It’s a most popular dish of Tamil Nadu and it is must on festival days and you will see moor kulambu served in most of the marriages too. It’s an easy dish to make and any kaara kari will go with this very well.
Any vegetable of your choice – ½ cup
Salt – 3/4 tbsp (as per taste of the butter milk)
Butter milk – 2 cups (not too sour)
Turmeric – ½ tsp
Normal Oil/Coconut oil 1tsp
mustard seeds 1tsp
Methi seeds (vendiyam) 1tsp
Heeng 1/2 tsp
Curry leaves – 1 strand
Dhaniya seeds– 1 tbsp
Channa dhal / Kadalai parrupu – 1 tbsp
Jeera – ½ tsp
Green chillies – 2
Chutney dhal – 1 tbsp (optional)
Coconut – ¼ cup
Ginger – small piece
Pepper – ½ tsp
(Ginger and pepper are optional, also adding chutney dhal gives thick consistency to the sambhar).
1) Grind the given ingredients under grinding into smooth paste by adding water.
2) Add the grinder mixture to the butter milk. Also add salt and turmeric powder. Keep aside.
3) If you use vegetables like pumpkin, squash, chow chow boil them before hand.
4) Heat the kadai and add oil.
5) Once the oil is heated add mustard seeds, methi and heeng.
6) Once they splutter add the boiled vegetable or if you are using okra/brinjal add them now and sauté them.
7) Once they are half cooked, add the butter milk mixture.
8) Add curry leaves and let it simmer for 8-10 minutes.
Serve hot with rice and kaara kari.
Coconut oil gives good flavor, but if you don’t like the aroma, use the regular oil.