Snacks

Method of Preparation :

Soak Bengal gram, Coriander seeds, Cumin seeds together for about one hour. Grind together the soaked Bengal gram, Coriander seeds, Cumin seeds, Green Chillies and Ginger to make it a thick paste.

Beat Sour Curd thoroughly, little water can be added if curd is very thick and dissolve the grinded paste in it. Add a pinch of turmeric powder and salt.

Heat Oil, with Asafoetida, mustard seeds and fry either one of the above vegetable. Transfer the above prepared Curd mixture and bring to a boil over simmer flame.

Tips on how to avoid spoiling the 'yogurt' due to the heat :

• Thorough beating of the Sour Curd is essential.
  
• When the mixture starts thickening, constant stirring is required.
  
• Kuzhambu should be allowed to boil at lower flame.