I made
mullangi mor kuzhambu or radish yoghurt curry or mooli kadi (okay enough of my
translations)... I prepared it with a quite elaborate recipe derived from
several blogs and from mom’s kitchen. I’ve used radish in this recipe which is
also a first time experience but it really was awesome. I know it sounds like
self-praising, but if you had tasted the mor kuzhambu that I had attempted
twice earlier you’ll completely agree with me (they had turned
disasters). Except for tur dal (pigeon peas) I’ve used every possible
ingredient that possibly can go into the mor kuzhambu making; however people
generally choose only a subset of this in their recipe.
Serves: 2
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Ingredients:
1.
Curd – 2 cups
2.
Turmeric powder – 2 pinches
3.
Asafoetida – 1 pinch
4.
Radish – 1 large
5.
Curry leaves – 1 sprig
6.
Coriander chopped – 2 tbsp
7.
Green chili – 1
8.
Coconut grated – 2 tbsp
9.
Ginger – 1” piece
10. Fenugreek seeds – ¼ tsp
11. Coriander
seeds – 1 tbsp
12.Cumin seeds – ½ + ¼ tsp
13. Pepper corns – ½ tsp
14. Dry chili – 2
15. Bengal gram or Tur dal – 2 tbsp
16. Raw rice – 2 tbsp
17. Salt to taste
18. Oil – ½ tbsp
19. Mustard seeds – ¼ tsp
20.
Mor milagai/ yoghurt chilies – 2
Method:
Step 1:
Soak the rice & Bengal gram together for 15 minutes. Dry roast dry chilies,
pepper corns, cumin seeds, fenugreek seeds, coriander seeds separately.
Step 2:
Grind together into a fine paste: the soaked rice & dal, dry roasted ingredients,
coconut, green chili and ginger. Dilute it with a cup of water and keep aside.
Step 3:
Beat sour curds with turmeric and asafoetida to a smooth consistency.
Step 4:
Peel and cut the radish into thick half circles and sauté them in few drops of
oil with some salt until it is done. Keep it aside.
Step 5:
Now in a kadai prepare tempering by heating some oil, spluttering mustards seeds
& cumin seeds, adding curry leaves & yoghurt chilies and then add the masala
mix in simmer while stirring.
Step 6:
When it starts to boil pour the beaten curds and add the radish and keep
stirring until you see it bubbling. Now add salt, mix and transfer to a
different container immediately. Garnish with coriander.
Step 7: Serve with hot steamed rice along with appalams (Kundan & I prefer different types of deep fried vathals to go with this)
TIPS:
*Stopping
to stir, high heat, unbeaten curds and salted curds might curdle the curry. It
doesn’t happen always but I would be careful.
*You
can avoid dry chilies & pepper corns and add more green chilies to give brighter
color.
*You can
avoid rice and add rice flour to the ground masala mix or even skip it
completely; it is for thickening the curry and dal would do that job to some
extent.
