Mor Kuzhambu Brahmin

Method

1. 1

   Make coconut paste: Blend half cup fresh grated coconut, 2-3 green chillies, 1 tsp cumin, 1 tsp coriander seeds and 4 garlic cloves to a very smooth paste.

2. 2

   Whisk yogurt: Whisk 2 cups thick sour yogurt with 1 cup water until completely smooth.

3. 3

   Mix coconut paste into yogurt: Add the coconut paste to the whisked yogurt. Mix thoroughly.

4. 4

   Add turmeric: Add half tsp turmeric and salt. Mix well.

5. 5

   Heat on very low flame: Pour into a heavy pan. Heat on the absolutely lowest flame stirring continuously — Brahmin mor kuzhambu must never boil.

6. 6

   Stir continuously: Keep stirring on very low heat 10 minutes until warm, slightly thickened and the raw coconut smell disappears.

7. 7

   Make tempering: Heat 2 tbsp coconut oil. Add 1 tsp mustard seeds. When they pop add half tsp fenugreek seeds, 2 dried red chillies and curry leaves.

8. 8

   Pour tempering: Add tempering to the mor kuzhambu. Stir gently.

9. 9

   Add asafoetida: Add a generous pinch of asafoetida. Stir.

10. 10

    Serve: Adjust salt. Brahmin mor kuzhambu is made without onion or garlic in the more traditional versions — only coconut, green chilli and cumin. Serve with steamed rice.