Usually we make kara kuzhambu with tamarind. But in this kuzhambu we add curd instead of tamarind. This is one of my Grandmother’s recipe which I make often. We also add ground coconut mixture in this kuzhambu. The kuzhambu tastes good with the spiciness and tanginess.
Ingredients:
- Onion - 1
- Tomato - 1
- Drumstick - 1
- Brinjal - 1
- Sambar Powder - 2 ½ tsp.
- Salt - 1 tsp. or as needed
- Sour Curd - 1 cup
For Grinding:
- Grated Coconut - ½ cup
- Cumin Seeds - 1 tsp.
- For Seasoning:
- Oil - 3 tsp.
- Mustard Seeds - 1 tsp.
- Ured Dhal - 1 tsp.
- Channa Dhal - 1 tsp.
- Curry Leaves - a handful
Method:
- Cut onions and tomatoes into fine pieces, cut the brinjal into 1 inch pieces and cut the drumstick into long pieces.
- In a mixer, grind the ingredients given for grinding into a smooth paste and keep aside.
- Heat oil in a pan and add mustard seeds.
- When it splutters, add the ured dhal and channa dhal and let it turn red.
- Now add the chopped onions and fry till it becomes transparent.
- Then add the chopped tomato and fry till it turns mushy.
- Now add the chopped drumstick and brinjal and fry for 2 minutes.
- Add a cup of water and salt and cook till the vegetables cook well.
- Now add the ground coconut paste, curd and sambar powder and mix well.
- Cook in medium flame by stirring in between for about 10 minutes till the kuzhambu gets thickened.
- Switch off the stove and garnish with curry leaves.
- Serve hot with cooked rice.
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