Pachai Mor Kulambu or Raw buttermilk Kulambu is of the
regular dish in my mom’s house. After coming to Singapore I totally forgot this
dish. I prepared this dish last week and it became a hit in my house. It is a
very easy dish which can be done in few minutes if we have the powder
ready. This dish does not need any coconut
which makes it easier for me to cook as we get only the prepacked coconut nearby
my place and I like to use the fresh ones always. This dish can be mixed with
rice like a regular mor kulambu or it also goes well like a raita.
Here goes the receipe.
Pachai Mor Kulambu | Raw Buttermilk Kulambu
Recipe Cuisine : Indian | Category : Main dish
Preparation time : 10 mins | Cooking time : 10 mins
Yields : 2 cups
Ingredients
For the powder
Pepper – 1 spoon
Cumin seeds – 1 spoon
Coriander seed – 1 spoon
Black urad dhal – 1 spoon
Methi – ½ spoon
Dry chili – 1
Curry Leaves - few
For the dish
Fresh Yogurd/curd –2 ½ cup
Salt – to taste
Vegetables(ladies finger) – ¾ cup
Oil – 1 spoon
Water – adjust accordingly
Coriander – a small bunch
To Temper
Oil –1 spoon
Mustard – 1/3 spoon
Hing – a pinch
|
Measurements
1 tsp = 5ml
1 tblsp – 15 ml
1 cup = 250 ml
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Preparation
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1. Dry
roast the ingredients in “For the powder” table without any oil.
2. Let
it cool. Grind it to a nice powder.
3. Fry
or boil the vegetables. Potato or yam needs to be boiled. Ladies finger
should be fried. You may add any other vegetables of your choice and cook it. Add salt for the vegetable.
4. Beat
the yogurt without water.
5. Add
the powder, salt and the vegetables and mix them.
6. If
the yogurt is still thick then add water, else it is not needed.
 
7. Temper
with the items in “To temper” table and garnish with coriander leaves
 
Pachai mor Kulambu is ready to
be served with hot rice.
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Notes
- Yogurt should not be sour.
- Make sure the dish doesn’t become too watery , else if would be difficult to mix it with rice.
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