Mor Kozhambu is one of those dishes that for me evokes memories of good times. In my parents house it was always cooked at night and served with vadagams and rice. No Vegetable was added just a lot of chopped small onions. The crunchy onions gave the Mor Kozhambu a special taste. I rarely cook Mor Kozhambu with just the onions, always add a vegetable and also not just for dinner. I love the taste of brinjals in the Mor Kozhambu. The Mor Kozhambu tastes better and better as it ages, truth or just a figment of my imagination? A slightly sour curd, not too sour makes good mor kozhambu.
1. 4 Medium Size Purple Brinjals cut into thin slices
2. 6-8 Pearl Onions cut lengthwise (drop them in a bowl of water for a few minutes, the skin comes of easily this way)
3. Seasonings, cumin, curry leaves, mustard
4. 2 Cups of Yogurt whisked (I used curd made from Fat free milk and added no water)
5. 1/4 tsp turmeric powder
1. 1 1/2 tbsp of rice and 1 1/2 tbsp of Toor dal (soak in water)
2. 3 green chillies (or per heat requirement)
3. 1 tbsp corriander seeds
4. 2 tsp cumin seeds
5. 1/2 tsp methi seeds
6. 1 tsp pepper corns
7. 2-3 tbsp Coconut frozen or freshly grated
8. 4 cloves garlic
Heat a little bit of oil and saute the garlic (can add raw but I like roasting it a little bit before blending)
dry roast 3-6, and combine all of the above and adding water grind to a smooth paste
1. In a heavy bottomed pan add a tsp of oil add the seasonings and when the mustard starts to pop add the onions and when they are starting to turn brown add the brinjal and saute for a few minutes till the skin starts to turn color.
2. Sprinkle salt, a tbsp of water and cover the lid and cook till soft.
3. Add turmeric powder and mix.
4. Add the ground paste with about 1/4 cup of water and cook for about 5 minutes stirring occasionally.
5. Now turn the heat to real low and add the whisked curd in stirring continuously.
6. Now raise the heat a little bit but below medium and let the buttermilk heat through for 3-4 minutes.
7. Check for salt and remove the pan from the heat.
Tastes best with rice. Soak idlis (mini idlis) in the sauce. Serves as a side for chappathis too.