BUTTERMILK KUZHAMBU (மோர்குழம்பு)
This is a Kuzhambu usually prepared for auspicious days or special Friday’s.With ready mix powder we can do it in no time. Pumpkin,ladies finger, chow how are suitable vegetables for it. Some people have a taste for Colocasia(சேப்பங்கிழங்கு) in buttermilk Kuzhambu.
POWDER
Toor dal. 1 cup( say 200 gms)
Bengal gram dal. 1/4 cup
Red chilli’s. 1/2 cup
Dhania. 1/4 cup
Mustard,Methi seeds, Raw rice,Jeera or cumin seeds. Each one tbsp
Asafoetida. 2 tsp
1. Fry chilli’s in a tsp of oil, keep aside
2.Dry fry all other dals and spices except jeera in medium flame till mustard spitters.
3. In a mixer grinder grind all together with a tsp of turmeric powder and 2 tsp of salt to a little coarse powder, don’t grind very smoothly.
4. Add one handful of dried curry leaves while grinding the fried items.
Store in an air tight container after it cools.
PROCEDURE:
1. Cook the desired vegetables and keep aside. You can do the Kuzhambu even without vegetables.
2. Add the cooked vegetables, two tsp of powder, half a tsp of turmeric powder in one cup of water and keep it in medium flame stirring continuously. Once it becomes a little thick, switch off the stove.
3.To make the kuzhambu denser, add one tbsn of grated coconut to the powder, just grind it once in the mixer and then add to the water.
4. Now add one cup of thick buttermilk to the boiled Kuzhambu and add a little salt after tasting it.
5. Remember we have added salt to the powder.
6. Season it with one tsp of mustard in a spoon of coconut oil to give extra flavor
taste.
7. After adding buttermilk don’t keep on flame.
8.If you have real patience, make small dal vadais or kunukku and add it to the kuzhambu instead of vegetables. That will be delicious par excellence.
This is a Kuzhambu usually prepared for auspicious days or special Friday’s.With ready mix powder we can do it in no time. Pumpkin,ladies finger, chow how are suitable vegetables for it. Some people have a taste for Colocasia(சேப்பங்கிழங்கு) in buttermilk Kuzhambu.
POWDER
Toor dal. 1 cup( say 200 gms)
Bengal gram dal. 1/4 cup
Red chilli’s. 1/2 cup
Dhania. 1/4 cup
Mustard,Methi seeds, Raw rice,Jeera or cumin seeds. Each one tbsp
Asafoetida. 2 tsp
1. Fry chilli’s in a tsp of oil, keep aside
2.Dry fry all other dals and spices except jeera in medium flame till mustard spitters.
3. In a mixer grinder grind all together with a tsp of turmeric powder and 2 tsp of salt to a little coarse powder, don’t grind very smoothly.
4. Add one handful of dried curry leaves while grinding the fried items.
Store in an air tight container after it cools.
PROCEDURE:
1. Cook the desired vegetables and keep aside. You can do the Kuzhambu even without vegetables.
2. Add the cooked vegetables, two tsp of powder, half a tsp of turmeric powder in one cup of water and keep it in medium flame stirring continuously. Once it becomes a little thick, switch off the stove.
3.To make the kuzhambu denser, add one tbsn of grated coconut to the powder, just grind it once in the mixer and then add to the water.
4. Now add one cup of thick buttermilk to the boiled Kuzhambu and add a little salt after tasting it.
5. Remember we have added salt to the powder.
6. Season it with one tsp of mustard in a spoon of coconut oil to give extra flavor
taste.
7. After adding buttermilk don’t keep on flame.
8.If you have real patience, make small dal vadais or kunukku and add it to the kuzhambu instead of vegetables. That will be delicious par excellence.
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