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Category : Kuzhambu Mor Kozhambu Servings :
Ingredients :
Sour Curd 200 ml
Bengal gram dhall 25 gms
Coriander Seeds 1 tsp
Cumin Seeds 1 tsp
Green Chillies 5 no
Ginger 1 cm
Mustard Seeds 1 tsp
Asafoetida a pinch
Powdered Salt 2 tbsp
 

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.

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