Traditional Heritage

Mor Kozhambu (Buttermilk Stew)

Cook Time:

30 min

Prep Time:

10 min

Servings:

4

Ingredients

  • 1 cup cut winter melon/okra
  • 5 tbsp sesame oil
  • ⅓ cup grated coconut
  • ½ tbsp chana dal
  • ¼ tsp fenugreek seeds
  • ½ tsp turmeric powder
  • 4–6 dry red chillies
  • 1 tsp raw rice
  • ½ tsp asafoetida
  • 1 cup thick sour yogurt
  • 3 cups water
  • 1 tsp mustard seeds
  • 6–8 curry leaves

Directions

  • Heat 1 tbsp oil in a small pan
  • Add the chana dal and roast to a golden brown for 10 secs or so.
  • Now add the fenugreek seeds, raw rice & the red chillies and roast for less than 10 seconds and add the asafoetida and switch off the flame.
  • Now add the grated coconut and grind to a smooth paste with ½–¾ cup water.
  • Add the yogurt to this paste and blend together and keep aside.
  • Heat the water in a pan and once the water is hot, add the cut winter melon.
  • Add the turmeric and the salt and allow to cook covered for 4–6 minutes.
  • If the yogurt is not sour, add 1 tbsp of Swad tamarind paste to the water.
  • Once the winter melon is cooked, add the buttermilk ground paste blend to the pan and cook on medium flame.
  • Don’t allow the stew to boil as the yogurt can separate.
  • Once the froth appears just before the mixture is to boil, switch off the flame.
  • Heat the oil in a pan and add the mustard seeds.
  • Once the mustard seeds splatter, add the curry leaves & switch off the flame.
  • Add the tempering to the stew and mix.
  • The stew goes very well with any kind of rice, quinoa or millets.

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