Mor Kolambu

Mor Kolambu is a traditional south Indian Festival recipe. Whenever there is pongal or any festival this recipe definiely become a menu in every family. Most importantly this recipe can be prepared in jiffy and it doesnot need lot of  ingredients / vegetables. Today being "Bhoghi" festival I prepared Mor kolambu and paruppu usili (Recipe will be posting soon) for my lunch. For this traditional recipe you can choose vegetables of your choice, but it will go best with Ashgourd (Poosanikai in Tamil), vendaikkai or even paruppu vadai. My aunt used to prepare spicy mor kolambu with shallots, garlic and fennel. That will be bit spicy and definitely cannot compare with traditional ones. There are also two variations either you can cook it with coconut or skip the coconut & add besan flour instead. In my today's recipe I have used coconut & lady's finger for my mor kolambu. Try this recipe and your comments are always welcome.

Ingredients :

Channa dhal - 1 tbsp
Urad dhal - 1/2 tsp
Green chillis - 1 or 2 (Depends on taste, I used big variety and so I used only one)
Corriander seeds - 1/4 tsp
Ginger - 1 inch piece
Jeera /Cumin seeds - 1/2 tsp
Grated coconut - 1/4 cup
Fenugreek / Vendayam - 1/4 tsp
Hing - 1/4 tsp
Turmeric powder - 1 pinch
Sour curd - 1 1/4 cup
Mustard seed - 1/2 tsp
Lady's finger - 8 (Chopped finely). You can use vegetables of your choice, as mentioned above
Curry leaves - 1 spring
Salt to taste
Oil - 2 tbsp

Method :

In a pan, dry roast channa dhal, urad dhal, fenugreek seeds, corriander seeds and Jeera. Once done finally add grated coconut and saute it for a while. Allow it to cool and make it as a fine paste with little water.Add ginger and chilli & grind it as well. The paste consistency is shown below.

In the mean time, wash lady's finger and chop it lengthwise. Wash and dry it in a clean towel to avoid stickiness. In a pan, add oil and saute lady's finger. Sprinkle little water and cook till it become soft. Dont let it to mushy. Keep it aside. In the same pan, add oil. Splutter mustard seeds, fenugreek seeds and curry leaves. Add pinch of Hing and saute it well.Now add the grind coconut paste and 1 1/4 cup of sour buttermilk followed by adding turmeric powder and cooked lady's finger. Adjust the salt to taste. Dont allow it to boil as it will cause curdling of curd. Switch off the flame once you see it becomes frothy and raise gently. Garnish with curry leaves and serve it with white rice & Paruppu Usili.

Enjoy the festival day!!


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