Mor kulambu

Mor Kulambu
To grind
Bengal gram dal-1/2 tbsp
Toor dal-1/2 tbsp
Dhania/Coriander Seeds-1/2 tbsp
Cumin seeds-1 tsp
Soaked Rice-1 tbsp
Ginger,chopped-2 inches
Coconut,grated-1 cup
Green Chillies,Slited-3

For kulambu
Sour Curd-500 ml
Turmeric powder-1 tsp
Asafoedia-1/2 tsp
Oil-1 tsp
Red Chillies-2
Mustard-half tsp
Curry leaves-Optional
Salt -3/4 tsp

1.Churn the curd into creamy texture, add salt and Asafoedia
2.Dry Roast the dhals, cumin seeds and dhaniya. Cool it and grain with rice, coconut and green chillies.

3.Heat the pan, pour the oil, add the mustard, allow it to splatter, add onions, red chillies and Curry leaves.
Fry till onion turns truculent.

4.Add the paste to the pan

5.And the buttermilk too

6.Add and check the salt..Stir and bring it to boil,add some spongy bonda.

To make sour curd, keep the curd out for whole day and move it to fridge during night, So the sour curd can be ready to cook in the morning…If u had left over curds, u can also use them to make this version of kulambu…I have added bonda, but i can enjoy with just onions too..

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