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Mor Kuzhambhu (or) Spicy Yoghurt Curry


Are you having the tired day? Looking for an easy fix meal? Then this recipe would suite you. The plain yoghurt is spiced up in no time and can be enjoyed with just a pickle.


Prep time: 5 minutes
Cooking time: <20 minutes
Serves: 4-5
Mor-Kuzhambhu-(or)-Spicy-Yoghurt-Curry

I am a great fan of yoghurt. One of my childhood memories was having a cup of creamy, thick homemade yoghurt and trying the bribe my siblings to get their share as well.. My MOM makes the best yoghurt/ Curd in this world. So far I did not come across any replica of it.

She also make a tasty mor kuzhambhu / spicy yoghurt curry which i will share soon. There will be a point when I wish I had a magical power to just make a meal without going into the kitchen. I know all of us would have experienced this. During those times my lovely husband would jump in and cook a beautiful meal. But when he too is tired , this is the recipe I would go for and its pretty easy and delicious.

Watch the video recipe here



Ingredients Required:


Coconut Paste:

Green Chilies 2-4
Ginger 1 -2 tbsp
Shredded coconut 2tbsp
Coriander seeds 2 tsp
Cumin seeds 1 tsp

For Gravy:

Yoghurt/ Curd 2 Cups
Onion, Finely Chopped 1 medium
Turmeric Powder 1 tsp
Salt As needed

Tempering:

Cooking Oil 2 Tbsp
Mustard seeds 1 tsp
Cumin seeds 1/2 tsp
Curry Leaves 1 sprig
Dry Red chilies (optional) 1


Directions

One-pot method:

1. In a blender add Green Chilies, Ginger, Coconut, Coriander Seeds and Cumin seeds. Grind the ingredients into a fine paste with little water.

2. Heat oil in a Kadai/ a sauce pan and add mustard seeds, cumin seeds and dry red chilies. Allow the seeds to pop and throw in some curry leaves.

3. Immediately add the chopped onions along with turmeric, salt and sauté until translucent.

4. Now add coconut paste along with little water and cook for few minutes. This ensures the raw ginger flavor to disappear.

5. Reduce the flame to a simmer and gently whisk in the yoghurt/ Curd.

6. Allow the mixture to cook on a lowest flame until it starts to boil in the center. Do not bring it to boil, Then the curd/ Yoghurt will curdle.

7. Remove from heat and stir for the final time. The Dish is now ready to be served.


Traditional Method: (Without onion)

1. In a blender add Green Chilies, Ginger, Coconut, Coriander Seeds and Cumin seeds. Grind the ingredients into a fine paste with little water.

2. In a kadai/ a sauce pan add coconut paste, yoghurt/Curd. Turmeric, salt and mix them together.

3. Now place the Kadai over a low heat.

4. Allow the mixture to cook on a lowest flame until it starts to boil in the center. Do not bring it to boil, Then the curd/ Yoghurt will curdle.

5. Now let's make the Tempering. Heat oil in a separate small pan and add mustard seeds, cumin seeds and dry red chilies. Allow the seeds to pop and throw in some curry leaves.

6. Add the tempering to the yoghurt/ curd mixture and serve.


Tips

If you happen to boil and have curdled the mixture don’t worry just add more yoghurt and mix in. If you are out of yoghurt just mix some rice flour in water and add the slurry to the mixture and cook for few minutes or until thickened.


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This recipe is viewed 816 times
Posted by Surekha on May 6, 2017, 8:59 a.m.


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