MORE KUZHAMBU

Kadi which is very famous dish in West India and North India, also made with some variation in South India also, but they call it with different name More Kuzhamu i.e., samber with butter milk. I had experienced both the taste and both dishes have different taste and procedure. I like both dish a lot.

More Kuzhambu is mostly made in Tamil Nadu and Kerala and at my in laws house this is to be considered as festival food. So this is how we make at our house:-

More Kuzhambu (South Indian Kadi)

Preparation time: 5 minutes (Approximately)

Cooking time: 15 minutes (Approximately)

Serving: 4-6 persons

Ingredients

Curd-1 ½ cups

Grated Coconut-6-8 tabs

Green chillies-6-10 (as per your taste)

Bengal gram Dal-3 tabs

Raw rice- 1 tabs

Coriander seeds-1 tab

Fenugreek seeds- 2 tsp

Oil-2 tsp                    

Split black gram dal- 1 tsp

Mustard seeds- 1 tsp

Dry red chillies-2

Curry leaves- few

Solid asafoetida- small piece

Vegetables- 1 ½ cup cut in cubes and small pieces (you can use white pumpkin, lady finger, capsicum, brinjal and whatever you like)

Salt-as per taste

Method

·Wash and soak Bengal gram dal and rice before half an hour.

·Heat a kadai and dry roast fenugreek seeds and coriander seeds, till you get nice aroma from it.

·Remove it from kadai and keep aside.

·Now heat oil in kadai and put rai dana, asafoetida, dry red chillies, split black gram dal and curry leaves.

·Once mustard seeds cracked then add desire vegetables along with salt required for vegetables.

·Cover it with a lid and cook till vegetables are tender.

·Meanwhile grind green chillies, coriander seeds fenugreek seeds, soaked Bengal gram dal and rice and coconut.

·Make a fine paste.

·Now add curd to paste and grind it again.

·Make fine liquid consistency batter.

·Once vegetables are cooked then add the curd batter into this along with salt to taste.

·Keep stirring it.

·Give one to two boil and remove it from flame.

·Serve with hot rice.