Thursday, March 19, 2009

More Kuzhambu

More kuzhambu is my all time favourite. But not too keralite style by using too much of coconut and coconut oil, i like the way one of my friend does.So i made a fusion of both styles and presenting here with slight changes.


Winter Melon - 1/2 kg (Cut into medium sized cubes)
Thuvar dal - 1 teaspoon
Coconut shredds - 25gms
Beaten thick curd - 1 Cup
Red chillies - 4 nos.
Venthayam - 1/2 teaspoon
Mustard - 1/2 teaspoon
Cumin seeds - 1/4 teaspoon
Coconut oil - 2tbsp
Salt - to taste
curry leaves - handful

To grind:

Coconut scrappings
Jeeragam (cumin seeds)
Thuvar Dal (Soak for 10 mins before grinding)

Grind all the above ingredients to a fine paste.The soaked thuvar dal will give a consistency to the paste.

How to make:

1)Cut and boil the vegetable with a pinch of turmeric powder and salt. Preferrably, Bangalore kathirikai, Poosanikai, raw mango, Parangikai or any dried vathal (sundakai, manga vathal)will do for this kuzhambu.
2)Once the vegetable comes to boil and soften, heat oil in another pan and temper mustard, venthayam and dried red chillies.
3)Add the boiled vegetable and the ground paste to it.Once it comes to boil, add the beaten curd to the mixture.
4)Add a pinch of turmeric and salt to taste.Avoid over heating as the curd will become watery and tasteless.
5)Add curry leaves and pour one tablespoon of coconut oil to it which gives a nice aroma.

Serving Suggestion: Goes well with rice.

1 comment:

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