Cooking Time: 10 min
Serves: 2 to 3
Ingredients
- Thick curd (medium sour) - 2 cups
- Thick milk - 1/2 cup
- Water - 1/2 cup
- Fresh grated coconut - 2 1/2 tbsp
- Red chilly powder - 1 tsp
- Cumin powder - 1 tsp
- Raw rice (dry roasted) - 1 tbsp
- Coconut oil - 2 tsp
- Lady's finger
- Drumstick
- Ash gourd
- Ripe mangoes
- Ripe pineapple
- Vegetable oil - 2 tsp
- Mustard seeds - 1/2 tsp
- Curry leaves - few
- Dry roast raw rice in a wok until light brown; allow to cool.
- Churn thick curd in blender; combine with milk, water; stir well; set aside.
- Grind fresh grated coconut, red chilly powder, cumin powder, raw rice in to a smooth paste adding the curd mixture; do not add water.
- Pour the ground paste in a wok, heat in medium flame for about 3 to 4 min stirring continuously.
- Do not allow the above mixture to boil as it curdles quickly.
- Adjust salt according to your taste.
- Once done, transfer contents to a serving bowl.
- Drizzle few teaspoons of coconut oil and seal tightly with lid for the flavors to blend in completely.
- Heat oil in a tadka ladle, add mustard seeds & let it splutter.
- Add curry leaves and saute for few sec.
- Add the seasoning to the more kuzhambhu.
- Serve hot along with steamed rice and banana flower paruppu usili or with any other usili, luscious stir fries of your choice.
- I prepared this quick & simple more kuzhambhu without adding any vegetables; can follow the same when no vegetables are available handy!!!
- Adding milk renders exquisite taste to the recipe.
- Can also use deep fried karuvadaams to prepare the recipe.
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