Mor Kuzhambu Recipe (Mor Kulambu):-
Mor Kuzhambu (Mor Kulambu) is a famous South Indian dish made using slightly tangy curd. It can be made with or without coconut. This is the way to make it.
About Mor Kuzhambu:-
- Mor Kuzhambu (Mor Kulambu) is a famous curd based curry recipe made in practically all South Indian households.
- This delicious and spicy curry has a tangy curd or buttermilk base and can be made without coconut.
- This is a mid-season recipe, as all the ingredients used in this recipe are known to be cooling to the body.
- You can add vegetables as per your wish to make Adhik Kulambu more healthy.
- For dinner, serve it with boiled rice and appalam (South Indian papad). It is also famous as a part of Onam Sadhya in Kerala.
Material:-
for coconut gum
To make gum, you will need yellow pigeon pea (tur dal), raw white rice, cumin, ginger, green chilli, young coconut and curry leaves.
You can change the quantity of green chillies as per your taste.
To save time, buy grated coconut, available in the refrigerated section of Indian supermarkets.
for curry
To make the base of the curry, you will need spicy curd (spicy curd, curd), turmeric powder, salt and vegetables.
I have added pumpkin to the vegetable. Add different vegetables like okra, white pumpkin, potato, taro roots, brinjal etc.
If your curd is not sour (tangy), keep it on the counter for 1-2 hours.
for treatment
To treat Mor Kulambu, you will need coconut oil, earthy-coloured mustard, asafoetida, dry red chilli and curry leaves.
Coconut oil gives this curry a very authentic taste,But if it is not available, use any cooking oil or ghee. To make it gluten free, try not to add asafoetida in the tadka.
Instructions to make Mor Kujambu:-
Soak 2 teaspoons toor dal and 1 teaspoon raw white rice in water for 30 minutes.
Wash the yellow pumpkin, peel it and cut it into half inch pieces. You really need 1 cup of cubed pumpkin.
cook pumpkin
Pour 1 cup water into a pot and make bubbles on medium-high intensity. Add 1 cup grated pumpkin to boiling water and cook until soft (6-8 minutes). Drain the remaining water and add 3 cups of cooked pumpkin. Keep the pieces aside. Make coconut gum Drain the dal and rice and put them in a small container of the blender along with the respective ingredients.
- ½ tsp cumin
- 1 teaspoon chopped ginger
- 2 whole green chillies
- 8-10 whole curry leaves
- ½ cup shredded young coconut
- ¼ cup water
- Mix to make smooth glue.
make kulambu
Add 1 cup of strong curd in a medium sized bowl. Beat the curd using a wire rush until smooth.
Add the following ingredients to the bowl and mix well.
1 cup water
1 teaspoon salt
½ tsp turmeric powder
Add coconut gum to the bowl and mix well.
Pour the curd mixture into the cooking pan. Add the cooked pumpkin to the pan and stir to combine.Reduce the intensity to low and cook the curry for 15-18 minutes, until it becomes a delicate stew. Mix frequently while cooking.
temper the curry.
Heat 2 teaspoons coconut oil in a small container over medium-high intensity.
When the oil is hot, add the accompanying ingredients and let them cook for 4-5 seconds.
½ teaspoon clay-colored mustard seeds
¼ teaspoon asafoetida
2-3 whole dry red chillies
10-12 whole curry leaves
Pour the treatment over the kuzhambu. Mix well and serve hot with rice.
Lemon Rice (Chitranna):-
Lemon Rice (Chitranna) is a famous South Indian rice where parboiled rice is cooked with lemon juice and some other basic ingredients. Try my simple recipe here.
About Lemon Rice:-
Lemon Rice (Chitranna, Elumichai Sadam) is a traditional South Indian rice preparation consisting of cooked rice enhanced with lemon juice and tempered with peanuts, curry leaves and other simple ingredients.
It’s not difficult to make, requires basic ingredients and is ready in less than 15 minutes.
Lemon Rice is a great recipe for using up extra rice.
Serve it with pickles and papad at dinner, or pack it in the office or school lunch box. You can also serve it as a side dish with South Indian feasts.
Material:-
You will get all the ingredients to make this recipe in any Indian supermarket.
Cooked Rice – Sona Masoori is a favorite choice for the South Indian Lemon Rice recipe. However, you can also use any white short grain, glutinous rice or basmati rice.
Cook the rice ahead of time and cool it completely before roasting it with various ingredients. One day old rice is ideal for this recipe.
You can replace plain white rice with cooked clay-colored rice, quinoa or couscous.
Check out this post to know how to cook rice flawlessly.
Oil – Generally, Chitranna is made using sesame oil. You can also use ghee or any cooking oil as an alternative.
Lemon juice is the main ingredient of this dish. In India the terms lemon and lime are used interchangeably. Although this dish is made by squeezing lemon, its name is Lemon Rice. The lime juice adds a gentle, unobtrusive, tart flavor with a lively flavor.
You can use lemon juice instead of lemon juice.
The peanuts and cashews add a nice crunch.
Curry leaves – Adds a unique flavor and smell. Make sure to use young green curry leaves.
Green chilli – You can change the quantity as per your taste.
Others – You will also need earthy colored mustard seeds, split and cleaned black lentils (white urad dal), Bengal gram lentils (chana dal), dried red chillies, asafoetida (hing), salt and turmeric powder.
To make it gluten free, skip adding asafoetida.
Instructions for making Chitranna:-
Heat 2 tablespoons sesame oil in a pot on medium heat.
When the oil becomes hot, add the ingredients given below and fry while stirring continuously until the lentils become soft.
- ½ teaspoon clay-colored mustard seeds
- 1 teaspoon white urad dal
- 1 spoon chana dal
Add the accompanying ingredients and fry for 10-12 seconds.
- 2 green chillies (cut into half)
- 3-4 dried red chillies (stem removed)
- 10-12 curry leaves
- ½ teaspoon asafoetida
- Add ¼ cup raw peanuts and 6-8 cashews and sauté for 40-60 seconds until the nuts are lightly roasted, stirring continuously.
- Now add ½ teaspoon turmeric powder and fry for 10-12 seconds.
Add the following ingredients and mix well.
- 2 cups cooked and cooled rice
- 1 tablespoon freshly squeezed lemon juice (or lemon juice)
- 1 teaspoon salt
Reduce intensity to low. Cook for 2-3 minutes. Check for salt and squeeze lemon and mix more as and when required. serve hot.
Mirchi ka Salan (Biryani Salan):-
Mirchi ka salan (Biryani salan) is a delicious, spicy curry made with heavy green chillies in Hyderabadi style. It is served with biryani or any Indian bread.
About Mirchi Ka Salan:-
In Urdu, Mirch means “green chilli” and Salan means “curry”.
Mirchi Ka Salan is a delicious curry that combines roasted green chillies with a smooth, nutritious, flavourful coconut chutney.
Otherwise called biryani salan or just salan, it is very famous in Hyderabadi households and cafes and is traditionally served with Hyderabadi Chicken Biryani and Lamb Biryani.
It is also very popular during celebrations, weddings or various festivals and special events.
Material:-
All the ingredients to make this curry are easily available in any Indian supermarket.
Green chillies – Heavy, non-spicy chillies are used in this curry. Use any mild chilli which is easily available. I used Bhavangiri chilli. Shishito peppers, banana peppers, etc. are also good choices.
To make one serving of mixed saag gond, you will need raw peanuts, white sesame seeds, cumin seeds, young coconut, whole dry red chilli, new ginger and garlic.
Young coconut is the star of this dish, making the curry nutritious and delicious. To save time, you can buy pre-ground coconut. It is available in the cooler section of any Indian supermarket.
If it is not available, you can also take dry coconut instead of new coconut.
Peanuts similarly form the base of this dish and make the curry somewhat thick.
You can vary the amount of dry red chilli depending on your taste.
Zest Powder – This curry utilizes the fundamental common flavor powders, for example, coriander powder, turmeric powder, and Kashmiri red bean stew powder.
Tamarind Mash – Tamarind adds spiciness to the curry and adjusts the intensity of the chilli.
Jaggery adds a splash of flavor and adjusts the spiciness of the chilli.
Others – You will also need onion, oil, earthy colored mustard seeds, fenugreek seeds, curry leaves, salt and coriander leaves.
Instructions to make Mirchi Ka Salan:-
- roast peppers
- Wash 6-8 large, non-flame chillies and wipe thoroughly with a kitchen cloth.
- Dispose of the finishes or keep them. Make an incision at the center point of the chilli and remove the seeds and essence.
- Heat 2 tablespoons oil in a large shallow skillet over medium-high heat.
- Arrange the peppers in a single layer in the pan and brown them on all sides until grains appear on their surface.
- If the chillies are sizzling too much then cover the pan from above.
- Take out the roasted chillies in a plate and keep it aside.
make salan gum
Cook the ingredients on medium heat until softened and fragrant (3-4 minutes), stirring occasionally.
- 2 tbsp raw peanuts
- 2 tbsp white sesame seeds
- 1 teaspoon cumin
- 2 tbsp grated young coconut
- 3-4 whole dry red chillies (stem removed)
- Remove the pan from heat and allow the contents to cool for 10 minutes.
- Add 2 teaspoons chopped ginger, 3-4 cloves of peeled garlic and ½ cup of water to a blender along with the cooled ingredients and blend to form a fine paste.
- Scrape down the sides of the blender a couple of times while mixing.
make curry
- Heat 3 tablespoons oil in a pan over medium-high heat.
- Once the oil is hot, add the accompanying ingredients and let them splutter for 3-4 seconds.
- 1 teaspoon clay colored mustard seeds
- ¼ teaspoon fenugreek seeds
- 15-20 curry leaves
- Add 1 cup finely chopped onions and sauté until they turn bright brown (6-8 minutes), stirring regularly.
- Now, add the accompanying ingredients and fry for 1-2 minutes.
salan gum
- 1 teaspoon coriander powder
- ½ tsp turmeric powder
- 1 teaspoon Kashmiri red bean stew powder
- ½ teaspoon salt
- Add 2 cups of water and heat the curry until it boils.
- Reduce the intensity and cover the container on top.
- Cook the curry for 15-20 minutes.
Now remove the top part, add the roasted chillies to the pan and mix well.
Cover and cook for 8-10 minutes.
Add 2 spoons of tamarind gum and 1 spoon of crushed jaggery to it and cook for some time.
Check the salt and add more if necessary.
Mirchi salan is ready. Garnish with 2 tbsp chopped coriander and serve it with biryani, rice or roti.
Masoor ki Khatti Dal:-
Masoor ki khatti dal is a Hyderabadi style dal recipe in which pink masoor dal is cooked with tomatoes, tamarind mash and a few other simple ingredients. Use my simple recipe to make it.
About Khatti Masoor Dal:-
Masoor ki khatti dal is a Hyderabadi-style dal made using pink masoor dal, tomatoes, tamarind and other simple ingredients.
This is an incredible recipe to make for a regular Indian style dinner.
Serve this dal with dry vegetables and phulka or boiled rice for a sumptuous feast.
You can cook the dal in another vessel or in a pressure cooker with a conventional burner. I remember two recipes card techniques. Choose the one you like best.
Material:-
Washed masoor dal – This khatti masoor dal recipe calls for split and cleaned pink masoor dal (pink masoor dal).
Others – You will additionally need salt, turmeric powder, fresh tomatoes, ginger-garlic gum, green chillies, red bean stew powder, tamarind mash, and cilantro (fresh coriander leaves).
For treatment – To treat the dal, you will need oil, garlic, cumin, mustard, dry red chilli and curry leaves.
cook the dal
- Rinse the masoor dal with water and put it in a 3-quart saucepan with 3 cups of water, salt, turmeric powder, pureed tomatoes, ginger garlic gum, red bean stew powder and green chilies.
- Mix gently.
- Secure the cover of the moment pot and set the valve to the fixing position.
- Press Tension Cook and set the clock to 10 minutes on high tension.
- When the watch stops, allow the tension to expand normally for 10 minutes at high pressure.
- Physically release any remaining tension and open the top of the vessel.
- Mix the dal well with a spoon.
- Add mashed tamarind and mix well.
- Check the salt and tamarind and add more if necessary.
temper the dal
- Heat oil in a small container over medium-high intensity.
- When the oil becomes hot, add garlic to it and fry it while stirring slowly until it turns light brown.
- Add cumin seeds, mustard seeds, dry red chilli and curry leaves and let them crackle for 4-5 seconds.
- Pour the treat over the dal and mix well.
- Tip – Save some of the treats for decoration.
- Garnish with chopped coriander and serve hot.
Dark Pepper Rice (Milagu Sadam):-
Dark Pepper Rice (Milagu Sadam) is a delightful South Indian-style rice dish seasoned with newly ground black pepper.
About Dark Pepper Rice (Milagu Sadam):-
Dark Pepper Rice (Milagu Sadam) is a South Indian rice preparation where extra cooked rice is mixed with freshly ground black pepper, onion, curry leaves and other basic ingredients for a wonderful and basic weekday feast. Serve it alone, or pair it with your favorite raita. It is also an exceptional dish to pack for the workplace or school lunch box. This black pepper rice recipe is vegetable lover-friendly and can of course be made gluten-free.
Material:-
Rice – Extra rice is the most ideal decision to make Milagu Sadam. It may be soft if made using newly heated rice.
If you are making it from new rice then cool it completely. The most ideal way to quickly cool newly cooked rice is to spread it on a baking plate and cover with cling film. Then keep in the refrigerator for 30 minutes or freeze for 15 minutes.
It is usually made using short grain white rice like Sona Masoori or Ponni rice, however you can use any type of rice of your choice.
Cooked jasmine rice, earthy colored rice, couscous, quinoa, cauliflower rice, etc. can be used in place of white rice to make this delicious rice dish.
For greater quality you can cook the rice in vegetable stock or chicken stock instead of water.
Dark Pepper – Use newly ground dark pepper corn in this Milagu Sadam recipe. Ready-made black pepper powder is not recommended.
Cashews – Cashews add a perfect crunch. You can also take peanuts instead of these.
Others – You will also need oil, earthy colored mustard, chana dal, white urad dal, curry leaves, asafoetida, onion and salt.
Use light olive oil, canola oil, sunflower oil, or any other cooking oil you like.
To make Milagu Sadam without onion, without garlic, you can skip adding onion.
Skip adding asafoetida for a gluten-free version.
To make it healthier, add vegetables of your choice, for example, green beans, carrots, green peas, green peppers, yellow ringer peppers, red chive peppers, green onions, etc.
Scrambled eggs are also an extraordinary extension of this simple black pepper rice recipe.
Instructions for making Dark Pepper Rice (Milagu Sadam):-
- Rice 1/4 cup
- Black pepper and cumin 1 tsp
- depends on salt conditions
- Onion 1 (optional)
- Mustard seeds Kadugu 1/4 tsp
- Urad dal 1/8 tsp
- Cashews 4 (optional)
- not much curry leaves
- Oil 1-2 spoons
- Cook the rice with 3/4 cup of water and do not add too many drops of water while cooking. I use the
- Standard steamed rice (Puzhungal Arisi). If using raw rice or basmati rice then add only 1/2 cup water.
- Let the rice cool in a wide plate.
- In case of adding onion, chop it finely.
- Pour oil in a pan and add mustard seeds, urad dal, cashew nuts and curry leaves. – Add onion to it and cook until it turns pink.
- Grind black pepper and cumin coarsely in a mortar and pestle. Add it to the container. Add salt.
- Add rice to it and keep the flame low. Mix it well gently. What’s more, turn off the fire.
- If necessary, do not add more drops of ghee to enhance the taste.
- Milagu Sadam is ready. Serve with any papad or vadam. We had it with Javarisi Vadam.
