- Cuisine: Indian
- Course: Kuzhambu
- Cook time: 15mins
- Prep time: 30mins
- Serves: 4 Persons.
- Toor dhall- 1 tsp
- Cumin- 1tsp
- Dhania/Coriander seeds- 2 tsp
- Rice – 1/2 tsp
- Coconut shredded- 2 cups
- Green chillies – 4
- Dried sundakkai – 1/2 cup.
- Curd whisked – 1 cup
- Turmeric – 1/2 tsp Salt to taste
- Mustard seeds – 1 tsp
- Curry leaves few
- Hing
- Soak toor dhall, cumin. rice and coriander seeds in water for 30mins.
- Grind them to fine paste along with coconut and green chillies.
- In a heavy bottomed pan add some oil and roast the sun dried sundakkai until black. Set aside.
- In another pan add the grind paste and curd and mix them well. Add turmeric powder.
- Add salt and cook on medium flame.
- Do not allow the kuzhambu to boil.. It should turn frothy.
- Now add oil in small tadka pan and add mustard seeds, curry leaves.
- Now add the tadka to kuzhambu and also the roasted sun dried sundakkai.
- Serve with hot rice.
Note:
Any veggies like pumpkin, taro root, ladies finger , brinjal etc can also be replaced. Just boil the veggie and once cooked add the curd and grind paste.. Follow the rest step. Do not reheat the kuzhambu. Also do not boil as the curd will start curdling.
