More kulambu is a simple curry, easy to make and it is prepared without most of the spices which we normally use in south Indian cooking. This curry is mixed with plain cooked rice and eaten along with other side dishes like potato fry or “pappadam”.
Cooking Time: 45 minutes
- Butter Milk (sour) : 1 cup or 200 ml
- Tur Dhal : 1 Teaspoon
- Raw Rice : 1 Teaspoon
- Cumin seeds : 0.5 Teaspoon
- Coconut Gratings : 1 Tablespoon
- G. Chilli : 2
- Turmeric Powder : 0.25 Teaspoon
- Salt : 0.5 Teaspoon
- Coconut Oil : 1 Teaspoon
- Mustard Seed : 0.25 Teaspoon
- Dry Red Chilli : 1
- Asafoetida: a pinch
- Curry leaves : 1 Sprig
- Ash gourd : 150 grams
Beat the butter milk well and keep. Soak Tur dhal and rice for half an hour and grind to a thick paste with Cumin seeds, g. Chilli and Coconut in a blender and mix with the beaten butter milk. Dice the Ash gourd. Add sufficient water to the ash gourd and cook it well along with salt and turmeric powder for 7 or 8 minutes. When the ash gourd is cooked and the water is absorbed, add the buttermilk etc to it. Let it simmer for 5 minutes over low flame. Remove the vessel from the stove without allowing the curry to boil over. Heat oil in a skillet and add mustard seeds. When they splutter, add the asafoetida, red chilli and curry leaves. Season the curry with this and serve hot.
Tips: Usual favorite vegetables suitable for this curry are Ash gourd, Lady’s finger, yam and eggplant.