Coconut Rice & Carrot Mor Kuzhambu

Cooking experts ! Excuse me please.

Initially I was little hesitant to post this. Reason being, it is simple and a common recipe. But then, not all of us are experts. There may be starters too.. reading this. Once I was among them craving for such recipes.

Actually last week we had been to a temple for performing Abhishekam (Ritual bath) to Goddess Amman. Lot of coconuts along with other fruits were given as prashadam. The coconut quantity was more and I decided to make this Coconut rice.

I like the combination of Coconut rice and Mor (buttermilk) Kuzhambu. The dry and coarse coconut with slight sour buttermilk gravy tastes awesome.

Coconut Rice:

Ingredients:

Coconut - 1 Whole

Onion - 1 Medium

Green Chilli - 3 Nos.

Red Chilli - 2 Nos.

Oil - 3 Tsp

Salt - As required

Mustard Seeds - 1 Tsp

Urad Dhal - 1 Tsp

Gram Dhal - 2 Tsp

Hing powder - A pinch

Curry leaves - Few

Coriander leaves - Few

Method:

1. Heat oil in a pan. Add Mustard seeds and allow it to splutter.
2. Add Gram dhal, Urad dhal, Red chilli, Green Chilli, Curry leaves, Hing powder and Onion and fry until golden brown.
3. Add Coconut, salt and fry for some more time until the coconut colour changes.
4. Switch off the stove and garnish with Coriander leaves.
5. Mix with rice and enjoy.

This can be stored and used if you don't add onion.

Now lets move to Mor Kuzhambu (Buttermilk). It tastes better if you use slightly sour buttermilk.

Carrot Mor Kuzhambu:

Ingredients:
Buttermilk - 300 ml
Carrot - 2 Medium (Cut into small pieces 2")
Chow chow(Chayote) - 1/2 (optional) (Cut into small pieces 2")
Salt - As Required

To Grind:
Chilli - 4 Nos.
Cumin Seeds - 1 Tsp
Coriander Seeds - 2 Tsp
Grated Coconut - 3 Tsp

For Garnishing / To Temper:
Mustard Seeds - 1 Tsp
Urad Dhal - 1 Tsp
Gram Dhal - 2 Tsp
Curry leaves - Few
Coriander leaves - Few

Method:

1. Boil some water and Cook the vegetables (carrot and chow chow) with little salt.
2. Grind Green chilli, Cumin Seeds, Coriander Seeds and Coconut into paste.
3. Once the vegetable gets cooked add the above paste to it.
4. Allow it to boil for some more time (until the raw smell disappears).
5. Add the buttermilk and let it warm (around 5 minutes).
6. Adjust salt and Switch off the stove and temper as given.
7. Mor Kuzhambu is ready and can be had as side dish with coconut rice.