Vendaya More Kuzhambu

Makes: 2 to 3 serves

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

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.