More Kuzhambu is a south indian traditional dish that is made with buttermilk and spices and served with rice. It is very similar to Kadi. This recipe is followed by caterers while cooking for big events like marriages. It is thick and full of flavor.
Do try my other recipe for more Kuzhambu, very similar to this with a little difference in proportion and ingredients.
Ingredients Required:
Curd - 2 cups
Toor Dhal - 1.5 tblsp
Cumin seeds - 2 tsp
Green chilli - 3
Coconut - 1/2 cup
Turmeric powder - 1 tsp
Water - 1 cup
Salt - 1 tsp
Vegetables: use one of the below
Ladies Finger - 10 , cut into two inch pieces
Pumpkin - 1 cup, 2 inch cubes
Sundakkai - 2 tblsp
To season :
Coconut oil- 1 tblsp
Mustard seeds - 1 tsp
Red chilli - 2
Hing - 1 tsp
Curry leaves - few
How to make:
Depending on what vegetable you are using, preparation would be different.
If using ladies Finger or dry sundakkai, roast them in a tblsp of oil. If using pumpkin, boil till almost cooked in water and set aside.
Soak the toor dhal for 30 minutes and grind to a coarse paste along with cumin seeds, coconut, green chilli and minimal water.
Beat the yogurt till smooth and add the ground paste along with salt and turmeric powder.
Add 1 cup water and mix well.
Bring to a slight boil by cooking on medium heat. Do not over boil else the yogurt will split. Just a slight boil on the sides is good enough.
Add the prepared vegetables.
In a small pan, add the coconut oil and when hot add the mustard seeds and allow to splutter.
Add the hing, red chilli broken and hing.
Add this seasoning to the Kuzhambu.
Serve with rice and ghee along with dhal on the side.
Notes:
Slightly sour yogurt works well for this dish.
Heat just before serving so it is slightly warm.
Adding coconut oil enhances the flavor.
Dhal is usually served separately when making this Kuzhambu to supplement for protein but not required.
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