More Kuzhambu Buttermilk kuzhambu

by
Savitha

More or Butter milk kuzhambu is made by Tambrahms on any special occasion. It is especially famous in Kalyana thaligai (wedding platter) and holds a very important place in our cuisine. It is yet another easy life saviour on any given day. It is like “orre kallula rendu maangai”, (translation: two manogoes from one stone!) we can easily get rid of our sour curd and make a super duper main course in 15 mins.You can prepare this with Ash gourd, Capsicum, Ladies finger or without a vegetable. We also prepare this with parrupu urundai (dal dumplings), which is a little time consuming but not all that difficult. This kuzhambu here is a must try for beginners. Don’t forget to leave your comments and please bear with my translation!

Prep time 15 mins
Cook time 10 mins

Key Ingredients
Churned sour butter milk – 1 cup (1 cup = 200ml)
Ash gourd (chopped into 1 inch cubes) 1/2 cup
Grated coconut 1/4 cup
Toor dal 1 tsp
Corinader seeds (daniya) 1 tbsp
Methi seeds 1/2 tsp
Urad dal 1 tsp
Rice 1 tsp
Turmeric powder 1 tsp
Coconut oil 1 tsp
Curry leaves a few
Coriander leaves
Green chilies 4-5 nos.
Salt

For tempering
Coconut oil or any oil 1 tbsp
Mustard seeds 1 tsp
Hing 1/2 tsp

Red chilies 1 no.
Method
1. In a skillet, heat 1 tsp oil, add coriander seeds (daniya) and saute it for few seconds. Add urad dal and roast it till it turns light brown
2. Now add the rice and roast for a few minutes.
3. In bowl, soak toor dal and the roasted ingredients in 1/4 cup water for 15-20 mins. (you can use warm water if you are in a hurry)
4. Boil the ash gourd by adding very little water. You can even microwave it for 5 mins, closed with a microwave safe lid and little water. This would quicken the process.
4. For grinding: Add the soaked ingredients in a blender jar, along with it, add green chilies, grated coconut, a few curry leaves and grind it to a smooth paste. (you may even grind it not-so-coarse if you prefer)
5. In a thick bottomed vessel, heat coconut oil, add mustard seeds, curry leaves, hing, red chilies. Add the boiled ash gourd. (be careful it may be very hot while adding the ash gourd, you may have to face heat fumes! so better switch off the stove and then add this)
6. Let it boil for 2-3 mins. Then, add the ground paste. Add salt and Stir the mixture till the raw smell goes off.
7. Add the churned sour buttermilk. The buttermilk should not boil or get heated for a longtime. Switch the stove off when the buttermilk starts to slightly raise.
8. Garnish with coriander leaves.Serve with steamed rice, coconut oil/ghee and Paruppu usili

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