Tuesday 14 October 2014

Venthaya More Kuzhambu (வெந்தய மோர் குழம்பு)

Venthaya more kuzhambu (வெந்தய மோர் குழம்பு) is a rich gravy preparation with the subtle taste of fenugreek/methi (வெந்தயம்) that makes it stand apart from other types of more kuzhambu (மோர் குழம்பு). This kuzhambu when mixed with hot rice and ghee tastes great, particularly when eaten with brinjal ennai vathakkal (கத்தரிக்காய் எண்ணெய் வதக்கல்) or spicy plantain fry (கார வாழைக்காய் வதக்கல்). If you have surplus curds in your refrigerator and are looking for a change in menu, this is the ideal recipe to try out. 

Ingredients: (Serves four) 
Slightly sour curds – 2 tumblers or 400ml measure
Vegetables cut into large pieces – ¾ of a tumbler or 150ml measure*
Turmeric powder – ½ teaspoon
Oil – 2 teaspoons
Mustard seeds – 1 teaspoon
Split urad dhal – 1 teaspoon
Salt – to taste
Jaggery – ½ teaspoon
Curry leaves – a few
Dried fenugreek leaves (Kasuri methi) – 1 tablespoon (optional)

To be ground into a paste:
Cashew nuts – whole, 7-8 no
Coconut – grated, 2 tablespoon
Fenugreek seeds – ½ teaspoon
Cumin seeds – 1 teaspoon
Red chili – 1-2 no (adjust to taste)
Asafoetida – a pinch

* Ash gourd (white pumpkin), chow-chow (chayote), brinjal (eggplant) or ladies finger may be used.

Venthaya More Kuzhambu (வெந்தய மோர் குழம்பு)

Method: Heat little oil in a kadai, add red chilies and fry till they become darker. Now add fenugreek seeds and cumin seeds. Fry for 30 seconds and then switch off the fire. Add asafoetida and cashew nuts and sauté for a minute in the hot oil. Once cool, grind the fried ingredients with coconut into a fine paste. Beat curds well with a hand blender with one tumbler (200 ml) of water. Add the ground paste, salt and jaggery. Mix well.

Cook vegetables in ¼ tumblers (50ml) of water with turmeric powder and required salt in a covered vessel on low flame till the vegetables are done. You may add dried fenugreek leaves while cooking vegetables, if desired. Now add the curd mixture to 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, add urad dhal. Fry till the dhal turns golden brown. Switch of the stove. Add the seasoning and curry leaves to the kuzhambu. Serve hot with rice and poriyal/ appalam/vadam.

Note: Keep the flame low throughout the preparation, as the curds will split if cooked on high heat. Dried fenugreek leaves, if added enhance the flavor of the preparation.

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