seppankizhangu mor kuzhambu recipe, சேப்பங்கிழங்கு மோர் குழம்பு

seppankizhangu mor kuzhambu recipe, A South Indian style Arbi Kadi. cheppamkezhangu mor kuzhambu(taro root or colocasia cooked in sour buttermilk based gravy).

seppankizhangu mor kuzhambu recipe follows some common preparation of South Indian more kulambu. Tastes great and a summertime special dish. It’s tastes sour and you pretty much love it with hot steaming rice, potato fry or paruppu usili. sakkaraivalli kizhangu cutlet, Karunai kizhangu kara kuzhambu, sakkaraivalli kizhangu dosai, Senai kizhangu masiyal, Senai kizhangu varuval are some kizhangu recipes.

I simply followed my Iyengar mami’s mor kuzhambu recipe, a little variation in recipes is always intriguing for me as a blogger and also love her version too. My mom always says that I am an expert in making mor kuzhambu. I always make the perfect mor kuzhambu. Let me share some tips & tricks.

how to get the perfect color and texture of mor kuzhambu?

The actual mor kuzhambu texture is smooth not so runny not so thick consistency– Yes it depends upon how much dal & rice you are soaking and grinding. always follow the exact measurement mentioned in the recipe. more dal & rice added to the mor kuzhambu make very thick and then you will add more water to make it lose, finally end up with watery mor kuzhambu so make sure that you add the exact amount of dal or rice for soaking & grinding.
The Perfect color of mor kuzhambu is mild yellow not bright yellow without turmeric domination or white or pale.
Curdling of mor kuzhambu, yes it depends when you are adding the buttermilk and when you stop the process. Initially, you will add the grounded paste and boil it. At that time the vegetables also cook well and the raw smell goes off. In the final stage, we have to add the buttermilk and that milk should not boil for long. If it occurs then the mor kuzhambu turns crudely.

Find my other mor kuzhambu recipe collections like,

Iyengar style seppankizhangu mor kuzhambu recipe video,

seppankizhangu mor kuzhambu recipe, more kulambu with arbi / taro root/Colocasia, step by step instructions:

Pre-Preparation step:
Firstly Soak Toor dal, chilies, cumin seeds,coriander seeds for an hour.
Boil the taro roots/seppankizhangu, peel the skin and dice it, keep aside.

Mor Kuzhambu Preparation:
For Mor Kuzhambu, grind the soaked ingredients with 2 tbsp freshly grated coconut, curry leaves and grind to a fine paste with little water.

Heat temper with mustard seeds, curry leaves, chili in coconut oil and fry the boiled seppankizhangu in the oil, fry till it becomes a little crisp.
Add ground coconut paste with the fried colocasia(சேப்பங்கிழங்கு) and 1 cup water.
Mix well and cook till it boils over medium heat, keeps stirring once in a while.
Add turmeric powder and salt, mix well.

when it starts to boil, add a cup of sour yogurt or curd. mix well.
garnish with coriander seeds. once it is foaming on top switch off the stove. served seppankizhangu mor kuzhambu with steamed rice and any curry of your choice!

seppankizhangu mor kuzhambu recipe in Tamil/சேப்பங்கிழங்கு மோர் குழம்பு

seppankizhangu mor kuzhambu recipe, சேப்பங்கிழங்கு மோர் குழம்பு

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Prep time

1 min

Cook time

20 mins

Total time

21 mins

Learn to make the best Iyengar traditional style seppankizhangu mor kuzhambu under 30 mins. Fried taro roots/colocasia in buttermilk curry is seppankizhangu mor kuzhambu. South Indian mor kuzhambu recipe, more kulambu,mor kulambu with step by step photo/video.

Author: Premalatha Aravindhan

Recipe type: Mor Kuzhambu

Cuisine: TamilNadu

Serves: 4

Ingredients

For soak & grind the mor kuzhambu masala we need:
2 tsp Toor dal(துவரம் பருப்பு)
2 tbsp of freshly grated coconut(துருவிய தேங்காய்)
1 green chili (பச்சை மிளகாய்)
1 dry red chili(சிகப்பு மிளகாய்)
1 tsp coriander seeds(முழு கொத்தமல்லி)
few curry leaves(கருவேப்பில்லை)
3 tsp water(for grinding)
For Mor Kuzhambu:
1 cup sour curd(புளிச்ச தயிர்)
1 cups of water
1 tbsp coconut oil(தேங்காய் எண்ணெய்)
200g Taro Roots/Colocassica(சேப்பங்கிழங்கு)
A pinch turmeric powder(மஞ்சள் தூள்)
2 tsp salt(உப்பு)
Tempering:
1 tsp mustard seeds(கடுகு)
a pinch hing(பெருங்காயம்)
2 dry red chili(சிகப்பு மிளகாய்)
few curry leaves (கருவேப்பில்லை)
1 tsp coconut oil (தேங்காய் எண்ணெய்)

Instructions

Firstly Soak Toor dal, chilies, cumin seeds,coriander seeds for an hour.
Boil the taro roots/seppankizhangu, peel the skin and dice it, keep aside.
For Mor Kuzhambu, grind the soaked ingredients with 2 tbsp freshly grated coconut, curry leaves and grind to a fine paste with little water.
Heat temper with mustard seeds, curry leaves, chili in coconut oil and fry the boiled seppankizhangu in the oil, fry till it becomes a little crisp.
Add ground coconut paste with the fried colocasia(சேப்பங்கிழங்கு) and 1 cup water.
Mix well and cook till it boils over medium heat, keeps stirring once in a while.
Add turmeric powder and salt, mix well.
when it starts to boil, add a cup of sour yogurt or curd. mix well.
garnish with coriander seeds. once it is foaming on top switch off the stove. served seppankizhangu mor kuzhambu with steamed rice and any curry of your choice!

Notes

Adjust the salt and spice according to your tastebuds.
always fry the seppankizhangu in low to medium flame, so that the seppankizhangu cook well. also, do not over fry the seppankizhangu.
don't add water while frying the seppankizhangu becomes soggy.

Iyengar style Seppankizhangu mor kuzhambu

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