Tangy Mor Kulambu-South Indian Style
Dive into the heart of South Indian comfort food with Tangy Mor Kulambu-South Indian Style. It is a cool, satisfying warm-day meal.
Print
Pin
Ingredients
- 1 cup plain yogurt (preferably slightly sour)
- 2 cups water
- 1 tbsp coconut oil or ghee
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- 1 sprig curry leaves
- 1/4 tsp turmeric powder
- 1 green chilli, slit
- 1 inch ginger, finely chopped (optional)
- 1/4 cup coconut, grated (optional)
- Salt to taste
- Small amount of asafoetida (hing)
Instructions
- Whisk one cup of plain yogurt with two cups of water until it's smooth and lump-free, creating a thin, buttermilk-like consistency.
- Heat one tablespoon of coconut oil or ghee in a pan over medium heat.
- Add one teaspoon of mustard seeds, and when they start to splutter, add half a teaspoon of cumin seeds, a quarter teaspoon of fenugreek seeds, and two to three dried red chilies.
- Add a small amount of asafoetida. Add one sprig of curry leaves, one slit green chili, and one inch of finely chopped ginger (if using), and sauté for a few seconds.
- Reduce the heat to low, and pour the yogurt mixture into the pan.
- Add a quarter teaspoon of turmeric powder and salt to taste.
- Gently simmer the Mor Kulambu over low heat, ensuring it doesn't boil to prevent curdling, and stir occasionally.
- If using, add a quarter cup of grated coconut during the last few minutes of simmering.
- Once heated through and slightly thickened, remove the Mor Kulambu from the heat.
- Serve hot with rice.