More Kuzhambu | Mor Kuzhambu | Butter milk Curry - Without Coconut

The simplicity of the recipe makes me to do this kuzhambu again and again. If u have lots of sour curd in home and you don’t know what to do with dat? Here is the recipe to make use of that…. Mor/More Kuzhambu!!!  Am giving the basic recipe and you can improvise that by adding different veggies of choice. Mostly ladies finger (vendakkai), ash gourd (posanikkai), chayote (chou chou), taro root (seppankizhangu) are used in the recipe. 

Amma sometimes makes vadai and dunk it in the gravy. I love the taste of this kuzhambu when prepared with coconut oil. Try out the recipe and let me know ur reviews…

Preparation time: 5 minutes

Cooking time: 5-7 minutes

Ingredients

2 cups Sour curd

1 small tomato (optional)

1 tsp turmeric powder
1tsp raw rice
1tsp toor dal

Salt

Coriander leaves (to garnish)

To temper

1 tsp Oil (preferably coconut oil)

1 tsp mustard seeds

1-2 red chillies

Pinch of Asafoetida

1 sprig curry leaves 

To sauté and grind

1tsp chopped onion

½ inch ginger

1-2 green chillies

1tsp cumin seeds

1 ½ tsp coriander seeds

How to make it

• In a cup of water soak coriander seeds for 10 minutes. Mean while sauté the items given. Cool and then grind in a mixer along with coriander seeds without water into a smooth paste. Grind raw rice and toor dal along with it and make a smooth paste of it.

• Add this paste and turmeric powder to the sour curd along with salt and beat with a whisk.

• In a pan heat oil and temper the items given. Add the sour curd to it and mix well.

•  Keep for some time in low flame till it turns frothy. Don’t let the gravy to boil.

• Garnish with coriander leaves and serve with any dry curries of choice.

Notes

1. Always use sour curd for this recipe. If you need to add some more sourness to the recipe, add tomatoes after tempering.
2. I prefer to use mor milagai instead of the normal red chillies for tempering. This also increases the sourness of the recipe.
3. Veggies should be boiled separately and added to the curd.