(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
- TOMATO – 2 FINELY CHOPPED
- GRATED COCONUT – 3 TSP
- BLACK GRAM DAL – 1 TSP
- SALT – TO TASTE
- MUSTARD SEEDS – 2 TSP
- CUMIN SEEDS – 1TSP
- RED CHILLY – 3
- TURMERIC POWDER – 1/4 TSP
- CURRY LEAVESFEW
- CORINADER CHOPPED – 1 TSP
- ASAFOETIDA – 1/4 TSP
- OIL – 1 TSP
METHOD
- Take the curds and add 300ml of water and turmeric powder.
- Grind the rice, red chilly , 1 tsp of mustard seeds, coconut and cumin seeds into a thick paste.
- Whisk the paste into the curd mixture. Add the needed salt.
- Take a heavy bottomed pan. Add oil and temper with remaining mustard seeds, black gram dal curry leaves and asafoetida. ADD in the tomatoes and sautee till soft cooked. You can add a little water to cook the tomatoes. Once the tomatoes are done pour this into the curd mixture.
- Now place the curd pan on the stove, and constantly stir on low flame till the mixture starts to froth on the sides.
- Switch off the flame and add coriander.
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.
- This more kuzhambu will be light pink in colour with a slight pungency of mustard paste.
- You can add pineapple or radish pieces in place of tomatoes. Take care to follow the same method .
