More (Yogurt Gravy) Kuzhambu
Cuisine Style Tamilnadu | Cooking Time 30 minutes
To Serve 5 | Take with Rice
Type Lunch Gravy
To Serve 5 | Take with Rice
Type Lunch Gravy
Ingredients
Thick buttermilk/curd (Yogurt)- 2 cups
Channa Dal- 1 tsp
Turmeric powder- 1/4 tsp
Ginger- a small piece
Toor Dal- 1 tsp
Green Chillies- 4
Garlic- 2 to 3 cloves
Coconut grated-3 - 4tsp
Rice- 1tsp
Salt to taste
Any one of the vegetables (Potato, Beans, Carrot, Cucumber, Ashgourd, Okra, Pumpkin) chopped- 1/2 cup
Channa Dal- 1 tsp
Turmeric powder- 1/4 tsp
Ginger- a small piece
Toor Dal- 1 tsp
Green Chillies- 4
Garlic- 2 to 3 cloves
Coconut grated-3 - 4tsp
Rice- 1tsp
Salt to taste
Any one of the vegetables (Potato, Beans, Carrot, Cucumber, Ashgourd, Okra, Pumpkin) chopped- 1/2 cup
For Tempering
Coconut oil/cooking oil- 1 tbsp
Mustard seeds- 1/4 tsp
Pearl onions- 3 chopped finely
Curry leaves- a few
Red Chillies- 1
Asafoetida- a pinch
Mustard seeds- 1/4 tsp
Pearl onions- 3 chopped finely
Curry leaves- a few
Red Chillies- 1
Asafoetida- a pinch
Preparation
- Soak rice and the Toor Dal together for 15 to 20 minutes.
- Add turmeric powder to buttermilk/curd and beat well and keep it aside.
- Grind soaked rice and Dal with coconut, garlic, ginger, green Chillies to a fine paste.
- Half boil the vegetables in a pan then add the ground paste and salt to it.
- Simmer the flame and add little water to it so that the veggies are cooked fully and the raw smell of the paste goes off. Add the buttermilk/ curd to it.
- Heat coconut oil in a frying pan and add the ingredients for tempering one by one and fry for a minute.
- Pour the mixture to the pan and mix well.
- Serve with rice.
