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This makes crock pot cooking a win-win situation as the expenses involved in managing a crock pot are far less than the expenses related to managing a cooker or stove in general. Whether gas or electric, your cooker and oven are often significant energy hogs. Add to this the fact that you’re not increasing the temperature in your home by conventional means of cooking and you are using less electricity.

Unfortunately for many, the general consensus was the crock pots were intended for comfort foods and hearty winter foods. The reality is that the crock pot should be one of the best loved and most often utilized cooking techniques in case you’re able to manage it. In regards to cooking with a crock pot, the choices are nearly limitless. Virtually anything that can be boiled could be created in the crock pot and many, many more wonderful and enticing foods and treats too.

In addition to the cost advantages mentioned previously when it comes to crock pot cooking there are many other benefits which are worth mentioning. First of all, the bulk of the work involved with crock pot cooking occurs early in the day when you’re refreshed rather than at the end of a hectic work or perform day. This usually means that you are less inclined to forget an ingredient or make other mistakes that often occur as we hurriedly prepare a dinner when we are exhausted from the activities of daily.

Second, many great crock pot recipes include the vegetables that guarantee we’re getting the nutrients we need. So frequently, when preparing a meal in the last moment, vegetables and other side dishes have been left out in favour of expedience. Crock pot cooking many instances is really a meal in one dish.

Another wonderful reason to use a crock pot for your summer cooking is the ease of clean up. Unlike pans and pans, most crock pot foods are made in 1 dish. This usually means that there will not be mountains of dishes to be hand washed or packed into the dishwasher (or if you’re like me-both) later. It’s possible to spend less time cleaning only as you spent time slaving over a hot cooker. Oh wait! Make that time slaving over a hot stove. Once tidy is complete you can get back to enjoying the sunshine set, chasing the lightening bugs along with your small ones, or even waiting for the very first celebrity.

While there’ll be no one size fits all best cooking procedure, crock pot cooking comes really near. When you have a crock pot collecting dust somewhere at the rear of your pantry it is time to get out it, dust if off, and dig up some wonderful summertime crock pot cooking recipes.

We hope you got benefit from reading it, now let’s go back to mor kuzhambu - south indian butter milk sambar recipe. To cook mor kuzhambu - south indian butter milk sambar you only need 14 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Mor Kuzhambu - South Indian Butter Milk Sambar:

1. Provide 2 tbsp Thuvar Dal
2. Provide 2 tbsp Dhaniya
3. Take 2 tbsp Raw rice
4. Take 1 tsp Fenugreek seeds
5. Take 1 tsp Jeera
6. Get 3 Green chilli
7. Use 2 Red chilli
8. You need 1 tsp Mustard
9. Use 4 tbsp Coconut grated
10. Prepare 1 tsp Turmeric Powder
11. Get Curry leaves - as required
12. Get 200 ml Beaten Curd
13. Take Gingelly /Coconut oil - as required
14. Get to taste Salt

Instructions to make Mor Kuzhambu - South Indian Butter Milk Sambar:

1. Soak thoor dhal, dhaniya and rice in water for half-an-hour.
2. In a pan, roast the fenugreek seeds, green & red chilly with a teaspoon of gingely oil, in medium flame for 2 minutes.
3. Add coconut, the roasted fenugreek seeds, chillies, jeera and all the soaked ingredients in a mixer jar and grind well into a smooth paste by adding water.
4. Add this ground mixture to a heavy bottomed pan and add sufficient water. Simmer it till the raw smell goes away and the content turns into a thick idli batter consistency.
5. Beat curd in the mixer and add this to the pan with required salt. Let it simmer on low flame for just two minutes and turn off the stove.
6. This need not be brought to a boil.
7. In a pan, heat 1 teaspoon of coconut oil. Add mustard & curry leaves. Allow mustard to crackle and add this to mor kuzhambu.
8. The various vegetables that can be added to this mixture are Bhindi, White Pumpkin, Sundaikai Vatral and Raw banana stem.

I love mor kuzhambu very much, it is perfect for a lazy day to make as it can be done in a jiffy, yet delicious! Usually poosanikkai (ash gourd) , chow chow or vadai can be added to mor. Kuzhambu Varieties, Kootu, Sambar, Kurma, Dal & Masiyal varieties. Seppankizhangu mor kuzhambu / Arbi[colocasia] buttermilk curry. I make two versions of more kuzhambu.

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