Mor Kuzhambu / Buttermilk curry with Taro Root

 

Mor Kuzhambu is a very staple south Indian dish and is sure a delicacy to be proud of. I love the tang and the flavor of this kuzhambu. I enjoy eating it mixed with rice and having raw onion as side dish for it :) Its not a new recipe but registering my version of it here for my readers :)

Sepang Kizhangu or taro root is again a lovely vegetable when roasted in oil or in this kuzhambu. We can change the primary vegetable of this Kuzhambu to white pumpkin, ladies finger or even cooked chenna to make delicious mor kuzhambu :)

Ingredients:

Sepang Kizhangu (Taro root) - 1/4 kg
Coconut (scrapped) - 2 tblsp
Thoor dhall - 1 tblsp
Green chilies - 2
Red chilies - 2
Cumin seeds - 1/2 tblsp 
Coriander seeds - 2 tblsp
Turmeric powder - 1 tsp
Asafoetida - 1/4 tsp
Butter milk - 3 cups
Salt - for taste
Mustard - for seasoning

Method:

Wash and pressure cook the taro root (sepang kizhangu) for three whistles. Allow it to cool down and peel the skin. Dice them into thick slices and keep it aside. 

Soak the thoor dhall in water for 1/2 an hour. 

Grind the thoor dhall, scrapped coconut, green chilies, red chilies, cumin seeds, coriander seeds, turmeric powder and asafoetida together into a smooth paste adding just enough water to it. 

Transfer the paste to a large bowl and add the cooked taro root to it. Now pour in the butter milk and add salt too. Mix all this and heat it until the content gets a bit thicker and comes to a boil. 

Season with mustard seeds. 

Serve it with rice or chapathi. 

Written by: Nithya

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