Tuesday, April 3, 2012

Mor Kulambu


Sour Curd - 3 cup 

Toor dhal - 1 tbs

Rice - 1 tbs

Coriander seeds - 1tbs

Cumin seeds - 1tbs  

Ginger - 1 tsp

Green chillies  - 4  

Coconut -  1 tbs

Tumeric - 1 pinch

Asafoetida - 1 pinch

Curry leaves - a handfull

Coriander leaves - a handfull

White pumpkin or

Ladies finger  - 150 gms (chopped)


Stir the sour curd into thick buttermilk form.

Soak toordhal, rice, coriander seeds, cumin seeds for 1/2 hr.

Grind  coconut, green chillies,  ginger, tumeric, asafoetida and 

the soaked ingredients with salt.

Cook  white pumpkin with a pinch of salt and a pinch of turmeric. 

In a pan , put oil  splutter mustard seeds, add curry leaves, 

white pumpkin,  and the grounded  paste 

At last add buttermilk and give some time to cook and 

garnish with coriander leaves..

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