Wednesday, February 15, 2012

More kuzhambu


Ingredients
  • Toor Dal - 1 tbsp
  • Par boiled rice - 1 tbsp
  • Ginger - small piece
  • Hing - 1/4 tsp
  • Curry leaves - few
  • Red chillies - 2-3
  • Cumin seeds - 1tsp
  • Shredded coconut - 2 tbsp
  • Mustard - 1/2 tsp
  • Fenugreek - 1/2 tsp
  • Shallot - 10 (chopped lengthwise)
  • White pumpkin - 1- 1 1/2 cup (cubed)
  • Turmeric(optional) - little
  • Buttermilk - 1- 1 1/2 cup
  • Salt to taste
  • Oil as required

Method
  • Soak toor dal & rice for 15mints.
  • Cook the vegetable with little salt & keep it aside.
  • Heat little oil in the pan & roast cumin seeds, hing, curry leaves & red chillies.
  • Grind this along with ginger, coconut, soaked dal & rice to smooth paste.
  • Heat oil & splutter mustard, fenugreek & curry leaves.
  • Add onions & roast till it turns transparent. 
  • Now add the grounded paste, turmeric & add the vegetable.
  • Add enough water & salt & let it cook for 10-15 minutes.
  • Now remove the pan from heat & add the buttermilk.
  • Serve it with rice or roti.

Tips for the recipe - Soar curd taste good to make buttermilk for this curry.

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