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September 28, 2010

Mor Kuzhambu With Onion - South Indian Mor kulambu Recipe

mor kuzhambu recipe - mom's style

I love our South Indian style mor kuzhambu for rice. Its the simplest, easiest , hassle free curry that can be prepared in no time. I usually follow my mil’s method. For a change, I  tried my mom’s style mor kulambu with onions. My mom never adds turmeric powder but I used here for a nice color. My mom always add masala vada in this kuzhambu. That gives an additional flavor and taste. Sometimes she adds lady's finger/ vendakkai too. But I dint add any vegetables. I just added onions and made it simple. I enjoyed with hot rice and carrot-beans poriyal. Slurppppp.. it was yummmy.Drooling


1 cup - 200ml

For 2 persons
  • Sour curd – 1 cup
  • Besan flour – 1 tsp
  • Turmeric powder – 1/4 tsp (optional)
  • Salt  – As needed
  • Water - 1 cup
To grind :
  • Coconut – 2 tbsp grated
  • Green chilly – 4 to 5 nos (small, use 2 for less spice)
  • Garlic – 3 cloves (small)
  • Ginger – 1/2 inch piece
  • Shallot / small onion – 3 nos
  • Jeera / cumin seeds – 1/2 tsp
To temper and saute:
  • Mustard seeds – 1 tsp
  • Fenugreek seeds – 1/8 tsp
  • Red chilli – 1 no (pinched into two)
  • Sambar onions/ shallots – 10 nos (finely chopped) or big onion - 1 no
To garnish :
  • Coriander leaves – 2 tbsp (finely chopped)
Method :
  • Grind all the ingredients given under "to grind" to a smooth paste. In a bowl, whisk the sour curd adding 1 cup water,  required salt, ground coconut paste, besan flour mixed with 1 tbsp water without lumps and mix well.
  • In a kadai, temper the items given above and add it to the buttermilk mixture.
  • Keep the bowl in medium flame and allow the buttermilk to boil slowly and becomes frothy.
  • Mix with the ladle in the middle and allow it to boil for few seconds in medium flame. Never roll boil the mor kulambu.  It will become watery. So stir it whenever needed. Add coriander leaves, mix well & give one boil.
  • Remove from the flame. Keep the vessel as such. Do not pour or transfer to another vessel when its hot. Close the vessel partially leaving some air gap. Serve with rice and poriyal.

Note :
  • Do not allow the buttermilk mixture to roll boil. It should just raise and becomes frothy.
  • Roll boiling makes the gravy watery and lose all its taste. Hope you all know this.
  • Do not close the bowl completely. It will also make the gravy watery. 
  • Do not pour the mor kuzhambu to a vessel when its hot. It will become watery. 
  • If you wish to add vegetables you can add sauteed lady's finger or cooked ash gourd/ poosanikai. You can dunk in whole masala vada for more taste.

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September 22, 2010


I wanted to try a simple , mildly spiced kurma  for a long time. So i tried this kurma in my own way. My husband liked it very much. Also this is less time consuming & no grinding part is needed.Try this potato kurma without coconut and let me know friends how it turned out for you.
Simple aloo peas kurma 1

  • Potato / Aloo – 3 nos, medium size ( Peel the skin and chop into small pieces)
  • Peas – 1/4 cup( Soak the peas overnite if its dry )
  • Besan flour – 1 tbsp ( Mix with 1/4 cup water to make a paste )
  • Salt & water – As needed.
To saute :
  • Oil – 1 tbsp
  • Cinnamon – 1 inch
  • Cloves – 2 nos
  • Ginger garlic paste - 1/2 tsp
  • Curry leaves – a few
  • Big onion – 1 no (chopped finely )
  • Green chillies – 2 - 4 nos ( slit cut )
  • Tomato – 2 nos (chopped finely)
To garnish :
  • Coriander leaves – 2 tbsp
  • In a cooker base , add oil and saute the items given above in the same order.
  • Add tomato pieces at the end and saute till mushy.
  • Lastly add the potato pieces and soaked peas .
  • Add enough water & salt , cover and pressure cook up to 1 whistle.
  • Remove the lid and add the besan paste.Allow it to thicken and boil for sometime.
  • Garnish with coriander leaves & serve hot with roti.
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September 17, 2010


Milagu jeeraga adai

  • Steamed rice / Puzhungal arisi / Saapaattu arisi – 2 cups
  • Pepper corns – 1.5 –2 tsp
  • Jeera / cumin seeds – 1 tbsp
  • Salt & water – as needed.
  • Soak the rice for 2 hrs and grind it coarse like rawa / semolina by adding salt & required water. ( i prepared the batter 5 hrs before .. But u can grind the rice and make it instantly.. )
  • Powder the pepper & jeera and add it to the batter.
  • Add little water when the batter is thick.
  • Heat the dosa pan and pour a ladleful of batter.Do not spread the batter.
  • Drizzle oil around the adai and allow it to cook for few seconds
  • Flip & cook for few more seconds.
Enjoy eating hot !!
Note : This adai can be served without any accompaniment..

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September 11, 2010


I learnt this sukku malli tea from my MIL . I make this at least once in a week, specially in weekends.We have this in evening . If you prefer to have this in the morning, use ginger instead of dry ginger/sukku. It increases the appetite , improves digestion and equilizes the bile salts in our body.

Sukku malli thanni

  • Coriander seeds – 1.5 tbsp
  • Dry ginger – 2 inch piece
  • Karuppatti / Palm jaggery / Jaggery – 2 tbsp (adjust )
  • Lemon juice – Few drops
  • Honey – 1 tsp (optional)
Method :
  • Take the coriander seeds & dry ginger in a mixer and grind it coarse..
  • Add 2 cups of water to the ground mixture. Now add the powdered karuppati /palm sugar and boil it till the water gets reduced to half in quantity. i.e 1 cup. 
  • Strain it and add few drops of lemon juice.(check for sweetness and add honey if necessary)
Enjoy drinking hot !!

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September 3, 2010


I learnt this Naan from my MIL.she got the recipe from a TV show.I tried it yesterday and it was super soft & tasty.We prepared naan & chapathi.So i wanted to make a simple korma that taste good for both.This korma i tried from here.It was very tasty and served as a nice accompaniment for both Naan & chapathi.Thanks to Varunavi .I got a simple & delicious korma recipe which i can prepare in no time.I used boiled tapioca along with potato.We dint find any difference in taste & flavor.So try the same & let me know friends ..
Let me start with a picture ,  
Naan with aloo kurma 1

Ingredients :
1 cup - 200ml
  • Maida / All purpose flour – 2 cups
  • Curd – 1/2 cup
  • Ghee / Gingely oil / Butter – 2 tbsp
  • Cooking soda – 2 pinches
  • Salt & water – As needed.
Method :

  • Take the flour in a wide mouthed bowl and make a dent in the center.
  • Now put the other ingredients and mix well to make a soft , smooth dough..
  • Keep the dough closed by a wet cloth and leave it for 2 hrs.( its not necessary tat the dough should be doubled in size. )
  • Make sure the dough is non sticky after two hours. Even if its a bit sticky apply oil to ur hands and knead gently.
  • Make even sized balls and roll it like chapathi by dusting in maida.
  • Heat the dosa tawa and make naans by applying little oil around it.Cut it into two halves ..
Enjoy with this korma / gravy :)
Naan with aloo kurma 2

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