Tuesday, June 06, 2006
mor kaalan with two types of sevai
This is a recipe from Kerala that is very similar to mor kuzhambu but very, very thick. It involves boiling the buttermilk for about 45 minutes and reducing it. Then you add a paste made of lots of coconut and green chilies and that is how you end up with this tasty dish. You have to use fresh coconut only. When my grandmom used to make butter at home, churning cream, she used the buttermilk by-product for this. The churned buttermilk is very pungent and smells too strong for drinking as such. Since she is from Kerala, she used it so.
This is a concentrated form of mor kuzhambu and so it is made quite spicy. According to my mother-in-law, this dish can be stored and used for upto a week. Of course, because of the coconut, that is a questionable point. Anyways, here is the recipe:
1 green plantain, white pumpkin or zucchini (cooked separately in water with some turmeric and salt)
1 cup Buttermilk
1 tsp or more ground pepper
3/4 cup grated coconut
4-5 green chilies
Heat buttermilk in a kadai on a high flame. It will split and boil. Don't worry. Continue to reduce till it reaches 1/4 th the original quantity. Add turmeric and pepper. Gring coconut with chilies into a thick paste. Add cooked vegetable and paste to reduced buttermilk. Add salt and bring to a boil. Remove from heat.
Season with mustard seeds, red chili and curry leaves preferably using coconut oil.
It is a spicy dish but you can reduce green chilies if you like. Normally, you should be able to taste the pepper.
Posted by Mika at 3:11 PM