I have been on an OPOS spree for the past few months. Cooking and managing the house with a toddler around is not as easy as I had imagined. Little A is very naughty, running around everywhere, climbing everything that she comes across and requires my attention all the time. I have been enjoying this phase of hers and trying to spend as much time as possible with her, engaging her in little games, reading her favorite books, understanding her rhythmic babbles and capturing those beautiful moments. So, elaborate cooking has taken a back seat for now and thanks to OPOS I still get to eat delicious food without having to compromise on our mommy-daughter time. Now, this is a delicious yogurt based gravy made with freshly ground spices that goes perfectly with some hot rice. Mor kuzhambu is a south Indian delicacy and I do not make it often at home as hubby dearest is not so fond of it. Neither was I before I tried this recipe. This particular recipe was becoming very popular in the facebook group for OPOS recipes and I just had to try it. The credit for this recipe goes to Bhavani Ganesan mam who is an amazing cook. I am sharing her recipe exactly here. The best part is “the not so fond of morkuzhambu husband and me” loved it too. We might actually have a convert here 🙂
To soak ( for 1 hour)
- 1 tsp toor dal
- 1/4 tsp fenugreek/ methi seeds
- 1/2 tsp coriander seeds
- 1/2 tsp jeera seeds
- 1/2 tsp pepper corns
- 1/2 tsp channa dal (optional)
To grind to a paste:
- The items soaked above
- 1/4 cup curd/yogurt (preferably hung for 1 hr)
- 1/2 cup coconut grated
- 1 red chilly
- 2 green chilly
- 1 inch size ginger
- 1/4 tsp turmeric powder
- 1/4 tsp asafoetida
- 5-6 curry leaves
- 2 tbsp chopped coriander leaves
- salt to taste
- sugar equal to that of salt or to taste (optional)
- 1 tsp coconut oil
- 1/2 cup baby eggplant or any veggie of your choice (I used white pumpkin)
- 1 pinch turmeric
- 2 pinches salt (for the veggie)
- 1/4 cup water
- Extra yogurt as needed to make gravy
Grind the ingredients to a thick paste and set aside.
In a pressure cooker add 1 tsp oil and 1/4 cup water and mix them till they are combined.
Add the chopped veggie, turmeric powder, 2 pinches salt as the next layer.
Next add the ground paste on top of the veggie. Make sure the paste does not touch the bottom of the cooker.
Cook on high with the weights on from the beginning for 1 whistle.
Release pressure immediately with a fork and mix everything well. Add extra yogurt to reach the consistency you require.
Serve hot with rice and paruppu usli!