Seppankizhangu Mor Kuzhambu
Seppankizhangu Mor Kuzhambu- An authentic mor kuzhambu with taro root or arbi. Pairs well with rice and appalam.
Servings: 2
Ingredients
- Sour curd whisked into buttermilk 2 and 1/2 cups
- Turmeric powder 1/2 tsp
- Colocassia 7 to 10 pieces pressure cooked and peeled.
- Tamarind extract from a small marble size tamarind ball or 1/4 cup
- Oil 1 tbsp
- For Grinding:
- Coconut grated 3 tbsp
- Toor dal 2 tbsp soaked in water for an hour
- Cumin seeds 1 tsp
- Ginger 1" bit
- Green chilies 5
- For Tempering:
- Curry leaves a sprig
- Mustard seeds 1 tsp
- Fenugreek seeds 1/4 tsp
- Hing 1/4 tsp
- Coconut oil 1 tbsp
Instructions
- Grind together all the ingredients under For Grinding and a lil water into a fine paste and keep aside.
- Heat a kadai. Add oil and saute the colocassia for about 3 mins.
- Now add tamarind extract and let it simmer for 4 to 5 mins.
- Add the ground paste and combine gently. If you keep prodding, then the colocassia will break. So do it gently. Simmer for 2 mins.
- Now, add the buttermilk, turmeric and salt and mix well.
- Let it simmer on low flame till it comes to bubbling frothy boil.
- Now, remove from fire.
- Temper with mustard seeds, curry leaves, fenugreek seeds and hing in coconut oil.
Notes
This recipe will lose its flavours if tempered with any other oil other than coconut oil. Some people use channa dal in place of toor dal. If you do so, you will get a thicker kuzhambu.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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