Monday, March 20, 2017

Posted by Mala at 1:00:00 AM 1 comment
This is a favourite of all in my family. The flavour of the slit green chillies pervade into the kuzhambu, for which also there is a secret. Oh.....don't worry, I am going to share that with you all...and this Vedikka Vitta More Kuzhambu, which normally does not have any vegetables in it, is a very good combination for Kattu Sa Kari. Vedikka Vitta means, "just seasoned"  Kuzhambu. Again, this recipe is from Tanjore Cuisine.



Ingredients

 Thick curds - 3 cups
Besan flour - 3 tsps
Salt to taste
Green chillies - 4 , slit
Curry leaves
Water - 2 cups
Fresh chopped coriander, for garnishing

To season
Cooking oil - 3tsps
Turmeric powder - 1/2 tsp
Hing powder - 1/4 tsp
Mustard seeds - 1tsp
Methi seeds - 1tsp

Recipe Cuisine: South Indian; Category: Lunch
Prep time: 5 mts; Cooking time: 10 mts;

Serves 4

Top up the fresh curds with besan flour



                                            Whisk both into a creamy consistency, with no lumps



                                 In a cooking pan, add oil, and season the ingredients mentioned above and



then  add the slit green chillies and curry leaves. I can visualize you becoming impatient, because I have not shared the secret yet...Wait.....


Here it is!!!! add 2 cups water and  salt required, and allow to boil for 5 minutes on low flames. This kind of boiling  the green chillies alone imparts great taste and flavor to the Kuzhambu. Otherwise, the beaten curds will not be able to take in the spices of green chillies too. Also,, the chopped coriander leaves  enter the pot now.


Then mix in the besan-curd mixture, carefully stirring continuously, so that the curds will not curdle. You must be watchful.


Serve this fabulous  tasting More Kuzhambu with hot rice, Kattu Sa Kari and papads.



This post first appeared in www.malpatskitchen.com


1 comments:

  1. Simple Tamil cuisine, answer to the Gujarati kadhi. Yum and tangy. Lovely !

    ReplyDelete