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
- 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.
