PACHAI MOR KUZHAMBU
Today I am going to share with you all a very tasty heirloom recipe. This is called Pachai Mor Kuzhambu wherein the recipe involves practically no cooking. You have to mix cooked veggies or temperings to thick buttermilk and mixed with freshly ground spices. The spices include pepper, cumin, red chilli and urad dal. This can add great taste to rice mixed with Podi and Thogayals as well Sevai or Idyappam. So when you are in no mood cook or want to cook with less efforts try this recipe out. Usage of coconut oil increases the taste and aroma.I am sure this will be liked by one and all . As you can see Pachai Mor Kuzhambu does not involve any coconut. Unlike the regular Mor Kuzhambu, this an under 10 minute recipe. Many people have different versions and this is the simplest and tastiest method in which this can be made.
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The word pachai in Tamil language is for raw. Aptly described, since we are not cooking this, it is termed that way. The simplicity of the recipe lies in the fact that all the ingredients used are readily available in our home pantries. For those who love Mor Kuzhambu this recipe will definitely be a delicious way to try out. There are many exciting rice dishes you can have with this. Tomato Rice, Puliyodhare, Coconut Rice are a few to name with. And there is a possibility of making this in bulk and store in fridge. You can use it as a raita as well for many dishes and it gives the same tangy and spicy taste of other raitas. A simple meal of this with some roasted papad and a curry can elavate the menu to a new level. Try this recipe and let me know how it tasted.
| Prep Time | 5 minutes |
| Cook Time | 2 minutes |
| Servings |
persons
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- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp Coriander Seeds
- 1/2 tsp Fenugreek / Methi Seeds
- 1 tsp urad dal
- 1 cup Sour Curd
- 1 sprig curry leaves
- A few coriander leaves
- 1 tsp mustard
- 1/2 tsp asafoetida
- 1 tsp coconut oil
Ingredients
OTHER INGREDIENTS
FOR TEMPERING
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- Dry roast black pepper, cumin, coriander seeds, fenugreek seeds and red chilli.
- Roast in low flame without burning till golden brown.
- Transfer it to a blender once cooled.
- Powder slightly coarsely.
- Whisk curd and add salt to it.
- Add the spice mixture to whisked curd.
- Temper with the ingredients given in the For "Tempering list."
- Pour in the temperings to the spice curd mixture and mix well. Add coriander leaves and mix.
- Enjoy it with any rice dish.
- You can fry lady's finger in place of Manathakkali Vathal.
- You can add boiled vegetables such as chayote, pumpkin etc.
- You can adjust the level of spice as per your taste.
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