Mor kuzhambu premix | instant mor kuzhambu powder

ByVidya Srinivasan
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Mor kuzhambu premix | instant mor kuzhambu powder | Arachuvitta more kulambu | mor kulambu | Tamil Nadu style mor kuzhambu | patti mor kuzhambu | south Indian mor kuzhambu mix | grand sweets style podi with step-by-step pictures and video recipe. Check out the mor kuzhambu mix video recipe and if you like the video pls SUBSCRIBE to my channel. recipe with step-by-step pictures and video recipes. Check out other podi varieties’ video

Close-up of jar with mor kuzhambu premix powder on a black surface.

Why instant mor kuzhambu powder

Many times for weekday lunch we need some quick lunch options. if you make and keep mor kulambu powder, you can prepare flavorful kuzhambu in 10 minutes. Premix powder stays good for months at room temperature.

Iyengar mor kuzhambu

No garlic mor kulambu is traditionally prepared in Iyer and Iyengar households. Kuzhambu stays good a day but podi stays good for a month at room temperature. If you prepare this podi, you can take it during flight travel. Also works best for quick Airbnb cooking. best bachelor and elderly-friendly recipe

HOW MUCH CURD SHOULD I USE FOR THE KUZHAMBU RECIPE?

The amount of curd depends on its sourness so adjust the quantity accordingly.

TIPS TO ROAST RED CHILLI

I would recommend roasting the red chilli along with other ingredients. Always roast the whole red chilli. if you remove the chilli cap, seeds might turn bitter while roasting. remove the cap just before grinding.

Delicious mor kuzhambu prepared with premix, perfect for quick South Indian meals.

Veggies for kuzhambu

You can use okra, Brinjal, drumstick, vathal, pumpkin, chow chow, etc while preparing kuzhambu. For the instant travel-friendly version I didn’t use any vegetables

Can I roast all the ingredients together?

No roast coconut separately and grind it after powdering the dal else the coconut might turn oily.

SHELF LIFE OF mor kulambu podi

Cool the podi completely then store it in an airtight container.  You can store the premix at room temperature or in the fridge. Podi stays good for a month at room temperature. Always use a dry and clean spoon for a longer shelf life

WILL THE PODI TASTE SPICY?

 I used Karnataka red chilli and green chilli.. Adjust the chillies according to your spice. My version of kulambu podi is not spicy. It is a kids-friendly spice.

PULSE and grind THE PODI

I would recommend pulsing the podi a few times for the perfect grainy texture. Mix well after each pulse. after the podi turns to a coarse texture grind it to your desired texture.

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Quick and easy mor kuzhambu premix for traditional South Indian cuisine.

Ingredients

Roast and grind

2 tsp Chana dal

1/2 pepper

2 tbsp toor dal

2 tsp cumin seeds

4 red chilli

2 green chilli

1/4 cup coriander seeds

1 tbsp Asafoetida 

Small piece ginger 

1 tsp turmeric powder

1/2 cup coconut

1 tsp rice flour 

Mor kulambu

1/2 tbsp coconut oil

2 tbsp mor kuzhambu mix

1/2 cup + extra water

1 cup curd

Required salt

how to make iyer mor kuzhambu premix powder step-by-step pictures

  • Turn on a wide-bottomed pan on low heat
  • When pan turns hot add Chana dal, coriander seeds, toor dal, pepper, and cumin seeds; mix well and roast till dal turns golden brown

Coriander seeds being roasted for traditional Mor Kuzhambu premix preparation.

Toor dal roasting for instant mor kuzhambu powder preparation.

Roasted lentils and spices for instant mor kuzhambu powder preparation.

Roasted lentils and pepper for instant Mor Kuzhambu powder preparation.

Cumin seeds and split yellow lentils in a pan for mor kuzhambu premix.

Roasted yellow lentils in a pan for mor kuzhambu premix preparation.

  • turn off the stove;  add asafoetida and rice flour

Instant mor kuzhambu powder with asaoetida, 1 tbsp for authentic flavor.

Rice and lentils for instant mor kuzhambu powder preparation.

  • Add green chilli, red chilli, and ginger; saute till the green chilli color changes

Green chilli cooking for mor kuzhambu premix.

Bright red dry red chilies and fresh green chilies in a black skillet.

Preparing mor kuzhambu with premix, chilies, ginger, and garlic in a pan.

  • Furthermore, add coconut and saute till moisture evaporates and changes color; cool

Instant coconut mor kuzhambu powder for traditional South Indian cooking.

Traditional Mor Kuzhambu premix for quick preparation of authentic South Indian curry.

Close-up of mor kuzhambu ingredients cooking in a pan with spices and coconut.

Instant Mor Kuzhambu Powder for Quick Cooking.

Instant mor kuzhambu powder being added to a cooking pan with spices and coconut.

  • grind the dal mixture; grind first

Close-up of mor kuzhambu premix powder in a blender for authentic South Indian curry.

Red chili in a glass jar for mor kuzhambu premix, adding spice and flavor to traditional South India.

Close-up of mor kuzhambu premix powder in a blender for authentic South Indian curry.

  • Add turmeric powder and coconut mixture; grind again

Turmeric powder and premix for instant Mor Kuzhambu preparation.

Instant coconut mor kuzhambu powder in a stainless steel bowl with ingredients.

Preparing instant mor kuzhambu powder with a hand grinding process.

  • Transfer to a plate and 

Instant mor kuzhambu powder for traditional South Indian cuisine.

Tempering 

  • Add curry leaves and mustard seeds; saute for 30 seconds

Curry leaves in a skillet, ready to be used in traditional mor kuzhambu premix for authentic flavor.

Instant mor kuzhambu powder for quick and flavorful South Indian dishes.

  • Furthermore, add fenugreek seeds; saute till mustard seeds splutter and fenugreek seeds turn golden brown  

Fenugreek seeds being added to a pan for mor kuzhambu premix.

Traditional mor kuzhambu premix with spices and curry leaves in a pan.

Instant Mor Kuzhambu Powder for quick South Indian curry.

  •  Transfer to the kuzhambu powder; mix well and store in an airtight container

Traditional tempering spice mix with turmeric and curry leaves for authentic flavor.

Instant mor kuzhambu powder for quick traditional South Indian dishes.

mor kuzhambu

Ingredients 

1/2 tbsp coconut  oil

2 mor kulambu powder

required salt

1 cup thick curd

1/2 cup + extra water

How to make iyer mor kulambu with step-by-step pictures

  • Whisk curd well and keep it aside

Whisking curd in a bowl for traditional Mor Kuzhambu recipe.

  • Add oil and heat

Stainless steel cooking pot with heating oil for traditional mor kuzhambu preparation.

  • furthermore, add kuzhambu podi; a quick mix

Image of mor kuzhambu premix powder in a stainless steel pot for cooking.

Preparing instant mor kuzhambu powder in a stainless steel pot for traditional South Indian cuisine.

Quick and easy mor kuzhambu premix for authentic South Indian flavor.

  • add water and salt; mix well and boil 

Preparing mor kuzhambu with water in a stainless steel pot for authentic South Indian cuisine.

Preparing instant mor kuzhambu with premix and required salt in a stainless steel pot.

Quickly prepare flavorful mor kuzhambu with this premix powder for authentic South Indian cuisine.

  • Simmer and add curd

Add and mix well for a quick, flavorful Mor Kuzhambu premix. Perfect for authentic South Indian cuis.

  • Mix well and saute for 30 seconds; kuzhambu ready

 

Creamy mor kuzhambu being stirred in a stainless steel pot, ready to serve.

Quick and easy mor kuzhambu premix for traditional South Indian cuisine.

Close-up of jar with mor kuzhambu premix powder on a black surface.

Mor kuzhambu premix

instant mor kulambu
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Ingredients

Roast and grind

  • 2 tsp Chana dal
  • 1/2 pepper
  • 2 tbsp toor dal
  • 2 tsp cumin seeds
  • 4 red chilli
  • 2 green chilli
  • 1/4 cup coriander seeds
  • 1 tbsp Asafoetida
  • Small piece ginger
  • 1 tsp turmeric powder
  • 1/2 cup coconut
  • 1 tsp rice flour

Mor kulambu

  • 1/2 tbsp coconut oil
  • 2 tbsp mor kuzhambu mix
  • 1/2 cup + extra water
  • 1 cup curd
  • Required salt
  • mor kuzhambu
  • Ingredients
  • 1/2 tbsp coconut oil
  • 2 mor kulambu powder
  • required salt
  • 1 cup thick curd
  • 1/2 cup + extra water

Instructions

roast and grind

  • Turn on a wide-bottomed pan on low heat
  • When pan turns hot add Chana dal, coriander seeds, toor dal, pepper and cumin seeds; mix well and roast till dal turns golden brown
  • turn off the stove; add asafoetida and rice flour
  • Add green chilli, red chilli, ginger ; saute till green chilli color changes
  • Furthermore add coconut and saute till moisture evaporates and change color ; cool
  • grind the dal mixture ; grind first
  • Add turmeric powder and coconut mixture; grind again
  • Transfer to a plate and cool

Tempering

  • Add curry leaves and mustard seeds ; saute for 30 seconds
  • Furthermore add fenugreek seeds; saute till mustard seeds splitters and fenugreek seeds turn golden brown
  • Transfer to the kuzhambu powder; mix well and store in an airtight container

mor kulambu

  • Whisk curd well and keep aside
  • Add oil and heat
  • furthermore, add kuzhambu podi; quick mix
  • add water, and salt; mix well and boil
  • Simmer and add curd
  • Mix well and saute for 30 seconds; kuzhambu ready

Video

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