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 - 1 tablespoon

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.