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Tambuli | Thambuli | Cucumber mor kuzhambu | Thambli is an authentic traditional mor kuzhambu recipe. Karnatakaa style instant mor kuzhambu can be prepared within 5 minutes. Tastes good as a rice accompaniment or side for a variety rice
Mor Kuzhambu recipe
I love curd-based recipes and have posted many yogurt-based recipes in TMF. When it comes to Mor kuzhambu variety, I usually prepare a version with ground coconut-like Vendakkai mor kuzhambu, mambazha mor kuzhambu, paruppu Urundai Kuzhambu, thenga aracha Kuzhambu. instant mor Kuzhambu without coconut. This version with ground cucumber is healthy and tasty.
Should I grind curd and prepare tambli?
No, grinding is optional. Alternatively, you can whisk with other ingredients and prepare thambuli. I prefer grinding as it is less of an effort
Can I add vegetables to seasoned Karnataka thambli?
I have used ground cucumber. Instead you have ground have portion and chop remaining. Any other vegetables of choice can be added.
Should I boil mor kuzhambu
No, this is no boil kuzhambu
What tastes best with Mor kulambu?
Yes, Mor kachiyathu tastes best with rasam varieties, potato fry / seppankizhangu fry/ Paruppu usili is our family favorite combo.
Ingredients
To grind
1/2 cup thick curd
Green chilli
1/4 cup coconut
Required salt
1/2 cup curd
To temper
1/2 teaspoon coconut oil
1/4 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 red chilli
Few curry leaves
The generous portion of hing
For kuzhambu
water
Coriander leaves
How to make Moru curry with step-by-step pictures
- In a mixie jar add cucumber, green chilli, coconut and salt; grind well
- Furthermore, add curd and grind again into a smooth texture
- Transfer to the serving dish
- Furthermore, add water according to your preferred consistency; mix well
- Add coconut oil to a wide pan and heat
- When oil is hot add mustard seeds and let them splutter
- Furthermore add cumin seeds, red chilli, and, curry leaves;roast
- Add asafoetida and mix well
- Transfer to the kuzhambu; mix well
- Garnish coriander leaves and serve
Ingredients
To grind
- 1/2 cup thick curd
- Green chilli
- 1/4 cup coconut
- Required salt
- 1/2 cup curd
To temper
- 1/2 teaspoon coconut oil
- 1/4 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 red chilli
- Few curry leaves
- The generous portion of hing
For kuzhambu
- water
- Coriander leaves
Instructions
- In a mixie jar add cucumber, green chilli, coconut and salt; grind well
- Furthermore, add curd and grind again into a smooth texture
- Transfer to the serving dish
- Furthermore, add water according to your preferred consistency; mix well
- Add coconut oil to a wide pan and heat
- When oil is hot add mustard seeds and let them splutter
- Furthermore add cumin seeds, red chilli, and, curry leaves;roast
- Add asafoetida and mix well
- Transfer to the kuzhambu; mix well
- Garnish coriander leaves and serve
Video
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