Eggplant MorKuzhambu
December 10, 2010
MORKUZHAMBU
This is just a very different sauce made with Buttermilk. "Mor" means buttermilk in Tamil. So named - Mor kuzhambu, Besan flour is used to make the sauce nice and thick. So its just a thickening agent so use very less. And then you can use desired vegetables. You can also soak vadai in it. Willbe really awesome. I love to make Vadai with lentils and add to it.
Cuisine : South Indian
Preparation time : 15 min
Cooking time : 10 mins
Course : Main Course
Main Ingredients : Besan flour and Butter Milk
Ingredients :
Besan Flour - 2 tbsp
Butter Milk - 1 cup
Green chilli - 5
Ginger chopped - 2 tbsp
Jeera - 1 tbsp
Coconut shredded - 2 tbsp
Kathrikai - 2 diced
Mustard and urud dal - 1 tbsp
Turmeric - 1 tsp
Curry leaves few
Asafoetida a pinch
oil - 2 tbsp
Salt to taste
Preparation :
- Heat the pan, add 1 tbsp of oil, add jeera, chopped ginger, green chilli. Fry it. This is the first thing you have to do before you make the morkuzhambu.
- Grind it with Butter milk, besan flour/kadalai mavu, coconut.
- Then add oil, add jeera, mustard, urud dal and curry leaves.
- Then add the chopped Eggplant, cook by adding little water and turmeric. When you can see the eggplant is almost done you can turn the heat to low.
- Add the ground paste to it. Dont let it boil, just turn it off, when you can see the bubbles on the side. That will do.
- Add salt to taste.
- Garnish with cilantro.
Serve it hot with rice.
Serving per recipe : 4
Calories per serving : 110
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