Pachai Mor Kuzhambu Recipe
Pachai Mor Kuzhambu, a refreshing and mildly spiced yogurt-based curry from the South Indian cuisine, is a perfect accompaniment to a variety of dishes. This flavorful side dish combines the richness of yogurt with the earthy aroma of roasted spices, complemented by the tender sweetness of shallow-fried okra (bhindi). Known for its tangy taste and smooth texture, it can be enjoyed as a raita or served with steamed rice and vegetable sambar. Whether as a comforting side or an accompaniment to your main course, this versatile dish adds a unique flavor to any meal. Here’s how to prepare this delightful dish in your own kitchen.
Ingredients for Pachai Mor Kuzhambu
| Ingredient | Quantity |
|---|---|
| Black pepper powder | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Coriander seeds (Dhania) | 1 teaspoon |
| Black urad dal (whole) | 1 teaspoon |
| Methi seeds (Fenugreek seeds) | 1/2 teaspoon |
| Dry red chili | 1 |
| Curry leaves | 1 sprig |
| Curd (Dahi / Yogurt) | 2-1/2 cups |
| Bhindi (Lady Finger/Okra), chopped | 3/4 cup |
| Sunflower oil | 1 teaspoon |
| Water | As needed |
| Coriander leaves | Small bunch |
| Salt | To taste |
| Mustard seeds | 1/3 teaspoon |
| Asafoetida (hing) | A pinch |
Preparation Time:
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
Servings: 3
Cuisine: South Indian
Course: Side Dish
Diet: Diabetic Friendly
Instructions for Making Pachai Mor Kuzhambu
-
Dry Roasting the Spices:
Begin by dry roasting the ingredients listed under “For Seasoning” without adding any oil. This includes white urad dal, black pepper powder, dry red chili, methi seeds, coriander seeds, curry leaves, and cumin seeds. Roast them in a pan over medium heat. Start with the urad dal, followed by black pepper, dry red chili, methi seeds, coriander seeds, curry leaves, and cumin seeds. Once roasted, set the mixture aside to cool down completely. -
-
Preparing the Okra (Bhindi):
While the spices are cooling, take a frying pan and add a teaspoon of sunflower oil. Shallow fry the chopped bhindi (okra) until it turns golden and crisp. Add a pinch of salt to the bhindi while frying. Once fried, remove the okra from the pan and set it aside to cool. -
Preparing the Yogurt:
In a large bowl, whisk the curd (yogurt) without any water. This ensures that the yogurt is smooth and thick, making for a creamier kuzhambu. -
Mixing the Ingredients:
Once the roasted spice mixture has cooled, grind it into a fine powder using a spice grinder or mortar and pestle. Add the ground powder, salt, and the fried okra to the whipped yogurt. Stir well to combine all the ingredients evenly. -
Adjusting Consistency:
To achieve the perfect consistency for the kuzhambu, gradually add water (at room temperature) to the mixture. The amount of water depends on how watery or thick you prefer your kuzhambu, but it should be slightly thin to resemble a curry or raita. -
Tempering the Kuzhambu:
In a small tadka pan, heat another teaspoon of sunflower oil. Once the oil is hot, add mustard seeds. Let them splutter, then add a pinch of hing (asafoetida). Stir for a few seconds and then remove from heat. -
Final Touch:
Once the tempering has cooled down a bit, pour it into the prepared kuzhambu mixture. Stir gently to ensure the flavors blend. Finally, garnish with freshly chopped coriander leaves to add a fresh and aromatic touch.
Serving Suggestions for Pachai Mor Kuzhambu
- With Rice: This dish pairs beautifully with hot, steamed rice. The creamy texture of the yogurt-based kuzhambu complements the rice, making it a comforting meal.
- With Sambar: Pachai Mor Kuzhambu can be served alongside a hearty vegetable sambar to create a balanced and flavorful South Indian meal.
- As a Raita: If you prefer a lighter accompaniment, serve it as a raita with any main course like chapati, biryani, or pulao.
- With Senai Kizhangu Varuval: For an extra layer of flavor, pair this dish with Senai Kizhangu Varuval (spicy yam fry) for a delightful South Indian feast.
- With Mixed Vegetable Pulao: The subtle spiciness of this kuzhambu pairs perfectly with a fragrant mixed vegetable pulao.
Why You’ll Love Pachai Mor Kuzhambu
- Flavorful & Tangy: The combination of roasted spices and yogurt delivers a tangy and aromatic taste that is distinctive yet comforting.
- Diabetic-Friendly: Made with wholesome ingredients like yogurt, spices, and vegetables, this dish is naturally low in sugar and perfect for a diabetic-friendly meal.
- Quick & Easy: With just 17 minutes of preparation and cooking time, Pachai Mor Kuzhambu is ideal for busy weeknights when you need something quick but delicious.
- Healthy & Nutritious: Packed with probiotics from the yogurt and fiber from the okra, this dish promotes digestion and is rich in essential vitamins and minerals.
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | ~90 kcal |
| Protein | 3g |
| Carbohydrates | 10g |
| Fiber | 2g |
| Fat | 5g |
| Cholesterol | 0mg |
| Sodium | 250mg |
| Potassium | 150mg |
| Vitamin A | 10% RDA |
| Vitamin C | 8% RDA |
This Pachai Mor Kuzhambu recipe brings a delightful burst of flavors to your plate, making it an easy yet satisfying dish for any occasion. Whether enjoyed with a simple bowl of rice or served alongside a more elaborate South Indian spread, this traditional recipe is sure to become a favorite in your home. Try it today and savor the comforting and tangy goodness of this South Indian classic!
