Thursday, February 10, 2011

More Kuzhambhu

Prep Time: 15 min
Cooking Time: 10 min

Serves: 2 to 3

  1. Thick curd (medium sour) - 2 cups
  2. Thick milk - 1/2 cup
  3. Water - 1/2 cup
  4. Fresh grated coconut - 2 1/2 tbsp
  5. Red chilly powder - 1 tsp
  6. Cumin powder - 1 tsp
  7. Raw rice (dry roasted) - 1 tbsp
  8. Coconut oil - 2 tsp
Vegetables (any one of your choice)
  1. Lady's finger
  2. Drumstick
  3. Ash gourd
  4. Ripe mangoes
  5. Ripe pineapple
For seasoning
  1. Vegetable oil - 2 tsp
  2. Mustard seeds - 1/2 tsp
  3. Curry leaves - few
  1. Dry roast raw rice in a wok until light brown; allow to cool.
  2. Churn thick curd in blender; combine with milk, water; stir well; set aside.
  3. Grind fresh grated coconut, red chilly powder, cumin powder, raw rice in to a smooth paste adding the curd mixture; do not add water.
  4. Pour the ground paste in a wok, heat in medium flame for about 3 to 4 min stirring continuously.
  5. Do not allow the above mixture to boil as it curdles quickly.
  6. Adjust salt according to your taste.
  7. Once done, transfer contents to a serving bowl.
  8. Drizzle few teaspoons of coconut oil and seal tightly with lid for the flavors to blend in completely.
  9. Heat oil in a tadka ladle, add mustard seeds & let it splutter.
  10. Add curry leaves and saute for few sec.
  11. Add the seasoning to the more kuzhambhu.
  12. 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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