More kuzhambu(Iyengar style) « The ‘yum’ blog

More kuzhambu(Iyengar style)

July 23, 2007 by lathanarasimhan

This more kuzhambu is specially made during festivals.

Cooking time 10 minutes.

Serves 4.

Ingredients

Curds 1 cup.
White pumpkin cut into 1 inch cubes 1 cup.
Turmeric powder 1/4 teaspoon.
Hing powder 1/4 teaspoon.
Toor dal 1 tablespoon.(soaked)
Corriander seeds 1 and 1/2 teaspoons.
Channadal 1 and 1/2 teaspoons.
Red chilli 1 no.
Methi seeds 1/2 teaspoons.
Oil 1 teaspoon.
Grated coconut 2 tablespoons.
Salt to taste.
For garnishing 2 teaspoon sesame oil, 1/2 teaspoon mustard seeds, 1 twig curry leaves.

Method

Soak the toordal in warm water for 20 minutes.
Fry the corrianderseeds, channadal, methi and redchilli in 1 teaspoon oil till golden.
Grind the toordal, fried ingredients along with coconut in to a fine paste adding a little water.
Cook the pumpkin adding 1/2 cup water, hing and turmeric powder, on a medium flame, till soft.
Beat the curd well.Add the paste, salt and mix well. Add to the cooked pumpkin and cook for 4 minutes in a medium flame stirring in between.
Garnish with mustard seeds and curry leaves fried in 2 teaspoon sesame (til) oil.

Microwave method.

Place the pumpkin in a microwave safe container, add hing, turmeric powder and 2 tablespoons water and cook in micro high for 4 minutes.
Mix the curd, ground paste and salt to the pumpkin. Add 1/4 cup water and micro high for 3 minutes.
Garnish with mustard seeds and curry leaves fried in 2 teaspoon sesame(til)oil.

Transfer to a serving bowl.

PS you can substitute Pumpkin with any other vegetable of your choice.

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I love more kuzhambu very much. I make little different than your version. I am going to try it. I can’t wait. Thanks.
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