I understand just about everyone has our very own form of more kuzhambu, here is mine that we learnt from the mother. I needed to get it within my site for future reference so considered to share it here. I love this curry anytime, its fast and tasty with grain.
- Sour curd - 1 cup
- Okra - four to five chopped into 1 " pieces
- Turmeric powder - 1 teaspoon
- Salt When needed
- Curry leaves - couple of
- Oil - 1 teaspoon
To Roast and grind to some paste.
- Urad dal - 1/2 teaspoon
- Jeera - 1/2 teaspoon
- Channa Dhal - 1 tablespoons of
- Red chillies - 1
- Coconut - 1.5 tablespoons of
- Mustard -1 teaspoon
- Curry leaves - couple of
- Oil - 1/2 teaspoon
- Hing - a pinch
1. Dry roast the components under 'to roast' till golden brown and grind it to some fine paste with little water.
2. Heat a teaspoon of oil inside a kadai and saute okras up until the stickiness is finished. Sprinkle little water and prepare the okras until slightly soft. Dont allow it to be saturated. Heat oil inside a kadai, add some products under 'to temper' and combine it with curd.
3. Adding the grinded paste,curd and little water as reported by the preferred consistency and blend well.
Adding turmeric powder, cooked okras and permit it for just one boil only that. When bubbles start appearing, switch them back.
Even methu vadai can be included to this kuzhambu, it is called vadai kuzhambu :) It tastes divine once the vadais are nicely dunk within the curry.
- The pale yellow color only comes following the curry boils so don't increase the turmeric powder compared to pointed out quantity.Also adjust red chillies based on your spice level.
- You can include any cooked vegetable of your liking. Chow chow, Sepankizhangu or perhaps methu vadai.
Hi sharmi, I'm an enthusiastic fan of the recipes. I've attempted most of them and never you have dissatisfy. I've got a very picky grandfather now I made him this kuzhumbu as well as your chicken pepper fry. He loved both of them and handle everything on his plate (which hardly happens). Thanks to you for getting love using your food to all of us in Malaysia.
P/S: I ran from coconut, and so i blended tempeh (fermented soy beans) rather. Made the kuzhumbu thicker and creamier I believe.
Tasty of course :). Chose to make this today when i always make Okra sambhar or Puli Kozhambu. This time around I figured y not give Okra another look and therefore attempted this :). The main one factor Used to do differently is I made use of coconut oil and added tomato plants following the tempering. Thanks.
hi sharmi..
.whenever I look for new recipe. I search in the search engines like recipe sharmis passion. Nice method of cooking and story thank you for everything
