Recipe : INSTANT MOOR KOZHAMHU MIX
Shared by : Chitra Lalitha
Dated : 09/12/2014
Ingredients
One coconut grated
One cup puta kadalai
20 green chilies
4 teaspoon jeera
Method : Grind all the above ingredients finely in a mixer without water into a powder. Store it in a dry air tight container. Whenever you want to make moorkozhambu. Take the required quantity of curd put in a mixer and churn it for 1 minute then add the powdered ingredients with the curd according to your taste and again churn it for 2 minutes. Remove it and keep aside. Heat oil in a pan put mustard then add the vegetable and fry for a few minutes then add the curd mix little water salt turmeric powder and asfoteida and allow it to boil. Remove it after a few minutes. The mix can be stored in the fridge and used to make instant moor kozhambu any time. It can be stored up to a period of six months if kept in the freezer
Shared by : Chitra Lalitha
Dated : 09/12/2014
Ingredients
One coconut grated
One cup puta kadalai
20 green chilies
4 teaspoon jeera
Method : Grind all the above ingredients finely in a mixer without water into a powder. Store it in a dry air tight container. Whenever you want to make moorkozhambu. Take the required quantity of curd put in a mixer and churn it for 1 minute then add the powdered ingredients with the curd according to your taste and again churn it for 2 minutes. Remove it and keep aside. Heat oil in a pan put mustard then add the vegetable and fry for a few minutes then add the curd mix little water salt turmeric powder and asfoteida and allow it to boil. Remove it after a few minutes. The mix can be stored in the fridge and used to make instant moor kozhambu any time. It can be stored up to a period of six months if kept in the freezer
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