The simplicity of the recipe makes me to do this kuzhambu
again and again. If u have lots of sour curd in home and you don’t know what to
do with dat? Here is the recipe to make use of that…. Mor/More Kuzhambu!!! Am giving the basic recipe and you can improvise
that by adding different veggies of choice. Mostly ladies finger (vendakkai),
ash gourd (posanikkai), chayote (chou chou), taro root (seppankizhangu) are used
in the recipe.
Amma sometimes makes vadai and dunk it in the gravy. I love
the taste of this kuzhambu when prepared with coconut oil. Try out the recipe and let
me know ur reviews…
Ingredients
2 cups Sour curd
1 small tomato (optional)
1 tsp turmeric powder
1tsp raw rice
1tsp toor dal
1tsp raw rice
1tsp toor dal
Salt
Coriander leaves (to garnish)
To temper
1 tsp Oil (preferably coconut oil)
1 tsp mustard seeds
1-2 red chillies
Pinch of Asafoetida
1 sprig curry leaves
To sauté and grind
1tsp chopped onion
½ inch ginger
1-2 green chillies
1tsp cumin seeds
1 ½ tsp coriander seeds
How to make it
- In a cup of water soak coriander seeds for 10 minutes. Mean while sauté the items given. Cool and then grind in a mixer along with coriander seeds without water into a smooth paste. Grind raw rice and toor dal along with it and make a smooth paste of it.
- Add this paste and turmeric powder to the sour curd along with salt and beat with a whisk.
- In a pan heat oil and temper the items given. Add the sour curd to it and mix well.
- Keep for some time in low flame till it turns frothy. Don’t let the gravy to boil.
- Garnish with coriander leaves and serve with any dry curries of choice.
Notes
- Always use sour curd for this recipe. If you need to add some more sourness to the recipe, add tomatoes after tempering.
- I prefer to use mor milagai instead of the normal red chillies for tempering. This also increases the sourness of the recipe.
- Veggies should be boiled separately and added to the curd.
Mor kulambu looks super tempting dear :) happy to follow you do chk my blog and it wud be nice of you if you follow me back :)
ReplyDeletehttp://desifiesta.blogspot.com/2013/08/rajasthani-ghevar-raksha-bandhan-spl.html
looks creamy....
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