Mor Kuzhambu Recipe | How to make Mor Kuzhambu Recipe | (Majjiga Pulusu Recipe)

Hi friends, Thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's Mor kuzhambu or majjiga pulusu. Mor kuzhambu or majjiga pulusu is a South Indian gravy made with buttermilk(mor). Mor Kuzhambu is a best combo with rice. I learned recipe of mor kuzhambu from my uncle who is very good home cook. Mor kuzhambu originates from states of Tamilnadu and Kerala. It is mildly spicy and tangy tastes.
There is a confusion between Punjabi Khadi, Majjiga charu and Majjiga pulusu. But all are not same, there is a lot of difference. Majjiga charu is seasoned with onion and tadka where as punjabi khadi is a concoction of various masalas and onions. But recipe of mor kuzhambu is different from these two, for majjiga pulusu we have to make a paste of coconut and other ingredients. Mix all of them with buttermilk and allow it to boil for a while and lastly temper it with ghee.
Mostly we use fresh ingredients for making mor kuzhambu. Preference is given to use fresh buttermilk instead of sour buttermilk. But some people like the sourness of it so they make it with sour buttermilk. Depends on our choice, I like to make it with fresh homemade buttermilk which has bland taste. Sour buttermilk gets curdle as soon as we cook it.

check out the other gravy recipes for rice here:
Pesarapappu Charu
Chintakaya Ava Pulusu
Kandi pappu Pulusu
Aratikaya Pindimiriyam
Gongura Pulusu

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Mor Kuzhambu Recipe | How to make Mor Kuzhambu Recipe | (Majjiga Pulusu Recipe)
Author: Sailaja Angara
Preparation Time: 30M
Cooking time: 25M
Servings: 4 people

Mor kuzhambu or majjiga pulusu is a South Indian gravy made with buttermilk(mor). Mor Kuzhambu is a best combo with rice.

Ingredients:

• 1/2 ltr Buttermilk
• Salt to Taste
• 1 tsp Turmeric Powder
• 1 Tsp Asafoetida
• 1 tbsp Ghee
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 2 Red Chillis
• 5 to 7 Curry Leaves
• Fistful of Coriander Leaves
• 1/2 Cup Carrot (cubes)
• 1 Onion (sliced)

Ingredients for grinding:
• 1 tbsp Chana Dal/Bengal gram
• 1/2 tbsp Coriander Seeds
• 1 tsp Mustard Seeds
• 6 to 8 Green Chillis
• 5 to 7" Long Ginger
• 1/2" long Tamarind(optional)
• 1 Cup Fresh Coconut

Procedure:

1. Soak chana dal for 30 mins.
2. Cut carrot into cubes and onion into thin slices.
3. Adding onion is optional. Instead we can add bottle gourd, ladies finger also.
4. In a pressure cooker add carrot and onions.
5. Add turmeric powder and little salt.
6. Pressure cook them for 2 whistles.
7. Allow it to cool completely.
8. In a blender jar add all the ingredients under "to grind".
9. Fresh coconut, coriander seeds, soaked chana dal, green chillis, ginger, mustard seeds and tamarind.
10. Add turmeric powder also to get nice tinge.
11. Some people use soaked rice also,but I do not use it.
12. Grind all of them into a smooth paste.
13. While grinding add little water and 1 cup of buttermilk.
14. Once the pressure cools down, add the above grinded paste to it.
15. Add remaining buttermilk and allow it to boil for 3 to 5 minutes.
16. Stir ocassionally so that it won't stick in the bottom.
17. Heat ghee in a kadai, add mustard seeds, cumin seeds and red chillis.
18. Once they start spluttering add curry leaves and coriander leas.
19. Add this tampering to the boiling mor kuzhambu.
20. Let the taste of the tadka sync into the mor kuzhambu.
21. Add asafoetida and allow it to boil for another minute.
22. Serve hot mor kuzhambu with piping rice and a spoon of ghee.