Mor Kozhambu Recipe

Cooking Directions

• STEP 1.Grind coconut, cumin seeds, and green chilies to a smooth paste.
• STEP 2.Whisk yogurt with water and add the ground paste. Mix well.
• STEP 3.Heat oil in a pan and add mustard seeds, fenugreek seeds, and curry leaves.
• STEP 4.Add chopped vegetables, turmeric powder, and salt. Cook until the vegetables are tender.
• STEP 5.Add the yogurt mixture to the pan and simmer for a few minutes.
• STEP 6.Garnish with coriander leaves and serve hot with rice.

Cooking Tips

• You can use any vegetables of your choice like ash gourd, okra, or drumstick.
• Make sure to whisk the yogurt well to avoid lumps in the curry.
• You can add a pinch of asafoetida for additional flavor.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the Mor Kozhambu with steamed rice and papad for a complete meal.