Saturday 17 May 2014

Erivulli More kuzhambu (எரிவுள்ளி மோர்க்குழம்பு)

Most amazing part of Indian cuisine is the effect of one regional cuisine over the other. Such influences bring about newer recipes, and 'Erivulli' more kuzhambu is one such recipe. It is a different type of more kuzhambu that has the underlying taste of  pepper. 'Erivulli' more kuzhambu is preferred over other types of more kuzhambu in my house. 

Ingredients: (Serves four) 

Curds – 2 tumblers or 400ml measure
Vegetables cut into large pieces – ¾ of a tumbler or 150ml measure*
Turmeric powder – ½ teaspoon
Tamarind – a small bit
Oil – 2 teaspoons
Mustard seeds – 1 teaspoon
Salt – to taste
Curry leaves – a few

To be ground into a paste:
Urad dhal – 2 teaspoons
Coconut – grated, 2 tablespoons
Methi seeds – ¼ teaspoon
Peppercorns – ¼ teaspoon
Jeera – ¼ teaspoon (optional)
Red chilli – 2-3 no (adjust to taste)
Asafoetida – a pinch

* Ash gourd (white pumpkin), chow-chow, brinjal, ladies finger and Taro/Arbi may be used. Pressure cook Taro/Arbi, peel the skin and add to more kuzhambu.

Erivulli More kuzhambu (எரிவுள்ளி மோர்க்குழம்பு)
Method: Soak tamarind in a tablespoon of water and keep aside. Heat little 1 teaspoon of oil in a kadai, add red chillies and fry till they turn darker. Now add urad dhal, methi seeds, jeera and peppercorns, and fry till the dhal turns golden brown in color. Add asafoetida and switch off the fire. Once cool, grind the fried ingredients with coconut into a fine paste. Beat curds well with one tumbler (200 ml) of water using a hand blender (தயிர் மத்து). Add the ground paste to the curds and mix well.

Squeeze tamarind and extract juice. Cook vegetables in tamarind water with turmeric powder and required salt in a covered vessel on low flame till the vegetables are done. Now add the curd mixture into the vessel and cook on low heat, stirring every now and then, till the kuzhambu froths. Switch off the fire.

Heat oil in a tadka pan (spice pan/தாளிக்கிற கரண்டி), add mustard seeds and when they start to sputter switch of the stove. Add the seasoning and curry leaves to the kuzhambu. Serve hot with rice and porial/ appalam/vadam.

Note: Keep the flame low throughout the preparation, as the curds will split if cooked on high heat. Very little tamarind is used for the preparation and the extracted juice will be light (நீர் புளி). 

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