Mor Kuzhambu

 Growing up vegetarian along with dhal, pulses and whole grains, dairy and dairy-based dishes were the center of the table. This included yogurt with greens or Mor Keerai, yogurt with tomato or onions or carrots which is the Raitas and of course the king of south Indian yogurt-based dishes the flaming yellow Mor Kuzhambu. When my mother would travel to Chennai with my brother and me she would leave my father in Bombay with big pots of Mor Kuzhambu, Avial and Vatha Kuzhambu which he would stretch out and eat over weeks. 

The ginger and green chilies were my mother’s secret ingredients along with the standard tumeric powder, cumin, coriander seeds and grated coconut. And of course the hing or asafetida laced garnish along with oil splattered mustard, urad dhal and cracked red chilies were too. 

After having destroyed with bent blades, magic bullets and food processors I have settled comfortably with the Cuisinart spice and nut grinder which is a must for any kitchen that is going to cook Indian food. 

This dish goes well with Indian bread of any kind such as chapatis or naan but I eat it with my favorite savory puffed rice cakes or idlis. 

2 tsp of turmeric powder, 3 tablespoons of coriander seeds , 3 tablespoons of cumin , a chunk 
of ginger, 3 green chilies 

toast dry spices in pan 

Add to spice grinder 

Grind to fine powder 

Add ground spices and ginger and chilies to mixer 

8 cups of yogurt, 2 cups of grated coconut, 1/2 cup of rice flour 

Add  yogurt and coconut to mixer with spices and ginger and chilies 

Dissolve rice flour in water 

Add to mixer and grind 

Cut and boil a bunch of carrots and potatoes 

Add contents of mixer to a large pot and then in goes the boiled vegetables 
Cook for no longer than 15 min 

The holy grail of South Indian cooking according to my mother
2 tsp of mustard seeds, 2 tsp of urad dhal, 2 red chilies, 1 tsp of asafetida powder or hing 

Sauté the above in oil until all the mustard seeds crack open 

Add to the flaming yellow Mor Kuzhambu

Bon Appetit!