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Visitors Recipe

Mor kuzhambu (curd curry)

Ingredients

Ing: 4 cups thick buttermilk, or yogurt beaten with water 2 tbsp fresh grated coconut 1/2 tsp turmeric (haldi) powder 1/2 tsp jeera (cumin) seeds 4-5 dry red chillies 2-3 fresh green chillies Salt to taste 1 tbsp rice flour (or cornflour) to thicken the kuzhambu - (if necessary) optional Ash Gourd; Cooking Cucumber; White Pumpkin; are the vegetables that could be used. Cout into cubes after skinning & washing - keep aside. For tempering 1 tsp mustard seeds 4-5 curry leaves pinch asafetida (hing/perungayam) powder 3 dry red chillies broken up & deseeded. 2 tsp any vegetable oil 2 tbspns channa dhal soaked in hot water for about 15/20 mins. & Drained well before seasoning.

Method

Method 1. Grind the coconut, dry and fresh chillies, jeera, and rice flour into a smooth paste using water as necessary. 2. In a vessel heat oil, add the mustard seeds and curry leaves when the mustard crackles add channa dhal, dry chilles & asafoetida & fry, now add the Vegetables & turmeric powder with ½ cup water cover & leave to cook on low flame, add Salt & leave to cook for 5 mins. 3.Now pour in the buttermilk/diluted yogurt, add the ground paste mix well& bring to a boil 6. Simmer for 2-3 minutes, , and serve the mor kuzhambu hot with plain boiled rice and a vegetable side-dish.

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