KUZHAMBU (A THICK GRAVY MADE WITHCURD/YOGURT )
SERVING – 4 (WILL YEILD ABOUT ½ A LITRE)
- CURD (SOUR) – 1 CUP
- RAW RICE (soaked in water) – 1 TSP
- BLACK GRAM DAL – 1 TSP
- SALT – TO TASTE
- MUSTARD SEEDS – 1 TSP
- RED CHILLY -2
- CURRY LEAVES – FEW
- CORINADER CHOPPED – 1 TSP
- ASAFOETIDA – 1/4 TSP
- OIL – 1 TSP
- TURMERIC POWDER – 1/4 TSP
- ASH GOURD CUBED – 10 CUBES
- GRATED COCONUT – 3 TSP
- CUMIN SEEDS – 1/2 TSP
METHOD
- Take the curds and add 300ml of water and turmeric powder.
- Pressure cook the ash gourd cubes till transparent but not mushy.
- Grind the coconut , rice, red chilly and cumin seeds into a thick paste.
- Whisk the paste into the curd mixture. Add the needed salt.
- Now place the curd pan on the stove, add the cooked ash gourd and constantly stir on low flame till the mixture starts to froth on the sides.
- Switch off the flame and temper with mustard seeds, asafoetida, black gram and curry leaves.
NOTE
- The curd mixture should be constantly stirred on low flame otherwise the mixture will curdle.
- Take care to see that the curd mixture does not boil because this will also result in curdling.
- You can add colacasia or ladies finger in place of ash gourd. Colacasia should be pressure cooked, peeled and sliced before adding into the kuzhambu
- Ladies finger should be sautéed till soft before addition.
