A comforting South Indian buttermilk curry spiced with black pepper and yam. This straightforward but flavorful dish combines the cooling properties of buttermilk with the heat of pepper, making it excellent for each heat and funky days. It is simple to make and pairs splendidly with rice.
Milagu Mor Kuzhambu is a traditional Tamil Nadu recipe that brings collectively creamy buttermilk, spicy black pepper, and tender elephant yam. The dish has been a staple in South Indian properties for generations. I realized this recipe from my grandmother, who would make it particularly throughout sizzling summer season months. The pepper provides a pleasant kick whereas the buttermilk retains issues cool and refreshing.
Why You’ll Love This Recipe
You’ll fall for this recipe as a result of it’s fast, simple, and so tasty. The creamy buttermilk base is reassuring, whereas the black pepper offers it a pleasant spicy kick. The elephant yam provides fantastic texture and makes it filling. It’s additionally budget-friendly and makes use of elements you may have already got in your kitchen.
Serving and Storing Strategies
Serves 4 individuals. Finest served sizzling with steamed rice. Could be saved within the fridge for as much as 2 days. Complete prep and cooking time: half-hour. Reheat gently on low warmth, stirring sometimes.
Nutrient Advantages
This dish is full of goodness. Buttermilk aids digestion and supplies calcium. Black pepper has anti-inflammatory properties. Elephant yam is wealthy in fiber and minerals. The mixture makes for a wholesome, nutritious meal that’s simple in your abdomen.
Milagu Mor Kuzhambu
A comforting South Indian buttermilk curry spiced with black pepper and yam. This straightforward but flavorful dish combines the cooling properties of buttermilk with the heat of pepper, making it excellent for each heat and funky days. It is simple to make and pairs splendidly with rice.
Elements
- 100 g Senai Kizhangu (Elephant Yam)
- 1 tsp Rice
- 20 to 25 Peppercorns
- 1/2 tsp Mustard Seeds
- 1/2 tsp Fenugreek Seeds
- 250 ml Buttermilk
- 1 tsp Oil
- Salt (as per style)
Directions
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Warmth oil in a pan.
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Fry the peppercorns for a minute and take away.
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Combine with rice and grind to a positive powder.
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Peel and finely chop the yam.
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Boil till tender.
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Combine salt, floor pepper, boiled yam and buttermilk in a pan.
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Simmer over medium flame.
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Fry the mustard seeds and fenugreek seeds in little oil.
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Add the mor kuzhambu and stir.
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When it begins to bubble, take away from flame.
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Serve sizzling with rice.
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Incessantly Requested Questions
Can I skip the elephant yam?
Sure, you may make this with out yam, but it surely provides good texture and makes the dish extra filling. You might substitute with greens like pumpkin or potato as a substitute.
Why is my buttermilk curdling?
This often occurs when the warmth is just too excessive. Hold the flame on medium-low and stir constantly. Additionally, make certain so as to add the buttermilk after the yam is totally cooked.
How spicy is that this dish?
The spice degree comes from black pepper and may be adjusted to your style. Begin with fewer peppercorns when you want it milder, and add extra subsequent time if wanted.
