More Kulambu

More kulambu is another famous recipe in the southern states, in the north, it is called kadi, though the basic ingredient in both are buttermilk, the other masalas vary a lot. Each one has its unique taste.

INGREDIENTS

buttermilk or sour curd beaten well 1 big cup ( it all depends on for how many people one needs to make)

green chilies 4-5 or as per taste

fresh coconut grated 1 cup

jeera  1 tsp

urad dal 1/2 tsp

chana dal 1 tsp

coriander seeds  1 tsp

methi seeds 1/3 tsp

hing little

turmeric pdr  1/4 tsp

oil  1 tsp

mustard seeds  1 tsp

curry leaves 1 sprig 

salt to taste

cooked vegs- potato/ white/ yellow pumpkin, fried lady fingers, arbi( cola-cassia) last I never like in this recipe, but many love it.

METHOD

grind together coconut, green chilies, dals, coriander seeds, methi, jeera well adding water to make a smooth thick paste.

Cook whatever vege you like in a pan, adding just enough water, turmeric pdr and salt needed for the vege, then to the cooked veges, add the ground paste, mix well, boil it well .Then add buttermilk/ beaten curd, add enough water and bring to a boil, switch off, for tempering, add oil in a small kadai, add mustard seeds, hing, chopped curry leaves, pour over the more kulambu, cover it. 

Serve this with hot rice, dry veges of your choice, usually yam, raw banana, roasted arbi, fried lady finger goes well with this. 

Note- if adding fried ladyfinger, add it last after boiling the coconut paste with water, add buttermilk, turmeric pdr, salt as it boils, add the fried bhindi, then season, cover, then serve after few minutes, as the bhindi gets the flavours of the masala.

 

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