A tangy and creamy South Indian yogurt curry made with a spiced coconut paste. This comforting dish, often featuring tender vegetables, is a perfect pairing for steamed rice and a side of crispy papad.
Prep15 min
Cook20 min
Soak30 min
Servings4
Serving size: 1 cup
191cal
5gprotein
12gcarbs
Ingredients
1 tbsp Toor Dal (Also known as split pigeon peas)
1 tsp Chana Dal (Also known as split chickpeas)
0.5 cup Fresh Grated Coconut (Frozen can be used after thawing)
3 pcs Green Chillies (Adjust to your spice preference)
1 inch Ginger (Peeled and roughly chopped)
1 tsp Cumin Seeds
1.5 cup Curd (Preferably sour, whisked until smooth)
1 tsp Rice Flour (Acts as a stabilizer to prevent curdling)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Crispy, golden-brown potato cubes tossed with simple South Indian spices. A perfect and quick side dish that pairs wonderfully with rice, sambar, or rasam, ready in just 30 minutes.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Mor Kuzhambu, Steamed Basmati Rice, Potato Fry and Mango Pickle
Creamy, tangy Mor Kuzhambu with crispy potato fry – an energy-giving comfort food that's simply delicious!
This south_indian dish is perfect for lunch. With 763.46 calories and 13.780000000000001g of protein per serving, it's a nutritious choice for your meal plan.
14gfat
(Peeled and cut into 1-inch cubes)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
2.75 cup Water (Divided for grinding, cooking, and the base)
2 tbsp Coconut Oil (For authentic flavor)
1 tsp Mustard Seeds
0.5 tsp Urad Dal (Split and skinned black gram)
2 pcs Dried Red Chillies (Broken into halves)
1 sprig Curry Leaves
0.25 tsp Hing (Asafoetida, use gluten-free if needed)
Instructions
1
Prepare the Grinding Paste
Soak the toor dal and chana dal in warm water for at least 30 minutes. Drain completely.
In a blender jar, combine the soaked dals, fresh grated coconut, green chillies, ginger, and cumin seeds.
Add about 1/4 cup of water and grind to a very smooth, fine paste. Set aside.
2
Cook the Ash Gourd
In a medium-sized pot or kadai, add the cubed ash gourd, turmeric powder, and 1 cup of water.
Bring to a boil over medium heat and cook for 8-10 minutes, or until the ash gourd is tender and translucent.
3
Cook the Ground Paste
Add the prepared coconut-dal paste to the pot with the cooked ash gourd. Add salt and mix well.
Rinse the blender jar with about 1/4 cup of water and add it to the pot.
Cook on medium-low heat for 5-7 minutes, stirring occasionally, until the raw smell of the paste disappears and the mixture thickens slightly.
4
Prepare the Yogurt Base
While the paste is cooking, prepare the yogurt. In a separate bowl, whisk the curd until it is completely smooth and lump-free.
Add the rice flour and the remaining 1.5 cups of water to the whisked curd.
Whisk again until the rice flour is fully incorporated and the mixture has a uniform, thin consistency.
5
Combine and Finish the Kuzhambu
Reduce the heat of the pot to the absolute lowest setting. This is crucial to prevent curdling.
Slowly pour the yogurt mixture into the pot, stirring continuously with your other hand.
Continue to stir gently and cook on low heat for 3-4 minutes. The kuzhambu will become frothy on top. Do not let it come to a rolling boil.
Once it's heated through and frothy, turn off the heat.
6
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the coconut oil over medium heat.
Once the oil is hot, add the mustard seeds. Wait for them to splutter completely.
Add the urad dal, broken dried red chillies, and curry leaves. Sauté for 30-40 seconds until the urad dal turns a light golden brown.
Finally, add the hing, give it a quick stir for 2 seconds, and immediately turn off the heat.
7
Combine and Serve
Pour the hot tempering over the prepared Mor Kuzhambu.
Mix gently and serve immediately with hot steamed rice and a side of poriyal (stir-fried vegetables) or appalam (papad).
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Potatoes (About 3-4 medium, peeled and cut into 1/2-inch cubes)
4 cups Water (For soaking the potatoes)
4 tbsp Vegetable Oil (Or any neutral cooking oil)
1 tsp Mustard Seeds
1 tsp Urad Dal (Optional, for added crunch)
10 leaves Curry Leaves (Fresh or dried)
0.25 tsp Hing (Use gluten-free hing for a gluten-free dish)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Potatoes
Peel the potatoes and chop them into uniform 1/2-inch cubes.
Place the cubes in a large bowl of cold water and let them soak for 10-15 minutes. This removes excess starch and helps them get crispy.
Drain the potatoes completely using a colander and pat them thoroughly dry with a kitchen towel. This step is crucial to prevent splattering and to ensure they fry well.
2
Temper the Spices
Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter, which should take about 30 seconds.
Add the urad dal and fry for about 1 minute until it turns a light golden brown.
Carefully add the curry leaves and hing, and sauté for another 30 seconds until the leaves are crisp and fragrant.
3
Cook the Potatoes
Add the dried potato cubes to the pan. Sprinkle with turmeric powder and salt.
Stir well to ensure all the potato pieces are evenly coated with the oil and spices.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Spread the potatoes in a single layer. Cover the pan and cook on low-medium heat for 5-7 minutes, until they are about 50% cooked and slightly tender when pierced with a fork.
4
Fry Until Crispy
Uncover the pan and increase the heat to medium.
Continue to cook for another 10-12 minutes, stirring gently every 2-3 minutes.
Allow the potatoes to form a golden-brown crust on the bottom before flipping. Avoid stirring too frequently as this will prevent them from becoming crispy.
Cook until the potatoes are tender on the inside and crisp and golden on the outside.
5
Add Final Spices and Serve
Once the potatoes are perfectly cooked, reduce the heat to low.
Sprinkle the red chili powder over the potatoes and mix gently to coat them evenly.
Cook for one more minute, being careful not to burn the chili powder.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
