Okay, so I know this may not be what immediately comes to mind when you think of raw food. This isn’t your typical raw salad dressing, raw sauce, or nut milk recipe. Instead, it’s a traditional South Indian dish that is served raw, which technically places it under the definition of raw food: unprocessed foods that haven’t been heated above 115°F (46°C).
As you and I both know, the original intent of this blog was to document traditional recipes — my mother’s, my mother-in-law’s, my grandmother’s, my sisters-in-law (both incredible cooks), and recipes from friends’ and family kitchens — that eventually found their way into mine. Somewhere along the way, it evolved into a bit of a mishmash: restaurant finds, juices and smoothies, lunchbox ideas, and more. Much like the palates in our family, which love exploring new cuisines but inevitably find their way “home” to Thacchi Mammu (our fond name for South Indian yogurt rice), this is a recipe that brings you right back to your roots.
This buttermilk stew, or Mor Kuzhambu in Tamil, is not cooked or heated (unlike the more common version, which is often warmed). It’s served raw with rice and is, in some ways, a South Indian cousin of Gujarati chaas. The difference is that this dish is mixed with rice and eaten alongside a dry sabzi or curry, whereas chaas is usually consumed separately as a post-meal drink.
This recipe was passed down to me by my mother-in-law, who is well known in our family for her exceptional rasams and kuzhambus. There’s definitely more to come from her kitchen.
Lately, I’ve been juicing, blending, and incorporating more raw foods into our meals — perhaps it’s the lush greenery in Singapore, or simply the fact that I have more time on my hands these days. Either way, this felt like the perfect weekend meal.
Ingredients
- Mustard seeds – 1 tsp
- Green chilies – 3
(Adjust based on spice tolerance. Mustard seeds add heat, so avoid going beyond 4 chilies.) - Grated coconut – 1 tbsp
- Cilantro – 1/4 cup
- Toor dal (optional) – 1 tsp
(If using, soak for about 30 minutes.)
For Garnish (Tadka)
- Urad dal – 1 tsp
- Fenugreek seeds – 1/4 tsp
- Asafetida – a pinch
- Curry leaves – 1 sprig
- Yogurt – 1 cup
- Water – 1/2 cup
(The yogurt should ideally be sour. Dilute with water to form a thick buttermilk consistency — similar to a thin batter, not overly runny.)
Method
1. Grind the mustard seeds, coconut, cilantro, green chilies, and soaked toor dal (if using) into a smooth paste.
2. Add this paste to the yogurt-water mixture and stir well until fully blended. Add salt to taste.
3. Heat oil in a small pan. Add the urad dal, fenugreek seeds, asafetida, and curry leaves. When the dal turns golden brown, pour this tempering over the buttermilk mixture.
4. Serve mixed with hot rice and Paruppu Usuli.
(Yes, that’s a separate post )
Note
I’m not entirely sure whether making the tadka technically qualifies as “raw,” so if you’re strictly following a raw food diet, you may choose to skip it. That said, I can’t promise the flavor will be quite the same — in most South Indian cooking, the tadka is a crucial finishing touch. Still, for raw food enthusiasts, this is a reasonable adaptation to consider.
