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Sunday, October 31, 2010


Coconut - 1/4 cup
Yoghurt - 1 cup
Salt - to taste
Oil - 2 tsp
Fenugreek seeds - 1/8 tsp
Urad dal - 1 tsp
Dry red chilli - 2-3
Mustard seeds - 1 tsp
Curry leaf - a sprig

In a pan, heat oil(1 tsp) and saute red chilli(2), urad dal, fenugreek seeds till golden brown and aroma released. Donot burn the seeds and dal.
In a blender, grind coconut, salt and roasted spices(redchilli-fenugreek-urad) to smooth paste.
While grinding add yoghurt little at a time instead of water.
In a pan add grinded paste and heat until mixture starts to foam(30-60 sec). Donot boil the mixture as yoghurt would break and kuzhambu would be watery.
Heat oil(1 tsp) in kadhai, season redchilli - broken, curry leaves and mustard seeds.
Add to the kuzhambu and serve with dosas or rice.

You can add any vegetable(colocasia or yam) to the kuzhambu. If doing so the cook the vegetable and then add ground paste and boil to foam.

This recipe is similar to pulissery that i have posted earlier except for the spices added while grinding.Pulissery uses only chilli and this recipe calls for fenugreek in it which takes the kuzhambu to an entirely different dimension.

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