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CURD CURRY

By: Lakshmi Kalyanraman

CURD CURRY
(MOR KULAMBU)

ORIGIN

'Curd Curry' popularly known as 'Mor kulambu' in tamil is a must
sidedish in every marriage celebration and festival in the Brahmin (IYER & IYENGAR) family of South India (Tamil Nadu).It exists from the middle 18th century.This dish tastes good with Dhal Beans / Cabbage Curry.

INGREDIENTS

Curd - 2 cups.

Bengal Gram Dhal - 2 teaspoons

Rice Flour - 1 tsp.

Green Chillis - 5 pieces.

Cumin seeds - 1 tsp.

Oil - 1 tsp.

Mustard seeds - 1/2 tsp.

Grated Coconut - 1/2 cup.

Curry Leaves - to taste

Salt - to taste

PROCEDURE

Step 1:Soak the 2 tsps. full of Bengal Gram Dhal in water for 1/2 hour.

Step 2:Now,mix the green chilli pieces,grated coconut and cumin seeds with the
soaked dhal and grind into a thick paste in a mixer-grinder.

Step 3:Add 1 tsp. full of rice flour and salt to thick curds (2 cups).Mix this with the grinded paste.

Step 4:Take this mixture and add a small quantity of water to it.Then,heat it for 5 minutes until the mixture boils.Keep it aside.

Step 5:Now,pour 1 tsp. of oil in a small kadai and heat it.Add mustard seeds to it,wait until it sputters.Add curry leaves to it.

Step 6:Now,pour this mustard with oil into the curd curry prepared above and mix well.

Step 7:Serve hot with puris or rice.

NOTE:
*Take thick curds to make the curd curry
*Do not add too much of water into the boiling curry
*Take all the ingredients in the above mentioned quantity only.

Article Source: http://recipes-indian.com

About the Author: Mrs.Lakshmi Kalyanraman is one of the most principal contributors to the recipe site www.recipes-indian.com/

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