More kuzhambu


Ingredients:

Sour curd – 2 cups

Salt – 1 ½ teaspoon

Coriander leaves- finely cut to garnish

Turmeric powder – 2 pinches

Coconut – 4 teaspoons (grated)

Hing - ¼ teaspoon

Tempering:

Coconut oil – 1 teaspoon

Mustard seeds - 1 teaspoon

Marathangalika vathal - few

Soak & Grind to paste:

Tuar dal – 2 teaspoons

Cumin seeds – 2 teaspoon

Ginger – 1 inch piece

Green chillies - 2 or 3

Curry leaves – 10

Coriander seeds – 1 teaspoon

Method:

  1. Grind the contents soaked with coconut, turmeric powder, hing & salt to a smooth paste.
  2. Beat the curds to a thin consistency by adding 1 ½ glass of water.
  3. Grind to paste soaked ingredients with coconut.
  4. Add the ground paste to beaten curds.
  5. Allow boiling for 5-7 minutes till it thickens.
  6. Season mustard seeds,  marathangalika vathal in coconut oil & add.
  7. Garnish with coriander leaves & serve with rice.

Variation:

  • Can add boiled white pumpkin instead of marathangalika vathal.
  • Can use any vathal as well.


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