Dive into the heart of South Indian comfort food with Tangy Mor Kulambu-South Indian Style. This dish, a harmonious blend of tangy yogurt and fragrant spices, offers a cooling and satisfying meal, perfect for warm days. Mor Kulambu’s simplicity and versatility make it a beloved staple, showcasing the subtle elegance and comforting flavors of South Indian cuisine. Join us as we explore this traditional recipe, bringing a taste of home to your kitchen.
Health Benefits of Curd
- Curd is rich in calcium, essential for building strong bones and teeth, which are crucial during childhood growth.
- It provides protein, the building blocks for muscles, tissues, and overall development.
- Curd contains beneficial bacteria, or probiotics, that promote a healthy digestive system, aiding in digestion and preventing issues like constipation.
- These probiotics also bolster the immune system, as a large portion of immunity is linked to gut health.
- The probiotics and other nutrients in curd help strengthen the immune system, making kids more resistant to infections.
- The fermentation process breaks down lactose, making curd easier to digest than milk, especially for children with mild lactose sensitivities.
- Curd provides essential vitamins like B12 and minerals like phosphorus, which are important for various bodily functions.
Tangy Mor Kulambu Recipe
Ingredients:
- 1 cup plain yogurt (preferably slightly sour)
- 2 cups water
- 1 tablespoon coconut oil or ghee
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon fenugreek seeds
- 2-3 dried red chilies
- 1 sprig curry leaves
- 1/4 teaspoon turmeric powder
- 1 green chili, slit
- 1 inch ginger, finely chopped (optional)
- 1/4 cup coconut, grated (optional)
- Salt to taste
- Small amount of asafoetida (hing)
Method
- Whisk one cup of plain yogurt with two cups of water until it’s smooth and lump-free, creating a thin, buttermilk-like consistency.
- Heat one tablespoon of coconut oil or ghee in a pan over medium heat.
- Add one teaspoon of mustard seeds, and when they start to splutter, add half a teaspoon of cumin seeds, a quarter teaspoon of fenugreek seeds, and two to three dried red chilies.
- Add a small amount of asafoetida. Add one sprig of curry leaves, one slit green chili, and one inch of finely chopped ginger (if using), and sauté for a few seconds.
- Reduce the heat to low, and pour the yogurt mixture into the pan.
- Add a quarter teaspoon of turmeric powder and salt to taste.
- Gently simmer the Mor Kulambu over low heat, ensuring it doesn’t boil to prevent curdling, and stir occasionally.
- If using, add a quarter cup of grated coconut during the last few minutes of simmering.
- Once heated through and slightly thickened, remove the Mor Kulambu from the heat.
- Serve hot with rice.
This Tangy Mor Kulambu recipe offers a delightful and comforting South Indian experience. Its simple preparation, combined with the harmonious blend of tangy yogurt and aromatic spices, creates a light yet flavorful dish perfect for any meal. Whether enjoyed as a quick weekday meal or a comforting family favorite, this Mor Kulambu is sure to bring a taste of authentic South Indian cuisine to your table.
Tangy Mor Kulambu-South Indian Style
Dive into the heart of South Indian comfort food with Tangy Mor Kulambu-South Indian Style. It is a cool, satisfying warm-day meal.
Ingredients
- 1 cup plain yogurt (preferably slightly sour)
- 2 cups water
- 1 tbsp coconut oil or ghee
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- 1 sprig curry leaves
- 1/4 tsp turmeric powder
- 1 green chilli, slit
- 1 inch ginger, finely chopped (optional)
- 1/4 cup coconut, grated (optional)
- Salt to taste
- Small amount of asafoetida (hing)
Instructions
-
Whisk one cup of plain yogurt with two cups of water until it’s smooth and lump-free, creating a thin, buttermilk-like consistency.
-
Heat one tablespoon of coconut oil or ghee in a pan over medium heat.
-
Add one teaspoon of mustard seeds, and when they start to splutter, add half a teaspoon of cumin seeds, a quarter teaspoon of fenugreek seeds, and two to three dried red chilies.
-
Add a small amount of asafoetida. Add one sprig of curry leaves, one slit green chili, and one inch of finely chopped ginger (if using), and sauté for a few seconds.
-
Reduce the heat to low, and pour the yogurt mixture into the pan.
-
Add a quarter teaspoon of turmeric powder and salt to taste.
-
Gently simmer the Mor Kulambu over low heat, ensuring it doesn’t boil to prevent curdling, and stir occasionally.
-
If using, add a quarter cup of grated coconut during the last few minutes of simmering.
-
Once heated through and slightly thickened, remove the Mor Kulambu from the heat.
-
Serve hot with rice.
Frequently Asked Questions
1. Can I add vegetables to Mor Kulambu?
Yes, you can add vegetables like okra, bottle gourd, or ash gourd. Cook the vegetables separately until tender, then add them to the Mor Kulambu during the simmering stage.
2.Can I make this recipe without coconut?
Yes, the coconut is optional. If you don’t like coconut, you can omit it.
3. How do I prevent the yogurt from curdling?
The most important thing is to simmer the Mor Kulambu on low heat and avoid boiling it. Stirring gently and frequently also helps prevent curdling.
4. Can I prepare this in advance?
Mor Kulambu is best served fresh. However, you can prepare it a few hours in advance and reheat it gently on low heat before serving.
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