Monday, 6 January 2014

More Kuzhambu
While making more kuzhambu few essential things to keep in mind are first to use fresh coconut and curd. Second use any vegetable which has good water content like pumpkin, chow chow, ladies finger etc. Third is more kuzhambu should not be watery it will spoil the taste.

Ladies Finger - 250 gms
Curd - 1/2 cup
Raw rice - 1 tbsp
Toor dal - 1 and 1/2 tbsp
Ginger chopped - 1.5" piece
Green chillies - 2 nos (+/-)
Fresh grated coconut - 1/4 cup
Turmeric powder - 1/4 tsp
Water - 3/4 cup

To temper
Oil - 1 tsp
Mustard seeds - 1 tsp
Red chilli broken - 1 no
Curry leaves - few
Chettinad More Kuzhambu
1. Soak raw rice and toor dal together in 1/4 cup hot water for 15 to 20 mins.
2. Bring 3/4 cup water to boil in a pan, when water starts to boil add chopped ladies finger pieces and turmeric to the water. Mix well, cover pan with lid and cook ladies finger until cooked and tender.
3. Meanwhile, grind soaked and drained raw rice & toor dal, chopped ginger, green chillies and grated coconut to soft and smooth paste.
4. When the water in which ladies finger is cooked is almost absorbed, add the ground paste and curd to the ladies finger in the pan.
5. Season with salt and add some more water if you wish to loosen the gravy.
6. Heat oil a small pan, when hot add mustard seeds and allow to splutter. Add red chilli and curry leaves to pan and sauté for few seconds.
7. Add this tempering to boiling gravy and stir well, let gravy boil for 2 mins and switch off the heat.
Serve hot More Kuzhambu with
Arbi fry
Brinjal fry
Steamed rice
Vendakkai More Kuzhambu