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Tamilnadu Kuzhambu Varieties > More (Yogurt Gravy) Kuzhambu

More (Yogurt Gravy) Kuzhambu

More (Yogurt Gravy) Kuzhambu

Cuisine Style: South India | Cooking Time: 45 minutes | To Serve: 4 | Take with: rice | Type: Lunch Gravy

Ingredients

  • Thick buttermilk (1/2 cup curd + 1 1/2 cups water)- 2 cups
  • Turmeric powder- 1/4 tsp
  • Ginger- a small piece
  • Toor Dal- 1 tsp
  • Green Chillies- 2
  • Coconut grated- 2 tbs
  • Rice- 1 tsp
  • Tomato- 1 (small)
  • Salt to taste
  • Any one of the vegetables (Potato, Beans, Carrot, Cucumber, Ashgourd, Okra, Pumpkin) chopped- 1/2 cup

For Tempering

  • Coconut oil/cooking oil- 1 tbsp
  • Mustard seeds- 1/4 tsp
  • Curry leaves- a few
  • Asafoetida- a pinch

Preparation

  • Soak rice and Toor Dal together for 15 to 20 minutes.
  • Add turmeric powder to buttermilk and beat well and keep it aside.
  • Grind soaked rice and Dal with coconut, ginger, green Chillies to a fine paste.
  • Half boil the vegetables (If you use Okra fry with excess oil separately) in a pan then add the ground paste and salt to it.
  • Simmer the flame and add little water to it so that the veggies are cooked fully and the raw smell of the paste goes off. Add the buttermilk to it.
  • Heat coconut oil in a frying pan and add the tampering ingredients one by one and fry for a minute.
  • Pour the mixture to this pan and mix well.
  • Serve with rice.

Note

  • More kuzhambu can be prepared without vegetables.

Tip

  • Potato fry is the best side dish.

How this More Kuzhambu recipe is Unique?

  • Tempering in coconut oil makes this More Kuzhmabu unique.

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