My son just loves this kuzhambu. He can have it for breakfast, lunch and dinner seven days a week.I used to make this whenever I work from home. I usually work from home when he has early dismissal from school. This can be made almost instantly so it comes handy when I am tied up with work and at the same time can serve fresh lunch when he is back home in the afternoon. He calls this as 'Early dismissal Kuzhambu'.
This can be made either with Ash gourd(White pumpkin) or Ladies finger.Best when served with Cheppangizhangu roast
|Ladies finger/Ash gourd|
(White pumpkin) chopped
|Butter milk||2 cups|
|Turmeric powder||1/4 tsp|
|To soak and grind:|
|Toor dhal||1 tsp|
|Coriander seeds||1 tsp|
|Channa dhal||1 tsp|
|Cumin seeds (Jeera)||1/2 tsp|
|Ginger (Finely chopped)||2 tsp|
|Raw rice||1 tsp|
|Grated coconut||1 tablespoon|
|Mustard seeds||1/2 tsp|
|Curry leaves||a sprig|
1.Soak all the ingredients listed under 'To soak and grind' except coconut for 30 minutes
2.Grind it to a coarse paste along with coconut
5.Add the ground paste to the buttermilk and mix well.Keep this aside
If using ladies finger cut the vegetable into 1 inch piece.
Add 1 tsp of oil in a pan and fry the ladies finger until it changes the color and well fried.
White pumpkin (Ash gourd)
Cut the vegetable into 1 inch cubes and cook in little water.
7.Now add the butter milk in a pan and bring to a boil. When it starts boiling immediately remove it from the flame
8.Now add the fried ladies finger or boiled ash gourd
9.Temper the butter milk with 1 tsp oil, mustard seeds,Red chilli and curry leaves
- Adding coconut is completely optional
- Mor Kuzhambu can also be prepared without adding any vegetable
- Immediately switch off the flame once the butter milk comes to a boil. Otherwise it will curdle easily
- The butter milk should not be thin.I used to prepare this with old curd without adding water. Just beat it well.