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Butter milk Gravy – Mor Kuzhambhu


For Masala paste

  • Cumin Seeds  – ¼ tsp
  • Tur Dal            – ½ tsp
  • Channa Dal    – 1 tsp
  • Raw Rice         – ½ tsp
  • Coconut           – 1 cup (grated)
  • Coriander seeds – ½ tsp
  • Curry leaves        – 1 strand
  • Gingelly oil- ½  tbsp
  • Hing            – 1pinch

Soak the dals and rice for ½ hour. Roast other items one by one separately and wet grind it a mixer into a fine thick paste.

For Seasoning

For Garnishing

  • Cilantro/ coriander-1 tbsp (finely chopped)


  1. In a Kadai, add Oil and seasonings one by one allow it to splutter.
  2. Meanwhile mix the masala paste, vegetables (optional), salt and sour churned butter milk.
  3. Add the mixture to the kadai.
  4. Simmer the stove close the kadai with the lid; add the curry leaves before the gravy starts to boil. Now switch off the stove.

Serve hot and garnish with cilantro.

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