Recipe for Curd Porringer (Moor Kuzhambu)

This is a Curd Porringer (Moor Kuzhambu) recipe that my mother usually makes with either Ladies Finger or Vadai.
I do not like to eat ladies finger, but when mom prepares special recipe like this Curd Porringer (Moor Kuzhambu) I enjoy eating it. Some times she makes the Curd Porringer (Moor Kuzhambu) recipe with vadai. I love eating this vadai as a snacks in the evening. This is the Yummy creamy recipe for Curd Porringer (Moor Kuzhambu). Try it and comment me about your delicious experience on this dish.

Ingredients required for Curd Porringer (Moor Kuzhambu) Recipe

Raw Rice 1 Tbsp

Bengal Gram 1 Tbsp

Green Chili 5 Pieces

Cumin Seeds 1 Tbsp

Curd 1 Cup

Mustard 1 Tsp

Split Black Gram 1 Tsp

Curry Leaves Little

Coriander Leaves Little

Any Vegetable (Preferably Ladies Finger) or Vadai (optional)

Turmeric Powder 1 Tsp

Salt 2 Tsp

Asafoetida 3 Pinches

Oil 2 Tbsp

Preparation Procedure for Curd Porringer (Moor Kuzhambu) Recipe

If you are planning to try Curd Porringer (Moor Kuzhambu) Recipe for your next appetite the first and the foremost thing to be done is to soak the raw rice and bengal gram in water at-least 5 hours before cooking. When you do this, you can also let to milk to ferment and get sour by adding a little curd or few drops of lemon juice.

If it is a sudden plan that you are going to make Curd Porringer (Moor Kuzhambu) Recipe then you can just soak the raw rice and bengal gram in warm water for only 15 minutes. You can use ready made curd packets available in shops or can use the refrigerated curd if available in your house.

After the raw rice and bengal gram have been soaked for enough time grind the raw rice, bengal gram, green chili and the cumin seeds in a mixer grinder.

If you wish to use ladies finger in your Curd Porringer (Moor Kuzhambu) Recipe, cut the ladies finger into medium sized pieces and fry them separately. Frying the ladies finger will vanish the stickiness from this vegetable. You can also use Vadai in Curd Porringer (Moor Kuzhambu) Recipe instead of any vegetables. Find the recipes to make various varieties of vadai from our recipe network and prepare them fresh to add in your Curd Porringer (Moor Kuzhambu) Recipe.

Chop the curry leaves and coriander leaves into pieces. With this the preparation steps for Curd Porringer (Moor Kuzhambu) Recipe are ending and now cooking Curd Porringer (Moor Kuzhambu) Recipe is quite easy.

Cooking Procedure for Curd Porringer (Moor Kuzhambu) Recipe

Add oil in a tawa and heat it in a medium flame.

Once the oil is hot add the mustard seeds and let it to crackle.

Next add the de-skinned and split black gram into the tawa and let it to fry till it turns golden brown.

If using fried ladies finger (or any other vegetable), add it to the tawa.

Then add the grind mixture containing the green chili, cumin seeds, soaked raw rice and bengal gram to the tawa.
Now add required amount of salt, turmeric powder and asafoetida to the tawa and mix well.

Finally add the curd to this mixture and saute for a while.

Boil this Curd Porringer (Moor Kuzhambu) for some time and now you can serve the Curd Porringer (Moor Kuzhambu) hot.

If you are using vadai instead of vegetable, take little amount of Curd Porringer (Moor Kuzhambu) in a separate bowl and let the vadai to soak in it. The vadai soaks immediately when added in hot Curd Porringer (Moor Kuzhambu). If the Curd Porringer (Moor Kuzhambu) is not hot then leave the vadai for some time in the Curd Porringer (Moor Kuzhambu) as it takes some time to soak and get softened. Do not add the vadai in the bowl containing whole Curd Porringer (Moor Kuzhambu) as the vadai blots off all the liquids from it. Then you may not have Curd Porringer (Moor Kuzhambu) to pour in and enjoy with rice.