Sunday, 11 December 2011

Mor Kolambu (Maami's Corner)

This is traditional Trichy (Tamil Nadu) style Mor Kolambu.
Courtesy: Seethalakshmi Mani
Ash gourd/kumbalanga: 100 g or colocasia/chembu/arbi
Green chilli: 6
Coconut: ½ cup
Turmeric powder: ½ tsp
Curd: ½ litre
Bengal gram: 1 tbsp
Coriander seed: 1 tbsp
Salt to taste

For tempering:
Mustard seeds: 1/2 tsp
Red chilli: 2
Fenugreek: a pinch
Oil: 1 tbsp

Soak Bengal gram, coriander seeds. Grind with coconut & green chilli.
Cook the vegetable with turmeric & salt.
Add the ground masala. Let it boil for some time. Take it off the fire.
Pour in beaten curd. Mix well.
For tempering, heat oil, splutter mustard seeds, add red chilli, fenugreek & curry leaves.
Cool slightly before pouring into the Mor kolambu.

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