Mor Kuzhambu/Buttermilk Kulambu/Buttermilk Soup
Servings Prep Time
6people 10minutes
Cook Time Passive Time
40minutes 5minutes
Servings Prep Time
6people 10minutes
Cook Time Passive Time
40minutes 5minutes
Ingredients
For Grinding
Dry Spices
Instructions
  1. Wash and soak the ingredients for grinding (without the coconut) for at least an hour. Grind them into a paste and add the shredded coconut and grind them all together for a few more seconds. Set the paste aside.
  2. Plug in the IP, press ‘sauté’ and ‘adjust’ to change the digital display to ‘more.’ This is the high setting for sauté.
  3. Pour the contents (except the curry leaves) of the dry spices into the IP Inner Pot (put the spices in one small area of the pan). Pour the vegetable oil over the spices (just enough to soak the spices plus a little more).
  4. When you first hear the sound of the mustard seed “popping,” add the curry leaves. Add the cut chayote into the inner pot, add salt and add ¼ cup of water to moisten the mixture. Cook the vegetable until it is partially cooked (until it is just starting to get soft) and press ‘cancel’ to shut down the heating. Turn on the IP to ‘slow cooking’ high and set the time for 30 minutes.
  5. Add the paste and three cups of water and mix them well with the other contents of the pot. Finally, add the yogurt and gently stir all of the contents well once. Close the IP and ensure the steam release to the venting position. Periodically check to see if the chayote is cooking well.
  6. Once the time runs out, press ‘cancel’ and unplug the IP.
  7. Garnish the soup with cilantro.

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