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Vidhya’s Vegetarian Kitchen

A vegetarian food blog with unique and interesting recipes from all over the world mainly focused on South Indian Cuisine.

Pathiya Mor Kuzhambu | Spinach Mor Kuzhambu with White Pepper

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Pathiya Mor Kuzhambu – A delicious buttermilk sambar recipe for lactating mothers prepared without any coconut and chili but with white pepper and spinach. Check out the detailed recipe instructions of this unique keerai mor kuzhambu with vellai milagu.

Mor kuzhambu is one the traditional recipes from the South Indian cuisine. The traditional recipe calls for coconut and red/green chilies. But for lactating mother chilies are not recommended during the first 45 days. (Please read about the postpartum recipes and our practice on my postpartum recipes page)Black and white pepper are preferable.

So here is the mor kuzhambu recipe suitable for lactating moms made with spinach. I learned this recipe from my MIL. I love this very much, and we prepare this quite often. Instead of coconut, we use pottukadalai or daliya, and instead of chilies, it is the white pepper.

Disclaimer: All these procedures and recipes are followed and passed on in my family generations after generations. I am posting them here since I felt I benefitted out of it. I do not claim that these are proven methods. All these recipes are handed to me by my Mom, MIL, and grandma.

White Pepper:

The white and black peppercorns are the fruits of the pepper plant. But they are processed differently. Black ones are ripe fruits that are sun-dried. The white ones are the inner seed with the outer layer removed.
 White pepper is mild in flavor but hotter than the black ones. As it is the inner seed, the shelf life is comparatively less than the black ones.

Here is how we make this pathiya mor kuzhambu,

Ingredients:

  • Buttermilk – 2 cups (not too sour)
  • Turmeric – ½ tsp
  • Spinach – 1 bunch (Roughly 2 cups)
  • Salt – 1.5tsp (as per the taste of the buttermilk)
  • For Seasoning:
  • Oil – 1 tsp
  • Mustard seeds – 1tsp
  • Methi seeds (vendiyam) – 1tsp
  • Hing – 1/2 tsp
  • Curry leaves – 1 strand
  • To Grind:
  • White pepper – 1 tbsp
  • Cumin Seeds – 1/2 tsp
  • Kadalai paruppu / channa dal – 1 tsp
  • Coriander Seeds – 1/2 tsp (Just for aroma)
  • Daliya – 1 tbsp

Prep – Work:

  • Wash and chop the spinach roughly and set aside.
  • Grind all the ingredients given under “To Grind” into a smooth paste by adding 1/4 cup of water.
  • Now add this fresh ground paste to the buttermilk along with salt and turmeric powder. Mix well and set it aside.

Steps:

  • Heat the kadai and add oil.
  • When the oil is hot, add the mustard seeds, methi seeds, hing and few curry leaves.
  • When the tempering starts to splutter, then add the spinach and cook until it wilts.
  • Now add the buttermilk mixture and remaining curry leaves.
  • Allow it to simmer for 8 to 10 minutes over medium flame.
  • Once it becomes frothy, turn off the heat. No need to boil the sambar.

That’s it. Buttermilk Sambar is ready. Serve hot with rice.

Notes:

  • As always adjust the spices as per your preference.
  • Do not cook over high heat, as buttermilk might churn. Do not let the sambar boil.
  • Instead of spinach, you can use other veggies like ash gourd, chowchow, etc.
  • If you are not following the postpartum diet, but looking for no coconut recipes, this is one of the best bet. In that case, you can use black pepper instead of white one.
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Pathiya Mor Kuzhambu | Spinach Mor Kuzhambu with White Pepper
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
A delicious buttermilk sambar recipe for lactating mothers prepared without any coconut and chili but with white pepper and spinach.
Course: Entree
Cuisine: TamilNadu
Keyword: mor kuzhambu, postpartum recipes
Servings: 4
Calories: 120 kcal
Author: Srividhya G
Ingredients
  • 2 cups Buttermilk not too sour
  • 1/4 tsp Turmeric
  • 2 cups Spinach 1 bunch, Roughly 2 cups
  • 1.5 tsp Salt as per the taste of the buttermilk
For Seasoning:
To Grind:
Instructions
Prep - Work:
  1. Wash and chop the spinach roughly and set aside.
  2. Grind all the ingredients given under "To Grind" into a smooth paste by adding 1/4 cup of water.
  3. Now add this fresh ground paste to the buttermilk along with salt and turmeric powder. Mix well and set it aside.
Steps:
  1. Heat the kadai and add oil.
  2. When the oil is hot, add the mustard seeds, methi seeds, hing and few curry leaves.
  3. When the tempering starts to splutter, then add the spinach and cook until it wilts.
  4. Now add the buttermilk mixture and remaining curry leaves.
  5. Allow it to simmer for 8 to 10 minutes over medium flame.
  6. Once it becomes frothy, turn off the heat. No need to boil the sambar.
  7. That's it. Buttermilk Sambar is ready. Serve hot with rice.
Recipe Notes
  1. As always adjust the spices as per your preference. Do not cook over high heat, as buttermilk might churn. Do not let the sambar boil.
  2. Instead of spinach, you can use other veggies like ash gourd, chowchow, etc.
  3. If you are not following the postpartum diet, but looking for no coconut recipes, this is one of the best bet. In that case, you can use black pepper instead of white one.
Nutrition Facts
Pathiya Mor Kuzhambu | Spinach Mor Kuzhambu with White Pepper
Amount Per Serving
Calories 120 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 13mg 4%
Sodium 1011mg 42%
Potassium 245mg 7%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 5g
Protein 4g 8%
Vitamin A 32.5%
Vitamin C 17.7%
Calcium 15.8%
Iron 6.9%
* Percent Daily Values are based on a 2000 calorie diet.

PS: As a part of the postpartum recipes, this is the second recipe that I posted in 2014. Now updated with fresh content and new pictures.

Submitting this post for Blogging Marathon #43 – A 3-day marathon for 4 weeks
Blogging Marathon page for the other Blogging Marathoners doing BM#43

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Comments

    • Usually we use only moong dhal for atleast 2 months n then slowly start adding other dhals. But for tadka it’s ok. Hope this helps. Thanks

Trackbacks

  1. […] I used white pepper for this soup.  So what’s the difference between white and black pepper? Err both are the fruits of pepper plant. The way they are processed, differentiates them both. Black pepper corns are picked when they are almost ripe and are sun-dried completely until they turn black, whereas for the white pepper, the outer layer is removed and then sun-dried.  To be honest, taste wise I couldn’t feel big difference. What I felt was white pepper has comparatively less heat than black ones. And that may be reason why we use them for postpartum recipes. You can find mor Kuzhambu, butter milk sambar with white peppercorns in my archives. […]

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