Moor Kulumbhu (Butter milk curry) is a popularTamilian's dish.. Veggies in the curry is up to our choice, but usually ash gourd, ladies finger is added. I tried with carrot and potatoes and the recipe is as below
Ingredients
Carrot - 2
Potatoes - 2
or vegetable (ash gourd, ladies finger, chow chow, turnip, white pumpkin)of your choice..
Butter milk - 250 ml (or curd 150 ml and 100 ml of water)
Ginger - 1 inch
Garlic - 10 pieces
Coconut - 20 pieces (1.5 inch each)
Cumin seeds - 1/2 tea spoon
Rice - 1 table spoon
Thoor dhal - 1 table spoon
Channa dhal - 1 table spoon
Green Chilies - 3
Onion - 1 medium sized
chilly powder - 1 teaspoon
curry leaves and coriander leaves - some.
Salt to taste
1. Soak rice,thoor dhal, channa dhal for 15 minutes.
2. Whip butter milk thoroughly and add pinch of turmeric powder.
3. Cut garlic and coconut into small pieces.
4. Cut the vegetable into long pieces as below
5. Place kadai on stove and heat 3 table spoon of oil.
6. Once the oil is hot, add vegetables (carrot and potatoes for my case) and fry for 3 minutes, now add some water and little salt, cover with the lid allowing them to boil.
7. Fine grind ginger,garlic,coconut,1/4 teaspoon of cumin, once done add soaked rice and dhal to it to make a smooth paste.
8. Once the veggies are 75% cooked, add ground paste to it and add some more water and allow them to boil until the raw flavor goes.
9. Now add whipped butter milk to it.
10. Add salt and 1/2 spoon of chilly powder.
11. Add some water if required and let this mixture boil for 15 minutes.
12. Place another kadai on stove and add 3 spoons of oil.
13. Once the oil is hot, add mustard seeds and cumin seeds.
14. Add green chilies and fry for a minute.
15. Add onions to it and fry until golden brown.
16. Now add this fried items to the boiling curry and switch off the stove.
17. Garnish with coriander leaves.
Ingredients
Carrot - 2
Potatoes - 2
or vegetable (ash gourd, ladies finger, chow chow, turnip, white pumpkin)of your choice..
Butter milk - 250 ml (or curd 150 ml and 100 ml of water)
Ginger - 1 inch
Garlic - 10 pieces
Coconut - 20 pieces (1.5 inch each)
Cumin seeds - 1/2 tea spoon
Rice - 1 table spoon
Thoor dhal - 1 table spoon
Channa dhal - 1 table spoon
Green Chilies - 3
Onion - 1 medium sized
chilly powder - 1 teaspoon
curry leaves and coriander leaves - some.
Salt to taste
1. Soak rice,thoor dhal, channa dhal for 15 minutes.
2. Whip butter milk thoroughly and add pinch of turmeric powder.
3. Cut garlic and coconut into small pieces.
4. Cut the vegetable into long pieces as below
5. Place kadai on stove and heat 3 table spoon of oil.
6. Once the oil is hot, add vegetables (carrot and potatoes for my case) and fry for 3 minutes, now add some water and little salt, cover with the lid allowing them to boil.
7. Fine grind ginger,garlic,coconut,1/4 teaspoon of cumin, once done add soaked rice and dhal to it to make a smooth paste.
8. Once the veggies are 75% cooked, add ground paste to it and add some more water and allow them to boil until the raw flavor goes.
9. Now add whipped butter milk to it.
10. Add salt and 1/2 spoon of chilly powder.
11. Add some water if required and let this mixture boil for 15 minutes.
12. Place another kadai on stove and add 3 spoons of oil.
13. Once the oil is hot, add mustard seeds and cumin seeds.
14. Add green chilies and fry for a minute.
15. Add onions to it and fry until golden brown.
16. Now add this fried items to the boiling curry and switch off the stove.
17. Garnish with coriander leaves.
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