Taro Root Mor Kuzhambu Recipe by Muniswari.G
Cooking Instructions 30 minutes 1 First, soak the dal and rice for half an hour, boil the taro root in water, peel the skin and cut it into small pieces. 2 Beat the curd well and add a cup of water and dissolve it into buttermilk. 3 In a mixer jar add soaked dal rice along with green chillies and grind it well and add it to buttermilk. 4 Grind coconut, shallots, cumin in a mixer jar with little water and add it to the buttermilk. 5 Mix buttermilk turmeric powder with required amount of salt and keep it in the stove.. Heat the kuzhambu until it raises and becomes frothy, no need to boil it. 6 Heat the pan with oil and season it with mustard, curry leaves, dry chillies and vadagam add it to the buttermilk gravy. Finally, add the boiled taro root, fresh coriander leaves and mix it. 7 Mor kuzhambu is ready to serve.. 1 First, soak the dal and rice for half an hour, boil the taro root in water, peel the skin and cut it into small pieces. 1 First, soak the dal and rice for half an hour, boil the taro root in water, peel the skin and cut it into small pieces. 2 Beat the curd well and add a cup of water and dissolve it into buttermilk. 2 Beat the curd well and add a cup of water and dissolve it into buttermilk. 3 In a mixer jar add soaked dal rice along with green chillies and grind it well and add it to buttermilk. 3 In a mixer jar add soaked dal rice along with green chillies and grind it well and add it to buttermilk. 4 Grind coconut, shallots, cumin in a mixer jar with little water and add it to the buttermilk. 4 Grind coconut, shallots, cumin in a mixer jar with little water and add it to the buttermilk. 5 Mix buttermilk turmeric powder with required amount of salt and keep it in the stove.. Heat the kuzhambu until it raises and becomes frothy, no need to boil it. 5 Mix buttermilk turmeric powder with required amount of salt and keep it in the stove.. Heat the kuzhambu until it raises and becomes frothy, no need to boil it. 6 Heat the pan with oil and season it with mustard, curry leaves, dry chillies and vadagam add it to the buttermilk gravy. Finally, add the boiled taro root, fresh coriander leaves and mix it. 6 Heat the pan with oil and season it with mustard, curry leaves, dry chillies and vadagam add it to the buttermilk gravy. Finally, add the boiled taro root, fresh coriander leaves and mix it. 7 Mor kuzhambu is ready to serve.. 7 Mor kuzhambu is ready to serve.. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Refreshing Lemonade California Farm Hot and Sour Silken Egg Tofu Soup Garlic Butter Oysters California Farm Quick Pickled Curtido Cole Slaw Long Beans Sambal Refreshing Lemonade California Farm Hot and Sour Silken Egg Tofu Soup Garlic Butter Oysters California Farm Quick Pickled Curtido Cole Slaw Long Beans Sambal California Farm Pickled Seaweed Kelp with Calamari Homemade waffles Tips to safe time for cooking California Farm Hot and Sour Silken Egg Tofu Soup Babugosha/Indian Pear Salad Water chestnut katli Quick Chatpata Aloo Capsicum (in pressure cooker) Kochu Papri Chaat ‘Kabayaki’ Sauce ‘Kabayaki’ Eel Rice Bowl California Farm Pickled Seaweed Kelp with Calamari Homemade waffles Tips to safe time for cooking California Farm Hot and Sour Silken Egg Tofu Soup Babugosha/Indian Pear Salad Water chestnut katli Quick Chatpata Aloo Capsicum (in pressure cooker) Kochu Papri Chaat ‘Kabayaki’ Sauce ‘Kabayaki’ Eel Rice Bowl