Arachuvitta Mor Kuzhambu | How to make Arachuvitta Mor Kuzhambu

By mohan ram ap  |  20th Dec 2015  |  
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  • Photo of Arachuvitta Mor Kuzhambu by mohan ram ap at BetterButter
Arachuvitta Mor Kuzhambuby mohan ram ap
  • Prep Time

    2

    Hours
  • Cook Time

    30

    mins
  • Serves

    4

    People

1

0

About Arachuvitta Mor Kuzhambu Recipe

I dedicate this recipe to my one and only friend.

Arachuvitta Mor Kuzhambu is an aromatic, flavorful and delicious dish which is very much popular in South Indian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Arachuvitta Mor Kuzhambu is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Arachuvitta Mor Kuzhambu at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 120 minute for the preparation and 30 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Arachuvitta Mor Kuzhambu by mohan ram ap in step by step with pictures so you can easily learn how to cook the perfect Arachuvitta Mor Kuzhambu at your home without any difficulties. Arachuvitta Mor Kuzhambu is one of the representative dishes of South Indian which you can serve in any special occasions.

Arachuvitta Mor Kuzhambu

Ingredients to make Arachuvitta Mor Kuzhambu

  • green chillies 6
  • Daniya 1/2 cup
  • Toor Dall 1 cup
  • jeera 1 tsp
  • curry leaves 10
  • fenugreek seeds 1/4 tsp
  • mustard 1/2 tsp
  • oil 2 tsp
  • pumpkin 100 gms
  • salt as required
  • Tumeric powder 1/2 tsp
  • coriander leaves a few
  • curd 2 cup
  • asafoetida a pinch

How to make Arachuvitta Mor Kuzhambu

  1. Soak 3 green chillies, daniya, toor dall, jeera, 5 curry leaves for 2 hours in some water and then grind it.
  2. Temper mustard, fenugreek seeds and green chillies in oil and then add pumpkin, water, salt and turmeric and allow it to boil.
  3. After boiling add the above ground paste, cook it till the raw smell goes away.
  4. Whisk the curd for 10 seconds and add to the above mixture and turn off the gas.
  5. Add the remaining curry leaves and asafoetida and serve hot.

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