Mor Kozhambu (south indian kadi)

The main diet of Iyer Brahmins is composed of vegetarian food comprising of mainly rice and accompanied by Sambhar, rasam, kootu etc. Sambhar is also called kozhumbu in Tamil. This Kozhumbu is made in different types using various ingredient base. Generally the base is of tamarind pulp, but a different variety is also made using tangy Buttermilk or Mor called Mor Kozhumbu.

This Mor Kozhambu is a well-known and very popular dish in every Tamil Iyer house hold. To this you can add vegetables like lady's finger or okra, white pumpkin, Colocassia, lentil dumplings etc.

Similar to this, people in Maharashtra and in North india prepare Kadi made from buttermilk and besan.

My husband hails from the very famous Tanjore household where every person enjoy food to their heart content. He loves this tangy concoction the way his mother makes it and I must say that my mother-in-law is a great cook!

I learnt this recipe from my mother-in-law and now I can say that I am trying to gain expertise in this too!

There are many recipes that I have learnt from her and my father-in-law and will add it as and when time permits!

In this Mor Kozhumbu I am going to add Okra or Vendakkai in Tamil.

Ingredients

• 4-5 cups buttermilk
• 1/2 tsp toor dal
• 1/2 tsp channa dal
• 1/2 tsp corriander seeds
• 1/2 tsp raw rice
• 2-3 tsp jeera
• 4-5 Green chillies
• 1/2 cup grated coconut
• 10-12 curry leaves
• Salt to taste
• 5-6 okra (cut into medium size pieces)
• A pinch of Turmeric
• 1-2 tsp oil
• 1 tsp mustard seeds

How to make it:

1. Soak the toor dal, channa dal, corriander seeds in some water for 1/2 hr
2. Fry the Okra pieces in some oil with a pinch of turmeric and salt. Fry well and then add some water so that the Okra cooks well. (If you fry the okra well, it will not get slimy when you add water)
3. Now take a blender / mixer. Add grated coconut, green chillies, jeera and the soaked dals and corriander seeds. Add a little salt and grind. Instead of adding water add some buttermilk and grind it to a paste.
4. Next, either you can mix the paste into the rest of the butter milk or you can add all the buttermilk in the blender and blend it once.
5. Transfer the buttermilk mixture into a heavy bottom vessel and place it over the stove on medium flame.
6. Keep stirring the mixture else it will curdle.
7. When it is about to boil, add the cooked okra to the buttermilk mixture.
8. Keep stirring and let it boil for a min and switch off the gas.
9. In a Small pan, add some oil. Once heated add mustard seeds to it and let it crackle.
10. Add this tadka to Mor Kuzhambu.

Tasty tangy Vendakkai Mor Kuzhambu is ready. It is best served with Kottavarangai paruppusili. (Another great Tamilian dish)