DEEPIKA SPICY KITCHEN: Moor Kulambu or Butter milk Kulambu

Moor kulambu or butter milk kulambu

Moor kulambu is south Indian recipe that can be eaten with steamed rice. It is very simple and also takes less time to prepare, yet an yummy dish to eat with rice.

Today I am posting my MIL’s version of preparing moor kulambu or butter milk kulambu. Soon I will also post my mother’s version of preparing moor kulambu.

We can add ladies finger, chow chow , vellai poosanika (white pumpkin)to our moor kulambu .Now am posting plain and easy way to prepare tasty moor kulambu.

Moor Kulambu or Butter milk kulambu

Preparation time: 10 minutes/cooking time: 5 minutes

Cuisine: Tamil Nadu / Serves: 3 or 4

Needed:

Sour curd: 3 cups

Salt: as needed

Turmeric powder: ½ spoon

Coriander leaves: some

To temper:

Oil: 2 spoons

Mustard seeds: ¼ spoon

Curry leaves: some

To grind to a fine paste:

Ginger: 2 inch piece finely chopped

Garlic cloves: 3 to 4

Green chilli: 2

Pepper corns: 1/2 spoon

Cumin seeds: ½ spoons

Coriander seeds or dhaniya: 1spoon

Grated coconut: 3 to 4 spoons

Shallots or sambar vengayam: 10 (peeled)

Toor dal: ½ spoon (soaked in water for 15 mins before grinding)

Now grind all the above said ingredients in a mixee or a blender by adding little water

Note: the paste should not be watery.

Method:

Step 1: wisk the sour curd using a ladle or matthu, add turmeric powder (the yellow color of turmeric powder will come only after the curry gets boil so don’t add more turmeric powder than said quantity), salt, add the above grinded paste and mix well.

Step 2: Heat 2 spoons of oil in a kadai, and add the curd mixture to it and mix well. Let it cook until bubbles start appearing .now remove from heat and put it in a serving bowl.

Step 3: now heat another kadai, add 2 spoons of oil, mustard seeds, when mustard seeds got sputter add urad dal, one pinch of hing and curry leaves, sauté and put those temper to the moor kulambu and mix well. Garnish with coriander leaves.