Thursday, December 28, 2006

Kathrikkai Mor Kozhambu

Brinjal in Spicy Buttermilk Sauce
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.

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.

This will be my entry for the JFI Coconut hosted by Ashwini of Food For Thought


  1. Indo lovely entry to JFI. Thanks so much for participating. Cheers & Happy holidays

  2. Loved reading about the Kozhambu. What is vadagam ? Is it vada ?
    Happy New Year to All of You

  3. Hi
    Your version of mor kuzhambhu is new to me. We never add garlic and onion , btw the how long can I keep this kuzhambhu? Do u store in the refrigerator? Thanks and happy new year!

  4. Ashwini thanks, it is my pleasure to participate.
    Sandeepa, Vadagams are like pappads, you deep fry them but they are made with rice or wheat or vegetables also called Vathal or Vadam. Next time I make some will take pictures and post them.

    LakshmiAmmal, you can keep Mor Kozhambu for atleast 2 days in the refrigerator. It tastes best the second day.

  5. this looks delicious MT with garlic and onions, I'm sure it tastes good. Happy Holidays and have a wonderful new year.

  6. Never knew we could make mor kuzhambu with kathrikai, must be very tasty. Looks delcious Indo!

  7. Hmm lloks great.Im here for the first time.You have got agood collection

  8. Looks delicious ! One of my favorites.

  9. I just made this for dinner tonight. Absolutely delicious! I managed to split the yogurt a little in the end despite all efforts to avoid that, but it tasted just wonderful anyway.
    Thank you so much for sharing this great recipe!

  10. Wow!!I just tried it today and it came excellent!!could not wait to post a comment yet to enjoy it in the dinner...:)..
    I am a kannadiga and we make it with channa dal....but wanted try different version and this came refreshing..thanks for the recipe

  11. Hi,
    I tried this ..Delicious..:)
    This is the second time im making this..
    Thanks for the recipe.


  12. Prepared and tried with rice and chapathi. Tasted very good. Thanks for inspiring me to cook our kongu nadu recipes.

    1. Priya glad you tried and liked it and appreciate you writing about how it turned out.

  13. Tried this today and had with rice and chapathi. It was tasty and went very well.. Thanks for inspiring me to cook our kongu nadu recipes.


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