More Kuzhambu - More Kozhambu

Ingredients


Thoor dhal (Thuvaram Paruppu) - 2 tablespoon
Dhaniya (Coriander Seed) - 2 tablespoon
Jeera - 1 teaspoon
Rice - 1 tablespoon
Fenugreek (Vendhayam) - 1 teaspoon
Green chilly - 5
Dried Red chilly - 3
Mustard (Kadugu) - 1 teaspoon
Turmeric powder (Manjal powder) - 1 pinch
Grated coconut (Thuruviya thengaai) - 4 tablespoon
Fresh Curd (without sour)  - 250 ml
Gingely oil (Nallennai) - 1 teaspoon
Salt - 1 tablespoon


Preparation


  1. Soak thoor dhal, dhaniya, rice in water for half-an-hour
  2. In a pan, roast the vendhayam, green & red chilly with a teaspoon of gingely oil, in medium flame for 2 minutes
  3. In a mixer grinder container, add coconut. Add the roasted vendhayam, green chilly & red chilly. Grind well with water
  4. Add Jeera to this and grind well
  5. Add thoordhal, dhaniya, rice and turmeric powder. Grind this well with water
  6. Put the grinded ingredients in a heavy bottomed vessel
  7. Add required amount of water and mix thoroughly till the consistency is like dosa batter
  8. Boil this for 5 minutes in medium flame
  9. Add curd and salt and mix thoroughly
  10. Turn the stove to low flame
  11. Heat for 2 minutes and turn off the stove. (Do not wait till this boils)
  12. In a pan, heat 1 teaspoon of gingely (or) coconut oil. Add mustard & curry leaves. Allow mustard to burst. Add this to kuzhambu

Poosanikkai / Chow Chow more kuzhambu

Chop 100 grams of poosanikkai (or) 
Chop one small chow chow.
(Do not chop them too finely. Let the vegetables be big)

Boil them with 1 tumbler of water, along with quarter teaspoon of salt, in a heavy bottomed vessel 
Once the vegetables are cooked, add the grinded ingredients in this vessel, in step 6 above

Ladies Finger (Vendekkai) more kuzhambu

Chop 5 ladies fingers. 
Heat chopped ladies finger along with 2 tablespoon of gingely oil and quarter teaspoon of salt in low flame.
Heat for 5 minutes. Add this to more kuzhambu as a last step

Sundakkai more kuzhambu

Take 10 sundakkai vattral
Heat this in 1 teaspoon of gingely oil in low flame till it turns black
Add this to more kuzhambu as a last step















14 comments:

  1. Awesome results, wonderful recipe ! Fully recommend..I tried the one with Ashgourd and hmmm..delicious..

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    Replies
    1. Thanks bharath. Glad that the recipe came out nicely

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    2. I tried the one with White Pumpkin. It was absolutely delicious

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  2. I tried the sundakkai mor kuzhambu yesterday and it was yummy! So happy to have found the perfect website for nammalava sappadu..

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  3. I tried many of your recipes it comes out very well. Thanks for sharing them on this site, Being an Iyengar myself was fed up of North Indian food, now I cook authentic Iyengar food everyday and eat sathvik food

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  4. The more kuzahmbu recipe tastes wonderful and is really easy to make! Thank you!

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  5. though not an iyengar i always loved your cooking and this website i just a blessing for those who love your cuisine..i tried this recipe and my whole family liked it..now trying for a second time...thank you...

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  6. Thanks all for your comments. Glad that the recipes are useful and coming out nicely.

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  7. I like more kuzhambu very much, I tried many of recipes from ur site that came out very well, please share some of our traditional recipes like payatham kanji, kosumalli, vazhagai satyalippu etc.

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  8. Awesome ! I tried and it has been my best outcome, thanks a ton :)

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  9. we tried, so good :)

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  10. Thanks for the article.
    I tried it successfully.
    :)

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  11. Very delicious more kuzhambu came out after it was prepared as mentioned in this site, thanks alot

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  12. It is a fantastic recipe for more kuzhambu. I tried it with Cucumber and Spinach. It was excellent

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