More Kuzhambu

 

Ingredients

    Thick buttermilk (1/2 cup curd + 1 1/2 cups water)- 2 cups
    Turmeric powder- 1/4 tsp
    Ginger- a small piece
    Toor Dal- 1 tsp
    Green Chillies- 2
    Coconut grated- 2 tbs
    Rice- 1 tsp
    Tomato- 1 (small)
    Salt to taste
    Any one of the vegetables (Potato, Beans, Carrot, Cucumber, Ashgourd, Okra, Pumpkin) chopped- 1/2 cup

For Tempering

    Coconut oil/cooking oil- 1 tbsp
    Mustard seeds- 1/4 tsp
    Curry leaves- a few
    Asafoetida- a pinch

Preparation

    Soak rice and Toor Dal together for 15 to 20 minutes.
    Add turmeric powder to buttermilk and beat well and keep it aside.
    Grind soaked rice and Dal with coconut, ginger, green Chillies to a fine paste.
    Half boil the vegetables (If you use Okra fry with excess oil separately) in a pan then add the ground paste and salt to it.
    Simmer the flame and add little water to it so that the veggies are cooked fully and the raw smell of the paste goes off. Add the buttermilk to it.
    Heat coconut oil in a frying pan and add the tampering ingredients one by one and fry for a minute.
    Pour the mixture to this pan and mix well.
    Serve with rice.