This is me saying hello from Mumbai. I got here over the weekend to spend a week with my parents. Every time I plan a visit to my parents’ place, I have visions of having strong filter coffee while reading the newspaper in the morning, lounging around the sofa the entire day watching pointless television serials, getting my favourite dishes piping hot and fresh and spending time with my friends talking about everything and nothing. But what actually happens is I am rushing from one place to another cursing the Mumbai traffic, gulping down the coffee in a minute, shopping in a frenzy and meeting so many people but talking jut a few sentences and rushing again. The only thing that remains constant is mom managing to make all my favourite dishes despite any crazy schedule we have.
One of my favourite dishes is this mor kozhambu. I love my mom’s version but I never manage to nail it and so I picked this recipe online despite my mother fuming. This is the last week of this Mega Marathon and I am showcasing miscallenous proteins – from diary based to flour based to eggs.
Mor Kozhambu ( curd based sambhar) is a creamy concoction of curds, coriander seeds, some lady’s fingers and few spices. It goes very well with beans parupu usili and rice.
Protein – Curds
Recipe from here
WHAT WE NEED
Lady’s fingers 5-6
Canola oil 2 tsp
Curds 3 cups
Turmeric 1/4 tsp
Coconut, grated 1/2 cup
Green chillies 3-4
Split pigeon peas 1 tsp
Coriander seeds 2 tsp
Cumin seeds 1 tsp
Raw rice 1/2 tsp
Coconut oil 1 tsp
Mustard seeds 1/2 tsp
Curry leaves 2 sprigs
WHAT TO DO
- Soak the split pigeon peas, coriander seeds, cumin seeds and raw rice in hot water for 10 minutes
- Cut the lady’s fingers into 3″ pieces and fry them in the canola oil for 4-5 minutes with salt till it is cooked
- Drain the water and grind the soaked ingredients along with green chillies and coconut to a fine paste. Add little water, if needed
- Take the curds in a vessel and whisk it well
- Add the turmeric powder and salt and mix well
- Add the lady’s fingers and ground paste and mix well
- Cook on medium low flame till it comes to a boil
- Simmer for 3-4 minutes and take off the heat
- Heat coconut oil in a small pan and add mustard seeds and curry leaves
- Pour it over the mor kozhambu
- Enjoy it with rice, Adai or sevai
- The lady’s finger can be replaced with ash gourd or chow chow. These do not need to be sautéed. Cook them in a little water for 5-6 minutes and add to the curds
This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80
yum ! i think my MIL has the same recipe 🙂 and it looks great with that Usli (my fav combo) .. how long r u in mumbai ? can we catch up ?ping me
You took me on a trip with your imagined day spent!..its been ages, really ages since I spent a day like that..guess spinster period never comes..this one is a classic one to enjoy!
It is always impossible to make a dish with the same flavour as moms. because it also has her love as the main ingredient. This version of mor kulambu looks so good. Love this with rice and papad.
One of my fav go to dish with Rice.. Simply love mor kuzhambu..
Oh hi there in mumbai. 😉 Same thing happens to me whenever I visit chennai. I dunno if I will ever get a relaxing vacation. Between this mor kuzhmabu is very nice. Love that color and it has come out really well.
Mums are the best.. I miss mine. This curry is new to me, have heard of it but never tried it. Sounds interesting and tasty.
Mumbai is a crazy place and one is always running from one end to the other , but great you got a chance to spend time with family . Maa ke haath ka khana koi nahi bana sakta , right ?
Your dishes look fabulous !
My spinsterhood comes only once in 2 years when we do our meets. Your mums kadhi, as we call it, is similar to my moms only she used besan. Just today I was remembering it this version sounds delicious to make as I am off besan right now. Good one. Pics are fab.
Had a chance to visit Mumbai,so much of traffic as much as like Chennai and language is definitely a problem for us. Looks like you had a fabulous time with your parents. Mor kuzhambu and usili, a prefect pair, drooling here.
Paneer is a big source of protein but somehow it didn’t strike to me that curd is also a good source of protein. Nice pick. Classic recipe.