Saturday, February 18, 2006

[ [ More Kulambu / Buttermilk Sambhar ] ]

More Kulambu / Buttermilk Sambhar

This dish is a Southern Version of the North Indian Kadi. This contains vegetables.

1. Sour curds: one cup
2.Vegetables(White pumpkin or lady finger or chow-chow): ½ cup cut nicely
3. Salt to taste
4. Turmeric powder ¼ tsp
5. Hing little

For Grinding::
1. Channa dal 2 tsp
2. Rice 1 tsp
3. Cumin seeds 1 tsp
4. Ginger small piece
5. Green chillies 3 to 4 nos
6. Grated Coconut ¼ cup to ½ cup
Soak all the above and grind into smooth paste.

For Garnishing::
1. 2 tsp oil
2. ½ tsp mustard seeds
3. One sting curry leaves
4. ¼ tsp fenugreek seeds.
5. One dried red chilli

Making Method::
1. Boil vegetables with salt and turmeric powder.
2. Then add grinded paste and boil for few seconds.
3. Beat the curd with ½ cup water. Add Salt. Add the beaten curd and let it boil till foamy.
4. Garnish it with the above ingredients.

1. While boiling only little salt for vegetable should be added.
2. Remaining salt should be added to the diluted curd.
3. After pouring curd should not boil for long time,it will trun in to watery.
4. While grinding adding few seeds of fenugreek will help to retain the dish the good for full day.
(It will not go sour.)
5. Season with coconut oil gives good flavour.
6. Best combination for more kulambu is paruppu usili.
7. If you are using Lady finger, cut it length wise and fry it in oil with the seasoning and pour it on the Kulambu after it is almost ready and boil for few more minutes.


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