Wednesday, March 26, 2014

பச்சை மோர் குழம்பு / Pachai Mor Kozhambu / Raw Butter Milk Gravy / Hasi Majjige Huli

As the title says "no cooking" is required at all.I make it when I have excess fresh curds in the fridge.The steps are very simple
  • Churning curd with salt ,hing and turmeric
  • Grinding raw masala paste and mixing it with curd
  • Of course seasoning with mustard and curry leaves for good aroma
Ingredients
Part - 1 Buttermilk
  • Thick curd - 4 cups
  • Salt - 1 teaspoon or more
  • Hing - little
  • Turmeric - little
Part 2 - Masala Paste
  • Coconut pieces - 1/2 cup or more
  • Green chillies - 3
  • Coriander leaves - handful
  • Roasted channa dhal / fried gram - 2 tablespoons
  • Cumin seeds / jeera - 1/2 teaspoon
  • Mustard seeds - 1/2 teaspoon
Part 3 - Seasoning
  • Oil / ghee - 1 tablespoon
  • Mustard seeds - 1/2 teaspoon
  • Channa dhal / Broken urad dhal - 1/2 teaspoon
  • Green chilly - 1 (slited)
  • Curry leaves - 2 or 3
Method
Step - 1 - Buttermilk
  • Take curd in a big container / vessel.Pour water little by little and churn it using mathu.Put hing, salt and turmeric and churn again to form thick butter milk
Step 2 - Masala Paste
  • In a mixer take the items given under "Part -2" and grind it to a smooth paste using water
Step 3 - Morkozhambu
  • Add the masala paste to the buttermilk and mix well
Step 4 - Seasoning
  • In a separate pan / kadi heat oil or ghee.Season with mustard, channa/ urad dhal,chillies and curry leaves.Allow it to cool
  • Pour it over the mor kozhambu and mix well

Pachai Mor Kozhambu is ready.Serve it along with hot rice and spicy gravy