Baby Potato Mor Kuzhambu Recipe | Easy & Tangy
Make Baby Potato Mor Kuzhambu with a ground coconut-dal masala and fresh buttermilk for a tangy, mildly spiced South Indian curry perfect with hot rice.
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Cooking tools:
- Blender
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Peeler
- Skillet
- Measuring spoon
- Measuring cup
- Wooden spoon
- Stove
- Kitchen timer
Ingredients
- 500 gms Baby Potatoes
- 1/2 tsp Asafoetida Powder
- 4 to 5 Onions
- 400 ml Fresh Buttermilk
- Turmeric Powder - a big pinch
- 10 cloves Garlic
- 2 inch piece Ginger
- 1/2 cup, grated Coconut
- 2 tblsp Bengal Gram Dal
- 2 tblsp Toor Dal
- 1 tblsp Raw Rice
- 2 tsp Coriander Seeds
- 4 Green Chillies
- 5 to 6 tsp Oil
- 2 tsp Mustard Seeds
- Curry Leaves - few
- Coriander Leaves - few
- 2 tsp Cumin Seeds
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