Monday, June 23, 2014

Vendakkai More Kuzhambu - Buttermilk Kuzhambu

More kuzhambu is another common kuzhambu prepared in South IndianIt is also one of the gravies in lunch meal in hotels or any brahmin wedding ceremonies. 


Ladies finger/Okra/Vendakkai - 5 or 6, cut into 2 inch pieces
Thick Buttermilk- 1 cups

Water - 2 cups or little less
Turmeric Powder -1/2 tsp

Oil - 2 tsp
Salt as required

To Grind

Toor dal -1 tsp
Coriander seeds- 2 tsp
Cumin seeds -1 tsp
Raw rice -1/4 tsp

Green chillies - 2 or 3, adjust as per taste
Grated Coconut -2 tbsp

For seasoning

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp
Curry leaves-little
Coconut oil -1 tsp

  1. Soak toor dal, coriander seeds, cumin seeds and raw rice in little water for 10-15 minutes. Grind the ingredients along with green chillies and coconut into a smooth paste.
  2. Heat 2 tsp of oil in a pan and add the cut okra's. Fry them over medium heat until it changes color and is well cooked.
  3. To the thick curd, add water, turmeric powder, salt and the ground paste. Mix well. Pour this to the pan containing ladies finger. Bring to a rolling boil. And turn off. 
  4. Transfer it to a bowl and do the seasoning and pour it to the more kuzhambu. Serve it with hot rice or even upma.

* Vegetables like chow chow, poosanikkai (ash guard/white pumpkin), brinjal, potato or sepankizhangu (arbi/colacasia) can also be used.
* Do not boil the kuzhambu, just turn it off when it starts to boil.
* Do the seasoning with coconut oil for the best taste.

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