Mor Kozhambu (South Indian Vegetarian Recipes)

Mor kozhambu is a popular South Indian vegetarian dish in Tamil Nadu, Kerala, and other South Indian states. It is often served during special occasions such as weddings or festivals and is known for its digestive and cooling properties, making it the perfect dish to beat the summer heat. This traditional South Indian vegetarian dish is known for its tangy and mildly spiced flavor and is a yogurt-based curry typically served as a side dish with steamed rice. 

This yogurt gravy pairs well with the tanginess of raw mango and yogurt. It is often served with steamed rice and a spicy potato roast curry. I am sharing my mother's recipe, which she used to make in a very authentic way. I still cherish the taste when paired with steamed rice, piping hot rasam, and a delicious curry (vegetables) or kara curry (spicy roasted vegetables) as a side dish.

 

                                                      

 Recipe

Ingredients:

Raw mangoes (cut into cubes) 1nos. 

Coconut 1 cup (fresh and grated) 

Green Chillies 1 or 2 (according to your spice level) 

Yogurt 2 cups ( whisked with little water) 

Turmeric powder 1/2 tsp 

Salt to taste

Water 1 & 1/2 cup for cooking the mangoes

For tempering:

Oil 1 tbsp

 

Curry leaves 1 sprig

Mustard Seeds 1 tsp  

Fenugreek seeds few 

Dry whole red chilli 1

Method:

        
Wash the mango and cut it into cubes. In a saucepan, put the cubed mangoes by adding sufficient water and turmeric powder. Cook till mangoes are soft and crunchy.
In a mixer add green chilies and freshly grated coconut with little water and grind it into a smooth paste. Now add in the mixer little yogurt and blend it well into a smooth paste.

When the mangoes are done, now add the green chili coconut paste to the mango. Add salt according to your taste. Simmer it for about 5 minutes.

now is the time to add the remaining whisked yogurt. You will notice that the consistency is frothy..remove it from the stove and keep it aside.
 
For tampering, In another pan add 1 tablespoon oil and heat well. Now add mustard seeds, fenugreek seeds, curry leaves, and whole red chili.
Tamper all well and add it to the top of the gravy.

SERVE HOT WITH RICE. Enjoy!!

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Nutritional Value Per Serving of Mor Kozhambu (Approximately):

Calories: Approximately 120-150 kcal

Fat: 7-9 grams (depending on the quality of the yogurt and coconut used) 

Saturated Fat: 3-4 grams

Cholesterol: 10-15 milligrams

Sodium: 200-300 milligrams

Carbohydrates: 10-12 grams

 Fiber: 1-2 grams

Sugars: 6-8 grams

Protein: 5-7 grams

 

 

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