Mor Kuzhambu is a very popular South Indian dish typically served with hot rice. This is a variation made with baby potatoes and is equally tasty as the original one.
Note: image is for illustration purposes only and not that of the actual recipe.
Ingredients:
Baby Potatoes – 500 gms
Asafoetida Powder – 1/2 tsp
Onions – 4 to 5
Fresh Buttermilk – 400 ml
For the masala:
Turmeric Powder – a big pinch
Garlic – 10 cloves
Ginger – 2 inch piece
Coconut – 1/2 cup, grated
Bengal Gram Dal – 2 tblsp
Toor Dal – 2 tblsp
Raw Rice – 1 tblsp
Coriander Seeds – 2 tsp
Green Chillies – 4
For Tempering:
Oil – 5 to 6 tsp
Mustard Seeds – 2 tsp
Curry Leaves – few
Coriander Leaves – few
Cumin Seeds – 2 tsp
Method:
1. Soak the bengal gram, toor dal and raw rice for 60 minutes.
2. Drain well.
3. Combine them together with coriander seeds, green chillies, garlic, coconut, ginger and turmeric powder.
4. Grind them to a fine paste.
5. Peel the baby potatoes and halve them.
6. Heat oil in a pan.
7. Fry the mustard seeds for 30 seconds.
8. Add the onions, cumin seeds, curry leaves and coriander leaves.
9. Saute for a minute or two.
10. Add the baby potatoes and cook for 2 to 3 minutes.
11. Add the ground masala and stir well.
12. Add a little water and asafoetida powder.
13. Mix well and cook until the potatoes are tender.
14. Switch off the flame and add the buttermilk.
15. Stir well and place it back on low flame for 30 to 40 seconds, stirring all the time.
16. Remove and serve with hot rice.
