Vadai Mor Kuzhambu | Buttermilk Curry with Masala Vada

Vadai Mor Kuzhambu, a delicious South Indian style buttermilk curry with masala vadai soaked in it. Mor Kuzhambu is a traditional South Indian buttermilk curry made with varieties of vegetables like okra, ash gourd and many more. 

But in our home, while we grew up, this vadai mor kuzhambu is the only variation that Amma used to make and I absolutely loved it back then and still do ! So far I have never made mor kuzhambu without masala vadai whether the curry has vegetables or not. 

If you haven't tried mor kuzhambu with vadai, then do give it a try ! It's absolutely delicious with steaming hot rice ! 

Can I use urad dal vadai / ulundu vadai / medhu vada in this curry?

Yes, you can ! I have seen many recipes using urad dal vada. But in our home we only used masala vadai.  So I'm more inclined to masala vada than the urad dal vada. 

Can I use buttermilk instead of curd ? 

Even though the curry name has buttermilk in it(Mor means buttermilk in tamil), it's usually made with thick curd whisked into thin buttermilk. But if you already have buttermilk, you can very well use that instead of curd.

Vadai Mor Kuzhambu

Preparation Time : 1 hr | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Vadai Mor kuzhambu, Buttermilk curry with masala vada, Paruppu vadai Mor kuzhambu Vadai Mor Kuzhambu, a delicious South Indian style buttermilk curry with masala vadai soaked in it.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Thick Curd - 1 cup

Onion (sliced ) - 2 tbsp

Tomato - 1/2 

Turmeric powder -1/4 tsp

Salt - to taste 

Masala vadai - 8

To Grind 

Toor dal - 2 tsp

Coconut - 3 tbsp

Cumin seed - 1/2 tsp

Red chili - 4 (adjust to your taste)

To Temper 

Coconut oil - 2 tsp

Fenugreek seed - 1/4 tsp

Mustard & urad dal - 1/4 tsp

Curry leaves - few  

Procedure

Soak the toor dal in 1/2 cup of water for 1 hr. Then add the soaked dal and other ingredients listed under "To Grind" into a mixie/ blender jar and grind into smooth paste by adding the needed water and set aside until use.

Heat a pan, add the coconut oil and temper the ingredients listed under "To Temper" one by one and then add the sliced onions & saute till the onions are translucent. 

Next add the roughly chopped tomatoes and give a quick stir. Then add 1 cup of water. 

Next add the dal-coconut paste and turmeric powder. Mix it well and then add the enough salt for the curry.

Bring into boil and then simmer the curry for a few mins until it turns slightly thick. Take the curd in a bowl and whisk it smoothly without any lumps. 

Keep the heat in the lowest possible setting and add the whisked curd, give a quick mix  and switch off the flame. 

Transfer the curry into a another bowl and add the masala vada. Let it soak for 5-10 mins and it's ready to serve. 

Tasty Vadai Mor Kuzhambu is ready to serve . Serve it with hot rice ! 

Related : How to make Crispy Masala Vada 

Notes:

• Adding water into the kadai before adding the coconut masala helps to avoid the masala sticking to the bottom of the pan.
• Because of toor dal, the curry tends to thicken quickly so adding enough water ahead is essential. 
• Don't add the dal more than the mentioned quantity otherwise the curry would be so thick.
• Instead of red chili , you can use green chili too for vibrant yellow color curry

 

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Moru Curry | Moru Kachiyathu | Pulissery | Onam Sadya Recipe

Mor Curry, a tasty and traditional curry made from butter milk and seasoned with indian spices. Mor Curry is also known as Mor Kachiyathu or Pulissery in Kerala, India. It's such a simple curry to make in no time, but you have to be careful otherwise it will be curdled easily.

 I had my share of experience in curdling the buttermilk in making this curry😜, so you're a beginner or first time trying to make this recipe, make sure to read the notes section also before trying.If you're looking for other curd/buttermilk based curry here they are 
Mathanga Pulissery
Pineapple Pulissery
And also for whole Onam Sadya recipe collection, check here. Now let's check out the recipe for Mor curry.

Moru Curry | Moru Kachiyathu | Pulissery

Preparation Time : 5 mins | Cooking Time : 10 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Curd - 1 cup
Water - 1/2 cup
Turmeric powder - 1/4 tsp
Salt -to taste
To Temper
Pearl Onion -2 
Ginger - 1/2 inch
Green chili - 1 
Coconut Oil - 2 tsp
Mustard & urad dal - 1/4 tsp
Fenugreek seed - 1/8 tsp
Red chili - 1 

Mor Curry,Moru Kachiyathu, Pulissery,Onam Sadya Recipe Mor Curry, a tasty and traditional curry made from butter milk and seasoned with indian spices.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Procedure

First take the curd in a bowl, add water and whisk into smooth buttermilk without any lumps.

Cut the onion, ginger and green chili into small pieces. Heat the pan with coconut oil, add the ingredients listed under ""To Temper" and saute it in low flame.

Once the onions became slightly brown, keep the flame in low and add the curd mixture and turmeric powder.

Next add the salt and mix it a good mix. Keep the flame in medium and let it warm it up & switch off the flame.No need to bring to boil.

Tasty & simple Moru Curry is ready. Serve it with rice and your favorite accompaniment. We had with cherupayar thoran, inji puli and parippu curry.

Related : How to make chakka prathaman / jackfruit payasam

Notes:

• Sour curd tastes good for this curry.
• Instead of curd, you can use butter milk without adding any additional water. 
• Make sure that the curd is at room temperature and tempering at low flame when you pour the butter milk into the seasoning.Otherwise the curd would be curdled.
• Don't bring into boil, switch off the flame when you see the steam coming from the curd. If you're using induction stove top, immediately remove from the stove top, because the residual heat from the induction top make it curdle.
  

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Mathanga Pulissery | Ash gourd Mor Curry | Thadiyankai Mor Kuzhambu

Mathanga Pulissery, a delicious and creamy curd based curry from Kerala.For this week of Mega BM, i have chosen the theme "No garlic & No onion" foods. In Ayurveda and in few religions, onions and garlic are considered as more of medicine than a food, so still they avoid cooking with onions & garlic. 

But in our cooking, onions and garlic are the integral ingredients and i almost use them for every meal on daily basis, hence i had chosen this theme as challenge and was searching for some authentic "No onions & No garlic" recipe. To my surprise, there are quite a lot of recipes that doesn't need both the ingredients !!! Ok, let's start off this theme with creamy mathanga pulissery.

Pulissery is usually prepared with the vegetables like ash gourd, ripe mango & cucumber or sometimes even without any vegetables. Here in the recipe i have used ash gourd and it turned out so delicious, we had it with rice and parippu vada, this combination is our family favorite. Pulissery is quite similar to the mor kuzhamabu in Tamilnadu with little variation here and there. 

Mathanga Pulissery

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian

Mathanga Pulissery, Ash gourd Mor Curry, Thandiyankai Mor Kuzhambu Mathanga Pulissery, a delicious and creamy curd based curry from Kerala.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Ash gourd -  1 cup(cubed)
Curd - 1 cup
Green chili - 3
Turmeric - 1/4 tsp
Salt - to taste
To Grind
Coconut - 1/4 cup
Cumin seed - 1/2 tsp
To Temper
Coconut oil -1 tsp
Mustard & urad dal - 1/2 tsp
Fenugreek seed - 1/4 tsp
Red chili - 2 

Procedure

Cut the ash gourd into cubes, put into sauce pan and add enough water just to cook the ash gourd. Place it on heat and let it cook.

In the mean time, grind the green chili into coarse and keep it aside. Then add the ingredients listed under "To Grind" into mixie jar and grind into smooth paste.

Once the ash gourd is cooked and became soft, add the green chili, coconut paste and turmeric powder.

Mix it all together and add enough salt and water(if needed). Let it cook until the raw smell of chili & coconut leaves. Keep the flame in low. Take the curd and whisk it smooth.

Add the curd into ash gourd and mix it well. Let it simmer for 2 mins & switch off the flame. Temper the ingredients listed under "To temper" and add into the pulissery.

Quick and tasty Mathanga Pulissery is ready to serve. 

Related : How to make Pineapple Pulissery 

Notes:

• Adjust the green chili as per your taste.
• Sour curd tastes best, but if you don't like sour curd, you can use fresh curd too.
• Coconut oil gives great flavor to the curd, so highly recommend to use for tempering.
  

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Strawberry Pancake with Strawberry Sauce | Strawberry Pancakes

Strawberry Pancakes with strawberry sauce is my recent favorite pancakes. One month back, while browsing through pinterest, this pancake recipe caught my attention,as strawberries has been in season for a while, immediately i tried this with little modification in the recipe as suit to our taste and we loved it.The original recipe uses egg, but we both cannot stand egg smell in pancakes, so i used my  eggless buttermilk pancakes  as guidance and make it as eggless, still it's so fluffy and spongy.
This pancakes taste best with strawberry sauce, pour the sauce over the pancakes and let it sit for few mins and allow the pancakes to soak with syrup and then have it. Really yummy on every mouthful. As the sauce has enough sweetness, i have used very less sugar in the pancake batter,but you can add more if you wanted. Ok, now, let's see the recipe. 

Strawberry Pancakes

Preparation Time : 10 mins | Cooking Time : 15 mins | Makes : 8 or 9 
Recipe Category: Breakfast | Recipe Cuisine: American

Ingredients
Strawberry - 1/2 lb
Wheat flour - 1 cup
Butter milk - 1 cup
Milk - 1/2 cup
Baking soda - 1/4 tsp
Baking powder - 1/2 tsp
Salt - 1/8 tsp
Melted butter - 2 tbsp + extra for grease the pan
Sugar - 1 tbsp
Honey -1/4 cup
Water - 2 tbsp

Procedure

First let's make the sauce, in a pan, add roughly chopped strawberries(reserve few tbsp for batter),honey and water and mix it well. Turn on the heat and let it comes to boil, then simmer the sauce for 5-7 mins in medium flame. Switch off the flame. That's it, your strawberry sauce is ready.Now for the batter, add flour,baking soda, baking powder, salt & sugar, give a good mix with whisk, add the butter.Then add the buttermilk & milk and mix it well until the batter is smooth. Add the remaining strawberries and mix well. Heat the pan, grease with butter, pour the batter on the pan, cook on both sides on medium flame or until it becomes golden brown.Stack the pancakes, pour the sauce over it and it's ready to serve.

Notes:

• I have used whole milk here, but you can used reduced fat milk too.
• Buttermilk helps to get fluffy pancakes.
• For additional flavor, you can use cinnamon or vanilla flavor in the batter. But i want strawberries flavor predominantly, so leave as it is.
• Depends on the flour quality, you can need more or less liquid. 

 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

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Mint Chaas | Masala Chaas | Savory Buttermilk

Chaas is nothing but flavored buttermilk.During summer, buttermilk is quite popular across India and made in different flavors across the region. In Tamilnadu, it's called as Neer moor  and it's quite different from North Indian version of savory buttermilk, here we do basic tempering with oil,mustard & curry leaves and add into the buttermilk and i'm big fan of that tempered buttermilk.
But in North India,they add cumin powder into buttermilk to enhance the flavor. I love both version of buttermilk because of their unique flavor.Here in this recipe, i added few mint leaves into the buttermilk and it was super hit, the mild mint flavor in this buttermilk is so yummy and also wanting it more.As buttermilk is a natural coolant, having it during this summer helps you to keep hydrated and cool. Now let's see the recipe.

Mint Chaas

Preparation Time : 5 mins | Cooking Time : 0 mins | Serves : 2 
Recipe Category: Drinks | Recipe Cuisine: Indian

Ingredients
Curd - 1/2 cup
Water - 3/4 cup
Cumin powder - 1/2 tsp
Salt - to taste
Coriander leaves - few(optional)
Mint leaves - 2 to 3

Procedure

Add curd,cumin powder,coriander & mint leaves, salt and water into the mixie/blender jar and blend it well until it becomes frothy.
Tada, Your Mint Chaas is ready.

Notes:

• Instead of regular salt, you can use black salt also.
• You can add more or less of mint leaves as per your preference.
• You can omit mint leaves and make it as plain chaas.

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Neer Moor | Spicy Buttermilk | Masala Buttermilk

Neer moor or spicy butter milk is the excellent thirst quencer for the summer and it's really a good body coolant too. Neer moor or panagam always remember me the "Therottam" festival (car festival) in my city(Tirunelveli Town).During the car festival in Tirunelveli Town,all the shops in the four car streets (ratha veethi) are closed & lot of free stalls are opened  by individuals or by any organizations in the platform to distribute food, neer moor, panagam etc for the devotees on that particular day and it's really delicious to have that on scroching sunny day.
This post is being in draft for quite a long time and also it's been raining here for past 4 days,i couldn't get a single decent picture because of very low sunlight,so thought of posting this today.

Neer moor | Spicy Buttermilk

Preparation Time : 10 mins | Cooking Time : 0 mins | Serves : 2 
Recipe Category: Drinks | Recipe Cuisine: South Indian

Ingredients
Buttermilk - 2 cup
Green Chili - 1
Ginger - 1/2 inch piece
Curry leaves - 2
Coriander leave - 1/2 spring
Salt - to taste
To Temper
Oil - 1/2 tsp
Mustard - 1/4 tsp

Procedure

Take the buttermilk in a bowl, add the green chili,ginger,curry leaves and coriander leaves in the mixie jar, grind into coarse mixture.

Add the chili mixture into the buttermilk, add enough salt.Mix it well. Finally temper the ingredients listed under "To Temper" and add into buttermilk.

Tasty & cooling Buttermilk is ready.

Notes:

• If you don't have buttermilk, take 1 cup of curd and add 1 cup of water into it , whisk it well and proceed as above.
• Instead of grinding, you can also finely chop the ingredients and add it.
• Adjust the spiciness according to your taste.

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