More Kuzhambu comes in handy when you don't have the time for preparing any gravy for rice. This is MK 's version..My version is totally different check here for the same. I never had this until we came here. At first I was doubtful about it but when he prepared it, I liked it so much. As this version is easier and requires no grinding, we go for this when we are lazy to cook. Shweets loves this too !!!
You can also saute okra and add it to the kuzhambu. It adds more taste. Pappad or More Mizhagai would go very well with this and it will turn to be a good lunch in no time.
Preparation Time - 5 minutes
Cooking Time - 5 minutes
Serves - 4
Curd/Buttermilk - 2 cups
Coriander powder - 1 tsp
Chilly Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Asafoetida - a pinch
Mustard - 1/2 tsp
Cumin seeds - 1/2 tsp
Salt for taste
Oil - 1 tsp
- Add water to the curd and stir it until uniform consistency or use buttermilk and skip this step. Add salt and mix well.
- Heat oil, add mustard and allow it to splutter.
- Add cumin seeds, curry leaves, asafoetida, turmeric powder, chilly powder, coriander powder in medium flame and saute until raw smell is gone. Make sure the powders does not get burnt.
- Add the buttermilk and cook for 2 minutes in low flame. Do not overcook.
- Garnish with freshly chopped coriander leaves. Serve with rice.
- Do not allow the seasoning to be browned else the flavor will not be good.
- Do not boil the gravy. The curd will be curdled. Just cook for 2 minutes.