Thursday, February 20, 2020

Posted by Mala at 12:00:00 AM No comments

This is a unique Kuzhambu, which is not made in many households. Recently my daughter sent me this recipe, which she learnt from a close family relative, and I too made it, and we liked it so much. This is a nice side dish for Sevai varieties
and also goes well with paruppu usilis
and all kinds of potato roasts , colocasia/seppamkizhangu roast or bhindi roast go well with this kuzhambu. Please check my South Indian curries


Thick and fresh curds - 2 cups, whisked well without lumps
Tamarind paste - 1 tsp
Chow chow - 1, cubed
Salt to taste

To roast in oil and grind
Tur dhal - 2 tbsps
Urad dhal - 1 tbsp
Red chillies - 4=5
Methi - 1 tsp
Grated fresh coconut - 2 tbsps

To season
Coconut oil - 2 tbsps
Hing powder - 1/2 tsp
Turmeric powder - 13/4 tsp
Mustard seeds - 1 tsp
Curry leaves a few

Recipe cuisine: South Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 15 mts

Serves 3-4

Pan heated with oil, urad, tur dhals, methi seeds and red chillies getting roasted

After they turn golden, switch off, then add coconut

and mix well

After the roasted ingredients cools down a bit, grind to a smooth mixture

Curds whisked and kept, chow chow cubed and pressure cooked

Chow chow taken in a cooking vessel, tamarind paste added, 

2 cups water added, , little bit turneric powder

Salt to taste

After it boils and reduces a bit, the ground mixture added, and let to boil for 5 minutes on slow flames.

Now the whisked curds added, flames on the lowest, after 3-4 minutes you can switch off too. Take care, lest curds might curdle


Above mentioned seasonings done in coconut oil

* Any vegetables like ash gourd, Okra, malabar cucumber , yellow pumpkin etc can be used.
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