TMF More kuzhambu recipes in TMF
Ingredients
To grind
1/2 cup thick curd Green chilli 1/4 cup coconut Required salt 1/2 cup curd To temper 1/2 teaspoon coconut oil 1/4 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1 red chilli Few curry leaves The generous portion of hing For kuzhambu water Coriander leaves
How to make Moru curry with step-by-step pictures
In a mixie jar add cucumber, green chilli, coconut and salt; grind well
Furthermore, add curd and grind again into a smooth texture
Transfer to the serving dish
Furthermore, add water according to your preferred consistency; mix well
Add coconut oil to a wide pan and heat
When oil is hot add mustard seeds and let them splutter
Furthermore add cumin seeds, red chilli, and, curry leaves;roast
Add asafoetida and mix well
Transfer to the kuzhambu; mix well
Garnish coriander leaves and serve
