Friday, January 4, 2013

Kaalu Mor Kuzhambu - Field Beans In A Spicy Curd Base


 Morkuzhambu is served with rice along with Sambhar on all joyous occasions like weddings and other festivities. Kaalu Morkuzhambu is not only a delicacy but it also adds beauty to a banana leaf meal where  an array of other colourful dishes are served.


Field beans / Kaalu - 1 cup 
Thick curds - 2 cups 
Salt - 1 tsp 
Turmeric powder - 1/4 tsp 
Bengal gram flour/Besan - 2 tbsps 
Rice flour - 2 tbsps 
Fresh coconut gratings - 2 tbsps 
Green chillies - 4 
Coriander seeds - 2 tsps 
Cumin seeds - 1 tsp 
Sesame oil - 1 tsp 
Mustad seeds - 1/4 tsp 
Fenugreek seeds - 1 pinch 
Red chillies - 2 
Asafoetida - 1 pinch 
Curry leaves - a few 
Chopped Coriander leaves - for garnishing 


1. Cook Kaalu till tender and keep aside. 
2. Grind coconut gratings with coriander seeds, cumin seeds and green chillies into a smooth paste. 
3. Add besan, rice flour, turmeric powder, salt and the ground paste to the curd and blend well. Add 1/2 to 1 cup of water if the blend is too thick. 
4. Add the cooked Kaalu to the curd mixture. 

5. Heat oil in a seasoning ladle and add mustard seeds. 
6. When it splutters add the fenugreek seeds followed by broken red chillies. 
7. When the chillies turn crisp add asafoetida and curry leaves. 
8. Add the seasoning to the Mor Kuzhambu
9. Now cook the Kaalu Mor Kuzhambu on medium flame stirring now and then. 
10. Switch off flame when the Kaalu Mor Kuzhambu is just about to boil and garnish with chopped coriander leaves. 

Enjoy the delicious Kaalu Mor Kuzhambu with steaming hot rice topped with a spoon of fresh ghee.