Wednesday, May 21, 2008

Yoghurt/Curd gravy (Plain) - Mor Kuzhambu


Yoghurt/Curd - Thayir - 1 cup
Ginger - Inji - small quantity
Green chillies - Pachai milagai - 2 nos.
Grated/shredded coconut - small quantity
Red gram dhal - Thuvaram paruppu - 1 tea spoon
Bengal gram dhal - Kadalai paruppu - 1 tea spoon
Fried gram dhal - Udaicha kadalai - 1/2 tea spoon
Cashew nuts - Munthiri paruppu - 2 nos.
Raw rice - Pacharisi - 1 tea spoon
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Turmeric powder - Manjal thul - small quantity
Oil for frying
Salt to taste


  1. Soak red gram dhal, bengal gram dhal, fried gram dhal, raw rice and cashew nuts for 1 hour. Then grind them to a paste. Grind coconut, ginger and green chillies and make a paste.
  2. Smash curd and make it to a form of butter milk. Add little water to it. Add turmeric powder and salt to it. Mix it well.
  3. Heat oil in a kadai, splutter mustard seeds, add curry leaves, then add ginger paste and dhal paste followed by curd mix. Mix them well. Add a little salt. Garnish with coriander leaves.

Curd soup is ready to be served. It can be served with rice. It can be served for 2 people. It requires only 20 minutes to cook.

Note: Curd can be a little sour, it will taste good. Dhal must be soaked for atleast an hour for grinding to a paste.

Optional: Ingredients can be added or removed according to individuals taste. Vegetables can be added to this.

He who comes first, eats first

Eike von Repkow

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