BM #116 : Week 4, Day 1
Theme : Simple everyday thali
Green plantains (vazhakka) and yogurt based mor kuzhambu is one of the favorite combinations for my husband. My mother in law used to prepare this at least a couple of times in a month. Mor kuzhambu also pairs well with parippu usili. That’s a favorite with my husband as well. For today’s thali, I had only the South Indian part of the meal planned. I had some cooked black eyed peas in the fridge so at the last minute I added the roti and curry also to the thali.
On days when I make rice and roti, my son will eat only the roti. Rice is for the days when he has no other choice. Well, I am not complaining much since I wasn’t a fan of many South Indian dishes at his age. Since he eats rice, I will take that for the time being.
I was able to cook with a lot of enthusiasm when I was started preparing the thalis. I have just four more to do now and somehow I am not finding that energy to get it done. I keep finding some or the other reason to keep postponing it. I guess for the last week of the marathon, I will end up cooking and posting on the same day. It’s the shopping that I have been postponing. Hopefully I will get it done soon!
Read on for the recipes and pictures.
The thali has
- Mor kuzhambu
- Lobia curry
- Cucumber slices
- Heat 2 tablespoons of oil in a pan. Add 1 teaspoon mustard seeds. Once it pops, add 2 cloves of minced garlic. When it changes color a little, add two peeled and diced green plantains.
- Now add the spice powders – 1 teaspoon each of red chili powder and coriander powder. Add salt as needed and 1/2 teaspoon turmeric powder too. Sprinkle a little water, mix everything carefully. Cover and cook, removing the lid to mix in between to prevent it sticking to the bottom of the pan.
- When the plantains are cooked, turn off the heat. Serve with rice and any yogurt based gravy.
- Soak 1 tablespoon each of rice and toor dal in a small bowl for at least 20-30 minutes. Drain and grind along with 1/4 cup shredded coconut, 1/2 teaspoon jeera seeds, 2 green chilies and 1” piece of peeled ginger. Make a smooth paste of this adding water as needed. Keep aside.
- In a pan, add a teaspoon of oil. Add 1 teaspoon of mustard seeds and 1/2 teaspoon of fenugreek seeds. Once it pops, Add the vegetable of your choice for the mor kuzhambu. You can use ladies finger, ash gourd, plantains, yam etc. Add half teaspoon of turmeric powder and Let the vegetables cook. Once it’s cooked, add the ground paste and half cup of water.
- Now blend 1 cup of yogurt in the blender jar for a couple of minutes. Add this to the pan. Lower the heat and let it cook. Once it starts to boil, turn off the heat and remove the pan from the stove. This is to ensure that the heat doesn’t curdle the yogurt. Serve with rice and vazhakka.
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7 thoughts on “Vazhakka MorKuzhambu lunch”
I also love this combination of mor kuzhambu and vazhakai fry. so comforting meal for sure. Amazing start to the week. As others mentioned, I am also eyeing on those plates only.
Interesting recipes from dal and green plantain. I would like to try the green plantain one as we do not make it much and here In the Asian shop, it is one of the most common vegetables. The thali looks awesome
I love this everyday simple thali. My initial plan for this thali was to make 26 everyday thali and plan changed and then covid happened the plan again changed and ended up with something different. Mor kuzhambu and vazhakka combo are amazing.
Your south Indian part of lunch is my favorite as well. as Harini mentioned, mor kuzhambu is unimaginable without plain dal for us in Andhra but we don’t do any special pairings.
I am strongly feeling after seeing your posts that I should remember to get these compartment plates during my next India visit. :)
I love this thali and everything on it…yes there was a time when rotis were served for lunch along with some gravy..those were crazy days..now we don’t bother to have so many courses.somehow we have lost energy to eat I suppose…:)…I do hope you get the mojo to cook the remaining four quickly..I need check whats pending from your end..:)
Mor Kuzhambu is quite similar to the Punjabi kadhi , I loved it when we made , and should give it a try again .
I am wondering how many variations of these section thalis you have – all have different shaped cavities and how beautifully you fill them up !
Simple , yet delicious and comforting meal .
A comforting plate there. Homey and filling too. I didn’t know that mor kuzhambu had a special pairing dish. Growing up, we only knew mor kuzhambu has to go with plain dal. The dry saute was there but nothing specific.