Mor Kazhi and Menthi Kuzhambu

There are favourites and then there are favourites... and then there's mor kazhi. While we were kids, lunch was always rice, sambar, rasam, curd and a vegetable. Sometimes the sambar became dali saar and we had a konkani meal complete with a masla randeyi. And at other times, we had plain dal and avial or mor kuzhambu. On other days we had menthi kuzhambu.

Known as Vathal Kuzhambu (or Vatha Kuzhambu) in many households, I think that Menthi Kuzhambu or Vendhaya Kuzhambu is one of those dishes that leaves you licking your fingers. At our home, this is traditionally made with brinjal, lady's finger or yam. My Iyer friends make it with shallots, pumpkin and even radish. I make it with just about anything I can lay my hands on. I have even made a version of this with garlic. My father had once told me, "If you want to make me happy, learn to make menthi kuzhambu for me" and I (thinking it was too much trouble) said, "It's OK with me if you're not that happy... let's have paruppu kuzhambu". Now, I know better!

On days when we had Menthi Kuzhambu for lunch, we tried to have mor kazhi for dinner. The combination is simply superb. I made this for dinner last week and I'd also made some rice just in case S doesn't like this mor kazhi of mine. But the rice was eaten about two days later.

Menthi Kuzhambu



Ingredients:


1 Radish, sliced
1 tbsp Vathal (Sundaikkai, Cluster Beans or Manathakkali - optional)
1-2 Red Chillies
1 tsp Fenugreek Seeds
1 tsp Mustard Seeds
1/2 tsp Asafoetida
1 tbsp Toor Dal
2 tbsp Tamarind Paste
1 tsp Oil
7-8 Curry Leaves
1 tbsp Sambar Powder
Salt to taste

Heat oil in a vessel and add the mustard seeds, fenugreek seeds, toor dal, vathal and asafoetida. When the mustard splutters, add the curry leaves and the chillies. Add the radish and fry for a minute. Add the sambar powder and fry for another minute. Add the tamarind paste, salt and a cup of water. Bring to a boil and simmer until the radish is cooked.

My friend Preeti suggested that I cook the vegetable in the sambar itself. She also suggested that I use gingelly or sesame oil while making this type of sambar. So, while a lot of how I cook comes from Amma, these are two things I remember while making this.

Mor Kazhi is probably one of my favourite snacks. I don't know how many things I am allowed to count as favourites. Instead of waiting for leftover Menthi Kuzhambu, I decided to make both items fresh. My very first attempt at making mor kazhi was a success. I think I'll experiment with different flours from now on too.

Ingredients:

1 cup Flour

1/2 cup Rice Flour

4 cups Buttermilk

1 tsp Chilli Paste

1 tsp Ginger Paste

1/4 cup Coriander, chopped

1 tbsp Lime Juice

2 tbsp Oil

1/4 tsp Mustard Seeds

1/4 tsp Asafoetida

1/4 tsp Urad Dal

1/4 tsp Chana Dal (optional)

2 Red Chillies

7-8 Curry Leaves

Salt to taste

Mix the flours with the buttermilk and add the coriander leaves along with the ginger and chilli pastes. Add the salt and the lime juice and mix until well blended.

In a kadhai, heat the oil and add the urad and chana dals, mustard and asafoetida. When the mustard splutters, add the red chillies and the curry leaves. After a minute, add the buttermilk-flour mixture and mix well and remove any lumps. Cover and cook for 5-10 minutes.

Serve hot with menthi kuzhambu. I am told that there are several ways in which mor kazhi is served. Cut into squares, made into balls. I would love to try this out in all the different ways it is made. I have only eaten this at home and only in this manner. And I love it.