More Kuzhambu is a perfect combination for Paruppu Usilis. This is "Arachivitta" (ground) More Kuzhambu. There is one more variety too, about which I shall post later. Many make More Kuzhambu with sour curds, but I prefer doing it with normal curds. In my home, we don't like it, if it is sour.
Ingredients
Curds - 4 cups
Okra - 300 gms
Coconut oil - 3 tbsps
Mustard seeds - 1/2 tsp
Methi seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Hing powder - 1/4 tsp
Soak in water:
Tur dhal - 2 tsps
Channa dhal - 1 tsp
Jeera - 1 tsp
Recipe Cuisine: South Indian; Category: Kuzhambu varieties
Prep time: 15 mts; Cooking time: 20 mts
Serves 4
Recipe Cuisine: South Indian; Category: Kuzhambu varieties
Prep time: 15 mts; Cooking time: 20 mts
Serves 4
Soaked ingredients
Grind to a paste:
Fresh grated coconut - 1/4 cup
Green chillies - 4-5
Plus the soaked things mentioned above
Grind to a smooth paste.
Whisk curds without any lump.
Heat up a pan, pour the coconut oil, add turmeric powder, hing, mustard and methi seeds (fenugreek).
Add the okras, which are cut long.
Keep sauteeing on slow fire, till the okras become slightly charred, and well shrunk. At this point add a pinch of salt, otherwise okras will not take in salt later.
To the whisked curds, add the roasted Okras and the ground paste.
One has to be quite watchful, the curds should not come to a boil, otherwise, it will curdle fully. It has to be on slow fire only. In the corner, small froth will foam up, indicating it is nearing a boiling point. At this time, put off.
Variations:
* Though any vegetable can be used for this kuzhambu, the most ideal ones are Ash gourd and Okra. Green bell pepper also will be very tasty. Thinly sliced, steamed carrots can also be used. Boiled, peeled and cubed potato can also be used.
Categories: South Indian Kuzhambus
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