INGREDIENTS:
Curd - 1 cup
Chopped Onion - 2
Chopped Tomato - 2
Coriander leaf - 3 twigs
Curry leaf - 1 twig
Soaked Toor Dhall - 3/4 spoon
Soaked Rice - 3/4 Spoon
Cummin Seeds - 1/4 Spoon
Turmeric Powder - Pinch
Green chilly - 4
Asafoetida - Pinch
Oil and Salt - To taste
METHOD:
Grind a cup of curd with turmeric powder, salt and keep aside. Keep pan, pour 1 spoon of oil, add cummin seeds, Green chillies, Coriander leaf, chopped onion and Tomato, allow it to fry until the raw smell of green chillies goes off. Allow the fried item to cool. Then grind the mixture with asafoetida, soaked Toor dhall and Rice.. Keep another pan, pour oil, add cummin seeds, corainder, curry leaves, chopped tomoto, onion and grinded item, fry until the color of the mixture turns to light reddish color. Then pour the grinded curd, mix gently and add salt to taste. Allow to boil the mixture for 5 mins.
Note: Curry should not boil more than 5 mins, the mixture will become watery.
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January 6, 2011
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January 6, 2011
Mor / Butter Milk / Curd Kozhumbu
INGREDIENTS:
Curd - 1 cup
Chopped Onion - 2
Chopped Tomato - 2
Coriander leaf - 3 twigs
Curry leaf - 1 twig
Soaked Toor Dhall - 3/4 spoon
Soaked Rice - 3/4 Spoon
Cummin Seeds - 1/4 Spoon
Turmeric Powder - Pinch
Green chilly - 4
Asafoetida - Pinch
Oil and Salt - To taste
METHOD:
Grind a cup of curd with turmeric powder, salt and keep aside. Keep pan, pour 1 spoon of oil, add cummin seeds, Green chillies, Coriander leaf, chopped onion and Tomato, allow it to fry until the raw smell of green chillies goes off. Allow the fried item to cool. Then grind the mixture with asafoetida, soaked Toor dhall and Rice.. Keep another pan, pour oil, add cummin seeds, corainder, curry leaves, chopped tomoto, onion and grinded item, fry until the color of the mixture turns to light reddish color. Then pour the grinded curd, mix gently and add salt to taste. Allow to boil the mixture for 5 mins.
Note: Curry should not boil more than 5 mins, the mixture will become watery.
Curd - 1 cup
Chopped Onion - 2
Chopped Tomato - 2
Coriander leaf - 3 twigs
Curry leaf - 1 twig
Soaked Toor Dhall - 3/4 spoon
Soaked Rice - 3/4 Spoon
Cummin Seeds - 1/4 Spoon
Turmeric Powder - Pinch
Green chilly - 4
Asafoetida - Pinch
Oil and Salt - To taste
METHOD:
Grind a cup of curd with turmeric powder, salt and keep aside. Keep pan, pour 1 spoon of oil, add cummin seeds, Green chillies, Coriander leaf, chopped onion and Tomato, allow it to fry until the raw smell of green chillies goes off. Allow the fried item to cool. Then grind the mixture with asafoetida, soaked Toor dhall and Rice.. Keep another pan, pour oil, add cummin seeds, corainder, curry leaves, chopped tomoto, onion and grinded item, fry until the color of the mixture turns to light reddish color. Then pour the grinded curd, mix gently and add salt to taste. Allow to boil the mixture for 5 mins.
Note: Curry should not boil more than 5 mins, the mixture will become watery.
2 comments:
- Devi said...
-
Tried the same. Came out well :)
- 3:01 AM, January 11, 2011
- Sangeetha Nambi said...
-
Thanks Devi :) Welcome to my blog World :D
- 3:23 AM, January 11, 2011
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Blog Archive
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2011
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January
(31)
- Aviyal
- Vada Curry
- Field or Mochai bean Kuzhambu
- Yellow Pumpkin Poriyal
- Besan Flour/Kadalai Maavu Sambar
- Brinjal Drumstick Fry
- Toor Dhall Rice
- Egg Poriyal
- Brinjal Dry Fish Gravy
- Simple Sambar I
- Lady's finger Puli Kuzhambu
- Oil Brinjal kuzhambu
- Brinjal Potato Puli kuzhambu
- Sirukeerai Kootu
- Gobi 65
- Rava/Sooji/Semolina Kichadi
- Elephant Yam/Karunai Kizhangu Fry
- Groundnut/Peanut Chutney
- Hotel Sambar
- Aval Upma
- White Vegetable Kurma
- Channa Masala
- Potato Podimass
- Onion Chutney
- Moong Dhall Sambar
- Traditional Tomato Chutney
- Bisibella Bath / Sambar Rice
- Onion Pakoda
- Vathakuzhambu
- Mor / Butter Milk / Curd Kozhumbu
- Pudhina or Mint Chutney
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January
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2 comments:
Tried the same. Came out well :)
Thanks Devi :) Welcome to my blog World :D
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