Buttermilk Kozhambu (Mor Kozhambu)

Buttermilk Kozhambu (Mor Mozhambu) is a famous tamil nadu and kerala dish (known as Pulisseri) , which is made with buttermilk and coconut paste. This is a very simple kozhambu that can be prepared and goes very well with any roasted curries or any usili’s or papads. The vegetables used for Mor kozhambu are various like small onion, chayote (chow chow), bottle gourd, pumpkin, ladies finger etc. We can also make and add small vada’s (which we call Thunuku) into the kozhambu.

If vegetables like chayote, bottle gourd, pumpkin are used, they need to be cooked and then added into the kozhambu. If vegetables like small onion, ladies finger are used, they need to be fried and then added into the kozhambu. In this version, I have made mor kozhambu with small onions.

I best love this mor kozhambu with either aloo roast or beans usili.

Ingredients:

Vegetable of your choice – ½ cup, cut to medium pieces
Toor dhal – 2 tbsp
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
Turmeric powder – 1 tsp
Green chillies – 3
Ginger pieces – 1 tsp
Coconut – ½ cup
Curds (sour or fresh) – 1 Cup (churned into the consistency of thick buttermilk)
For seasoning: Oil – 1 tsp, mustard seeds – 1 tsp, curry leaves – 10

 

Pre-requisite:

1. Soak toor dhal, coriander seeds and cumin seeds in water for minimum 1 to 2 hours and drain the water and keep ready.

2. In a teaspoon of oil, sauté the onions until they are translucent and keep ready.

3. Grind together: Coconut, green chillies, ginger, drained toor dhal, coriander seeds and cumin seeds.

Method:

1. In a broad vessel/kadai, add the grounded coconut-dhal paste, curd, salt and turmeric powder and mix well.

 

2. Add the fried small onions into the kozhambu and stir well.

3. Take this vessel onto the stove and let the kozhambu get heated up in slow flame, until it starts frothing from the corners into the middle. Do not allow the kozhambu to boil nicely as it might curdle the curds.

4. At this stage, season as given and add into the kozhambu and give a quick mix and remove after a minute.
 

Tips:

Seasoning mor kozhambu with coconut oil enhances the flavor.