Skip to main content

Watermelon Rind Mor Kuzhambu / Watermelon Rind Buttermilk Kuzhambu

After posting couple of recipes using watermelon rind, here comes my third recipe using rind in buttermilk curry which is called as Mor kuzhambu. Mor kuzhambu is a famous south Indian kuzhambu which has a lovely flavor of Jeera and ginger with a mild tangy taste. This is served with hot rice along with some veg curries and preferably spicy curries to balance the taste bud. Urad dal vadai buttermilk kuzhambu (Vadai pota mor kuzhambu) is one of our favorite recipe and apart from vadai, vegetables like pumpkin, brinjal or Ash gourd can also be added.
Check out my previous recipes using Watermelon Rind :

Watermelon Rind kheer 
Watermelon Rind Puli kuzhambu

 Ingredients :
  •  2 1/2 Cups Curd
  • 1 1/2 Cups Water 
  • 1 Tbsp Rice
  • 1 Tbsp Toor dal
  • 200 gms Watermelon rind, chopped into cubes/chunks
  • 1 Onion, finely chopped
  • 5 Green chillies, sliced
  • 1/2 inch Ginger, chopped
  • 4 Tbsp Coconut pieces, finely chopped
  • 1 Tsp Jeera / 
  • Salt to taste
  • 2 Tbsp Oil 
  • 1/4 Tsp Mustard seeds
  • 1/4 Tsp Jeera 
  • A pinch of Hing powder 
Method :

Soak rice and Toor dal for an hour. 

Whisk curd and add water. Mix and keep aside.

Heat 1 Tbsp oil in a pan and add chopped green chillies.

Saute and add ginger followed by Jeera and coconut pieces.

Saute for a minute in a medium flame, cool and grind into smooth paste by adding soaked rice and Toor dal.

Heat the remaining oil in a pan and mustard seeds.

Once it starts spluttering, add Jeera followed by hing and finely chopped onions.

Saute till the onions turns translucent and add chopped watermelon.

Add Turmeric powder and salt. Mix well and add 1 cup of water.

Cook for 10 minutes in a medium flame or till the rind gets cooked.

Now add the ground paste and mix well.

 Cook for 5 minutes ( add water, if the curry is too thick ) and add the buttermilk.

Adjust salt and cook for a minute.

Garnish with coriander leaves or curry leaves and switch off the flame.

Serve hot.

Serving Options :

Serve with hot rice.

Note :

Do not boil kuzhambu for long time after adding buttermilk.


Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)

Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….

Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …