The Sensitive Kitchen

Saturday, October 21, 2017

Moru Kuzhambu (Kerala Style Yogurt Sambar)

This very simple Kerala-style dish, unlike its Tamil cousin, is made without turmeric. As the yogurt curdles if cooked, this recipe incorporates it off-heat. Serve with hot rice and fried appalam.

1 Tbsp uncooked rice
2 red chiles
2 green chiles
1 c grated coconut
3 c water, divided
1 1/4 tsp salt
1 c (250ml) Greek yogurt
2 Tbsp coconut oil
1 tsp black mustard seeds
5-6 curry leaves
1/2 c okra pieces (optional)

Soak uncooked rice for 10 minutes.

While rice soaks, add 1 c water to yogurt. Whisk or blend until extremely smooth. Set aside.

Place rice in a grinder with grated coconut and chiles. Grind to a fine paste. Add 1 c water, blending until smooth. Stir in salt.

Transfer spice mixture to a saucepan. Stir in remaining 1 c water. Boil 5 minutes or until a frothy layer forms on top. Turn off heat. Slowly pour in yogurt mixture, whisking constantly.

Heat oil in a skillet with a tight-fitting lid over medium-high heat. When oil is hot, add mustard seeds; quickly cover. When popping subsides, add curry leaves; quickly cover. When crackling subsides, remove from heat, or add okra if using; frying until tender. Pour atop yogurt-spice mixture. Serve. 



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