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.
Whisk both into a creamy consistency, with no lumps
In a cooking pan, add oil, and season the ingredients mentioned above and
Thick curds - 3 cups
Besan flour - 3 tsps
Salt to taste
Green chillies - 4 , slit
Water - 2 cups
Fresh chopped coriander, for garnishing
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;
Top up the fresh curds with besan flour
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