The sour curd or leftover butter milk can be turned into a delicious food and this is cooked in almost all South Indian homes. The methods may be different . The vegetables too may be different . But Mor Kuzhambu is always a relished one. i am posting a recipe on the method we use in our house.
Curd should be churned well and made into Buttermilk. To this add salt, turmeric powder and Hing.
Soak tuvar dal, Channa Dal and Dhaniya seeds for half a n hour . Then grind this with coconut, ginger and green chilli with little water to a smooth paste. Add this to the prepared Butter milk and mix well.
Cut the vegetables into small pieces and cook with little water. When the vegetables are cooked and cool add this to the Butter milk mixture . Heat the butter milk in a slow flame . It just takes 10 minutes to get that boiling stage . Then switch off the flame.
Add mustard seeds, jeera , Red chilli, Curry leaves and Hing to heated oil and when splutter add this to the Kuzhambu . Coconut oil gives a good flavour.
Brinjal, Chow Chow, White Pumpkin, Ripe Mango , Greens , Paruppu Urundai, Lady’s finger are some vegetables which can be used for Mor Kuzhambu.