Pachai mor kuzhambu recipe – Easy no-cook Mor kuzhambu recipe – Perfect summer recipe – Pachai mor kuzhambu recipe with full video and step-by-step pictures. Easy no-cook Indian recipes
Mor kuzhambu is our family’s favorite dish. We make different varieties of mor kuzhambu. We usually add veggies like Ladies finger or ash gourd or dried sundakkai in Mor kuzhambu. Usually we don’t add any vegetables to this pachai mor kuzhambu. Some people add fried vadais | bondas to this mor kuzhambu. In any houses this is a part of Dwadesi samayal.
There are many versions of making this recipe. I tasted this for the first time in one of my friend’s houses in Singapore. I got the recipe from her also long back. Finally tried it today. Since I have tasted this version I wanted to give it a try. I have given few other variations in the ‘Notes‘ section.
The key ingredient of adding mustard seeds while grinding gives a unique taste to the Mor kuzhambu. You can add little coriander leaves also while grinding the ingredients.
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Pachai mor kuzhambu recipe
Pachai mor kuzhambu recipe
Ingredients
- 1 and 1/2 cup curd
- 1/8 tsp turmeric powder
- 2 pinches asafoetida
- 1 tsp coconut oil
- ½ tsp mustard seeds
- 1 red chili
- Few curry leaves
- Salt as needed
- ¼ cup water
To Grind
- 2 tbsp coconut
- ½ tsp mustard seeds
- A small piece of ginger
- 2 green chili
- ½ tsp cumin seeds
- 2 tbsp curd
Instructions
- Grind the ginger, coconut, mustard seeds, cumin seeds, and coconut into a fine paste.
- Add 2 tbsp of curd while grinding.
- In a bowl the remaining yogurt.
- Add salt, asafoetida, and turmeric powder.
- Add the ground paste to this.
- Using a whisk mix it very well.
- Temper mustard seeds, red chili, and curry leaves in 1 tsp coconut oil.
- Mix well.
- No need to boil anything.
- Pachai mor kuzhambu is ready.
- Serve with plain rice and any spicy curry.
Video
Notes
2. Some add peppercorns while grinding.
3. Some roast dhaniya, chana dal, and fenugreek seeds and grind into a paste.
4. Pachai morkuzhambu is an easy and no-cook recipe, perfect for summer too.
- Grind the ginger, coconut, mustard seeds, cumin seeds and coconut into a fine paste.
- Add 2 tbsp of curd while grinding.
- In a bowl take 1 and ½ cup yogurt.
- Add salt, asafoetida, and turmeric powder.
- Add the ground paste to this.
- Using a whisk mix it very well.
- Temper mustard seeds, red chili, and curry leaves in 1 tsp coconut oil.
- Mix well.
- No need to boil anything.
- Pachai mor kuzhambu is ready.
- Serve with plain rice and any spicy curry.
Notes:
- There are different versions of pachai mor kuzhambu.
- Some add peppercorns while grinding.
- Some roast dhaniya, chana dal and fenugreek seeds and grind into a paste.
- Pachai morkuzhambu is an easy and no-cook recipe, perfect for summer too.
