Get all the ingredients ready. |
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Soak coriander seeds, cumin, rice and toor gram for 30 minutes. Transfer it into blender along with green chilli, ginger and blends into fine paste. Keep aside. |
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For butter milk, transfer a cup curd into a blender and blends into 30 seconds and keep aside. |
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Heat the pan with coconut oil, add mustard seeds when it splutter, red dry chilli, curry leaves. |
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Add ash gourd / vellai poosanikai, turmeric powder, salt and saute well. Cover and cook for 10 minutes or until ash gourd / vellai poosanikai cooks completely. |
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Add grounded masala, a cup of water and mix well. Cook another 5 minutes or until raw smell gets off. |
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Add butter milk , mix well and boil for a minute on low flame, Do not over cook the mor kuzhambu. |
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Mor Kuzhmabu | Butter Milk Kuzhambu | More Kuzhambu is ready to serve with rice. |
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