We all love quick and instant recipes. Today I am going to share one such recipe called the Raw Buttermilk Sambar or Patchai Mor Kuzhambu. It the instant buttermilk sambar with the mustard seeds flavor. Wondering why it got the name raw buttermilk sambar? Check out the post for the details and also for the recipe with step-by-step pictures.
Why the recipe is called Raw Buttermilk Sambar?
We call it is as patchai or raw mor kuzhambu because we don’t cook the sambar. Yes, you read it right. No need to simmer /boil/cook. I cannot call this a no-stovetop recipe as we need to do the tempering. Except for tempering, you don’t need to turn on your stove. :-) And this recipe calls for only minimal ingredients, making it a perfect recipe for the busy weekdays.
Patchai/Raw Mor Kuzhambu Preparation:
If you like the flavor of mustard seeds, then this recipe is definitely for you. All we need to do is grind some mustard seeds along with coconut and green chilies. Then mix this ground paste with buttermilk and add salt. Finally, temper some curry leaves and mustard seeds in coconut oil and add it to the kuzhambu. That’s it. Now you know why I called this as instant mor kuzhambu.
In our household, we usually make this for the srardham (thevasam) menu. (Srardham is the annual ceremony/ritual that one performs to pay homage to one’s ‘ancestors.’ Source – Wiki) We usually don’t add any veggies, and that’s what makes it instant. But if you want to include veggies, you can. I would recommend ashgourd and okra for this instant mor kuzhambu.
Why it is not called raita?
After reading the above preparation, you might all think the recipe is very similar to coconut-yogurt raita, and the addition of mustard seeds makes it more like the Kerala style pachadi too. For the raita, we always use non-diluted yogurt, and for this recipe, we use thick buttermilk which is the diluted yogurt, and that makes a huge difference. And the pouring consistency of the gravy/stew also makes a difference. But IMO, you can call this as pachadi or raita too. When it comes to food, all it matters, in the end, is the TASTE. :-)
PS – The buttermilk I am using in this recipe is the beaten yogurt or the diluted yogurt and please don’t confuse it with the other buttermilk term which is the liquid left behind after churning butter.
Now without any further ado, here is my super-quick instant mor kuzhambu or the buttermilk stew/gravy.
Ingredients:
- Mustard Seeds – 1 tsp + 1 tsp for tempering
- Green Chilies – 2
- Coconut – ½ cup grated
- Buttermilk – ⅔ cup
- Salt – 1 tsp
- Coconut Oil – 1 tsp
- Curry leaves – 5
- Water – 3 tbsps
Steps:
- Grind the coconut, one tsp of mustard seeds and green chilies by adding 3 tbsps of water into a smooth paste.
- Now add this paste to the ⅔ cup of buttermilk.
- Add salt and mix well.
- Now in a tempering pan, heat the coconut oil.
- When it is hot, add the remaining one tsp of mustard seeds and curry leaves.
- When the mustard seeds splutter, add it to the buttermilk mix.
- That’s it. Instant Mor Kuzhambu is ready. :-)
Serve hot with rice and if you don’t want to turn on your stove for making curry, then try this oven-roasted potato with rosemary or Indian style baked potato curry and pair it with the rice and kuzhambu.
Notes:
- As always adjust the salt and spice according to your preference and depending upon the sourness of the buttermilk.
- If you need thin consistency, increase the buttermilk or add more water.
- Instead of green chilies you can include 1 to 2 tsps of whole pepper and make it as pathiya mor kuzhambu.
Instant Raw Buttermilk Sambar | Patchai Mor Kuzhambu
Ingredients
- 2 tsp Mustard Seeds 1 tsp + 1 tsp for tempering
- 2 Green Chilies
- ½ cup Coconut grated
- ⅔ cup Buttermilk
- 1 tsp Salt
- 1 tsp Coconut Oil
- 5 Curry leaves
- 3 tbsps Water
Instructions
- Grind the coconut, one tsp of mustard seeds and green chilies by adding 3 tbsps of water into a smooth paste.
- Now add this paste to the ⅔ cup of buttermilk.
- Add salt and mix well.
- Now in a tempering pan, heat the coconut oil.
- When it is hot, add the remaining one tsp of mustard seeds and curry leaves.
- When the mustard seeds splutter, add it to the buttermilk mix.
- That's it. Instant Mor Kuzhambu is ready. :-)
- Serve hot with rice and if you don't want turn on your stove for making curry, then try this oven roasted potatoes with rosemary or Indian style baked potato curry and pair it with the rice and kuzhambu.
Notes
- As always adjust the salt and spice according to your preference and depending upon the sourness of the buttermilk.
- If you need thin consistency, increase the buttermilk or add more water.
- Instead of green chilies you can include 1 to 2 tsps of whole pepper and make it as pathiya mor kuzhambu.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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