Usually, it is served after Rasam in the wedding feast of Lunch, We use the leftover curd, if available in our home, by making this more kuzhambu, adding one vegetable. Normally Lady's finger, Cucumber, Aloe vera or White pumpkin, Brinjals, ash gourd and chayote and so on.
More kuzhambu is perfect for easy digestion and better to beat the heat during summer. Buttermilk is versatile so that it can assume different unique versions to satisfy our tasty expectations. Moreover, it is light and comfort and extremely good for the digestive system.
This is the traditional south Indian delight with the goodness of sour buttermilk laced with indigenous spices. It is not too sour or too spicy. It tastes great with hot steamed rice.
Ingredients:
Sour Curd churned with one cup of water. 3 cups
Lady's finger vegetable 250 gms
Groundnut oil 1.5 tbsp
for grinding masala paste:
Country Coriander seeds powder 2 tsp
Cumin seeds 1 tsp
Garlic 4 pcs
Grated Coconut 3 tsp
DryGinger 1/2 tsp
pepper 1/4 tsp optional
Green gram lentils 1.5 tbsp
Red Chilli powder 1/2 tsp
Water 50 ml
For tempering:
Groundnut oil 1 tbsp
Mustard seeds 1/2 tsp
Shallots chopped half cup
Red chillies 2 pcs
Curry leaves 10-15 pcs
Turmeric 1/2 tsp
Asafoetida one pinch
Rock salt 3/4 tsp
Chopped Coriander greens a fistful
Procedure:
Fry diced veggie in groundnut oil on medium flame until shrunken
Set aside to cool down.
Whisk the yesterday's sour curd into thick buttermilk adding one cup of water.
Grind the above masala ingredients into a smooth paste,.
Mix the masala paste with the buttermilk.
heat the wok with groundnut oil.
add mustard seeds to crackle.
once they start crackling, add chopped shallots, slit red chillies and curry leaves.
Saute until the shallots turn translucent.
add turmeric and asafoetida.
Now add the buttermilk mixture.
Add salt and let it boiled.
Transfer the fried ladysfinger chunks.
Stir to combine.
Let the okra or veggie cooked soft.
Add Chopped coriander greens.
Turn off the heat.
Vendaikkai more kuzhambu is ready.
It tastes great with hot steamed rice.
Enjoy.
No comments:
Post a Comment