Saravana bhavan Mor Kuzhambu Samayal Kulambu Recipe in Tamilnadu Style Easy Preparation

Saravana bhavan Mor Kuzhambu Samayal 

people usually like the taste of Saravana bhavan Mor Kuzhambu Samayal Kulambu recipe in Tamilnadu  Style because of its special taste and easy preparation method.  tamil nadu- more kulambu recipe is prepared by using the semi solid butter milk as the main ingredient with the vegetables like  vedika vita vendakkai, vadai, vellai poosanikai, vendhaya, pumpkin, chow chow, paruppu urundai, and  iyer style seppankizhangu preparation.  

Ingredients needed for saravana bhavan more kuzhambu recipe in Tamilnadu Style

Butter milk - 3 cups

Green chillies - 6

Red Chillies - 2

Grated Coconut  - 1/2 cup 

Channa dal (kadalai paruppu)  - 1/2 table spoon

Lentil - 1/2 table spoon

Coriander seeds - 1/2 table spoon

Pepper - 1/2 tsp

Cumin - 1/2 tsp

Mustard - 1/2 tsp

Asafoetida powder - 1/2 tsp

Salt - 1 1/2 tbsp

Turmeric powder - 1/2 tsp

Ginger - a little

Curry Tree - a little

Paruppu urundai or any vegetables – 1 cup

Oil and water – as per your taste

How to prepare more kulambu recipe in Tamil language

1. First soak, kadalai paruppu, lentil and coriander seeds for about half an hour,
2. Cook the vegetable or fry the paruppu urundai in oil like vadai and keep it aside,
3. Now grind the green chillies, soaked ingredients, coconut, ginger and cumin and pepper,
4. Take the vessel, add oil and sauté mustard, Asafoetida, curry leaves and red chillies,
5. Now add the butter milk, salt, ground more kuzhambu masala and let to boil for four minutes in medium flame,
6. Finally add the vegetable or Paruppu urundai, leave for one minutes and switch off the stove,
7. Tasty Tamil style saravana bhavan more kulambu recipe is ready to taste.
8. The most common preparation of Tamil samayal more kuzhambu recipes are
9. vendakkai mor kuzhambu in tamil nadu Coimbatore style and paruppu urundai mor kuzhambu in chettinad preparation.
10. For more reference more kulambu recipe tamil video is available in you tube.