Sunday, July 5, 2015

Posted by Mala at 7:43:00 AM No comments

More Kuzhambu is a perfect combination for Paruppu Usilis. This is "Arachivitta" (ground) More Kuzhambu. There is one more variety too, about which I shall post later. Many make More Kuzhambu with sour curds, but I prefer doing it with normal curds. In my home, we don't like it, if it is sour.

                                                              Curds - 4 cups
                                                             Okra  - 300 gms
                                                          Coconut oil - 3 tbsps
                                                         Mustard seeds - 1/2 tsp
                                                         Methi seeds   - 1/2 tsp
                                                        Turmeric powder - 1/2 tsp
                                                       Hing powder - 1/4 tsp

                                                     Soak in water:
                                                   Tur dhal - 2 tsps
                                                  Channa dhal - 1 tsp
                                                   Jeera - 1 tsp

                                   Recipe Cuisine: South Indian; Category: Kuzhambu varieties
                                   Prep time: 15 mts; Cooking time: 20 mts

                                                                    Serves 4

                                                                   Soaked ingredients

                                                       Grind to a paste:
                                                Fresh grated coconut - 1/4 cup
                                                Green chillies            - 4-5
                                            Plus the soaked things mentioned above

                                                         Grind to a smooth paste.  


                                                   Whisk curds without any lump.

                    Heat up a pan, pour the coconut oil, add turmeric powder, hing, mustard and methi seeds (fenugreek).

                                                  Add the okras, which are cut long.


                      Keep sauteeing on slow fire, till the okras become slightly charred, and well shrunk. At this point add a pinch of salt, otherwise okras will not take in salt later.

                           To the whisked curds, add the roasted Okras and the ground paste.

       One has to be quite watchful, the curds should not come to a boil, otherwise, it will curdle fully. It has to be on slow fire only. In the corner, small froth will foam up, indicating it is nearing a boiling point. At this time, put off. 

                                 Garnish with fresh, chopped coriander leaves. Serve with Paruppu usili, papads and hot rice.

                   * Though any vegetable can be used for this kuzhambu, the most ideal ones are Ash gourd and  Okra. Green bell pepper also will be very tasty. Thinly sliced, steamed carrots can also be used. Boiled, peeled and cubed potato can also be used.


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