Recipe for Mor Kulambu with Step by Step Instructions and Pictures.
Mor Kulambu recipe is the easiest recipe that is made for lunch. It takes very little time to prepare if you are in hurry for making lunch. This Mor Kulambu has many variations by adding desired vegetables in the curry. I haven’t added any of the veggies but you can add cucumber or bottle gourd etc.
I have made this Mor Kulambu with homemade curd. If you don’t have homemade curd, then you can use store-bought curd as well. This type of Mor Kulambu Recipe has green chillies, turmeric powder, 2 garlic cloves, grated coconut and a pinch of mustard seeds. Though it has fewer ingredients, it makes a yummy lunch recipe and suits with hot plain rice. You can make any spicy Side Dishes like Aloo Paneer Curry, Bhindi Masala Fry and many more that makes the best combo with this kulambu.
Do check my Side Dish Recipes for this lunch menu and you may like them. So give it a try and let me know how it turns out for you.
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Mor Kulambu
Equipment
- Any Silver vessel
- Tadka pan for Tempering
Ingredients
FOR COCONUT PASTE
- 1 cup Grated Coconut
- 3 Green Chillies
- 2 Garlic Cloves
- 1 tsp Turmeric Powder
- 1 pinch Mustard Seeds
TO MAKE MOR KULAMBU
- Grated Coconut Paste
- 1 bowl Curd Beaten
FOR TEMPERING
- 2 tbsp Cooking Oil
- 1 tsp Mustard Seeds
- 1 sprig Curry Leaves
Instructions
- Assemble all the needed ingredints together.
- Add grated coconut, green chillies, garlic cloves, mustard seeds and turmeric powder to the mixer jar.
- Add a little water and blend it finely.
- Then add beaten curd and coconut paste together in the mixing bowl. Season it with the required amount of salt.
- Next, pour the mixture into the vessel and turn on the stove.
- Boil the mixture until it forms foam over the top. Do not overheat the mixture since it has curd in it. Set aside.
- Then temper the ingredients. In the tadka pan, heat oil. Next, add mustard seeds. Let it sizzle, then add curry leaves.
- Pour the tempering mixture into the Mor kulambu and serve hot.
Notes
- Do not overheat the Mor kulambu since the main ingredient in curd here.
- Make sure to use unsour curd for this recipe.
- I haven’t added any vegetables here but you can add cucumber or any water content vegetables.
- If you are adding vegetables, first boil the veggies separately then add them to the Curry.
- Here the only spice is green chillies, so you can adjust the number of green chillies as per your taste.
PICTURE REPRESENTATION FOR MOR KULAMBU RECIPE
Assemble all the needed ingredients together. I missed adding green chillies here.
Add grated coconut, green chillies, garlic cloves, mustard seeds and turmeric powder to the mixer jar.
Add a little water and blend it finely.
Then add beaten curd and coconut paste together in the mixing bowl. Season it with the required amount of salt.
Next, pour the mixture into the vessel and turn on the stove.
Boil the mixture until it forms foam over the top. Do not overheat the mixture since it has curd in it. Set aside.
Then temper the ingredients. In the tadka pan, heat oil. Next, add mustard seeds. Let it sizzle, then add curry leaves.
Pour the tempering mixture into the Mor kulambu and serve hot.
