Tuesday, July 22, 2008

Moorkozambu (Buttermilk sambar)

This is for my friend RAJNI.... She loves this dish...so much so that she prefers it like a soup rather than a curry served over the rice ....
There are many different ways of preparing this dish...I am providing the simplest way which I tend to fall on whenever I feel like eating moorkozambu(pronounced as more-kho-lum-boo)
Later I will try to provide the 2 other versions that I use, my mother's and my mother-in-law's...both of them are expert in moorkozhambu .


To grind
2 table spoon split peas(pottu kadala)
2 or 3 green chilies as per your taste
1 spoon jeera
2.5 table spoon grated coconut dry flakes

3 cups buttermilk
1/2 spoon turmeric
3/4 spoon mustard
2 red chillies
pinch of hing

1 table spoon coconut oil
2 table spoon vegetable or some cooking oil

Vegetable like opo/ white pumpin/ choyote or butternut squash cut into big cubes and boiled/steamed with very less water .

Salt to taste


Grind the ingredients mentioned under to grind to a dry powder

Heat pan in medium flame add 1 table spoon coconut oil, 1 table spoon cooking oil and dump the powder into it
Sauté slightly so that it becomes a mass. Remove pan from flame before the mixtures starts turning brown

Now add buttermilk, turmeric, salt and mix nicely so that powder mixture is dissolved

Bring to a boil...while constantly stirring it

now heat 1 table spoon oil in medium flame, add hing and mustard. When mustard splutters add curry leaves, redchillies and dump the tadka into the sambar, also add the boiled vegetable at this stage

Mix well

If you feel sambar is runny u can mix 1 spoon rice flour in say 1/4 cup water add to sambar and bring to slow boil

If u feel it is not spicy enough u can add red chili powder and bring to boil or break and add the red chillies to tadka to release the heat

if you feel it is not sour enough u can add lemon juice.

Also if you want to use okra/eggplant, cut into small pieces saute nicely in oil and then add it to the kozambu.