Vendaya More Kuzhambu


Ingredients:
Thick Yogurt – 1 cup
Water - ½ cup
Salt – ¾ teaspoon
Coconut – ¼ 
cup (grated)
Rice flour - 1 teaspoon
Tempering:
Coconut oil – 1 tablespoon
Mustard seeds – 1 teaspoon
Hing – ¼ teaspoon
Marathangalika vathal – 2 teaspoons
Curry leaves - 10
To Roast:
Vendayam (Fenugreek seeds) – 1 teaspoon
Urad dal – 2 teaspoons
Green chilli – 1
Red chilli – 1
Curry leaves - 10

Makes: 2 to 3 servings.

Method:
  1. Roast the ingredients mentioned with ½ teaspoon of oil too golden brown.
  2. Allow to cool completely and grind to paste along with grated coconut.
  3. Whisk the yogurt along with about ½ glass of water, ground paste and salt.
  4. Boil this yogurt mixture until 1 boil & keep aside.
  5. Heat coconut oil for seasoning.
  6. Add mustard seeds & allow spluttering.
  7. Add marathangalika vathal, hing, curry leaves & fry for ½ a minute. (until golden brown)
  8. Add the tempering to kuzhambu, serve hot with rice.



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