Wednesday 7 May 2014

Kalyana More kuzhambu (கல்யாண மோர்க்குழம்பு)

More kuzhambu (மோர் குழம்புis made with curds as the base, and it is one of the main 'tamarind free' recipes. As the name implies, this kuzhambu is invariably served in the wedding feast. It is tasty and easy to make. Try this recipe. 

Ingredients: (Serves four)
Curds, slightly sour – 2 tumblers or 400ml measure
Vegetables cut into large pieces – ¾ of a tumbler or 150ml measure*
Turmeric powder – ½ teaspoon
Oil – 1 teaspoon
Mustard seeds – 1 teaspoon
Salt – to taste
Curry leaves – a few

To be ground into a paste:
Toor dhal – 1 tablespoon
Coconut – grated, 2 tablespoon
Jeera or cumin seeds – ½ teaspoon
Green chilli – 3 no (adjust to taste)

* "Kalyana more kuzhambu" is traditionally made with ash gourd (white pumpkin). However, chow-chow, brinjal, ladies finger and Taro/Arbi (சேப்பன் கிழங்கு) may be used. Pressure cook Taro/Arbi (சேப்பன் கிழங்கு), peel the skin and add to the more kuzhambu. You may add small pulse ball fritters (வடை) batter instead of vegetables.

Kalyana More kuzhambu (கல்யாண மோர்க்குழம்பு)
Method: Soak toor dhal in 50ml of warm water for an hour. Grind coconut, soaked dhal, green chilies and jeera into a fine paste. Beat curds well with one tumbler (200 ml) of water using a hand blender (தயிர் மத்து). Add the ground paste and mix well. Cook vegetables with little water, turmeric powder and required salt in a covered vessel on low flame till the vegetables are done. Now add the curd mixture to the vessel and cook on low flame, stirring every now and then, till the kuzhambu froths. Switch off the fire.

Heat oil in a tadka pan/spice pan (தாளிக்கிற கரண்டி), add mustard seeds and when they start to sputter switch of the stove. Add the seasoning and curry leaves to the kuzhambu. Serve hot with rice and poriyal/ appalam/vadam.

Note: Keep the flame low throughout "more kuzhambu" preparation, as the curds will split if cooked on high heat. 

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