Ingredients
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
Method
- 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.
- 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.
- 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.
- 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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