MORE KUZHAMBU

My mom usually did this when Curds become very sore.she used to do in 2 different ways. i have written both the methods. she says that specially the second method tastes good with sore curds.


INGREDIENTS:

Curds or Butter milk-1cup
Greenchilli-1 or 2
Coconut-2tbs
Jeera-1tbs
Salt-to taste
Mustard-seasoning
Curry leaves-seasoning
vegetables of ur choice(opt)

METHOD:

1)Churn curds in mixer.
2)Grind chilli,coconut and jeera.Mix it with curds.
3)Heat oil season with mustard and curry leaves.
4)Add vegtables and salt and cook with little water.
5)When the vegetables are half cooked add curds and cook till vegtables are fully cooked.

NOTE: we have to keep stirring continuously (till it boils )if we use buttermilk otherwise it will curdle.


SECOND METHOD:

INGREDIENTS:

Curds-1cup
Green chilli-2 or 3
Ginger- small
Tur dhal-1tbs(soaked)
Jeera-1 tbs
Corriander seed-1tsp(soaked)
Turmeric powder-1/4 tsp
Salt -to taste
Curry leave-seasoning
Corriander leaves-garnishing
Mustard-seasoning
Vegetable of ur choice(opt)
Asefotida-1 pinch

METHOD:

1)Soak tur dhal and corriander seed in water for 1/2 hr
2)Grind the soad dhal and corriander seed along with green chilli, jeera and ginger .
3)Churn curds .
4)Heat oil season with mustard,asefotida and curry leaves.
5)Add the ground paste to curds along with salt, turmeric powder.
6)Add vegetables and salt and cook with little water.
7)When the vegetables are half cooked add curds and cook till vegtables are fully cooked.