This is one of my preferred go-to dishes when running short of veggies. When you are feeling drained and not in the mood to cook,you can opt for this. When I ventured into cooking,this was the first dish I learnt. You have to be careful while preparing the seasoning. When the seasoning gets burnt,the taste of dish gets marred altogether. Make sure that the buttermilk is slightly sour as it lends a nice flavour to the dish. This more kuzhambu goes well with plain rice with a dollop of ghee.
INGREDIENTS
BUTTER MILK- 2 CUPS
GRAM FLOUR- 3 TSP
TURMERIC POWDER- 1/4 TSP
SALT TO TASTE
FOR TEMPERING
OIL- 4 TSP
MUSTARD- 1 TSP
FENUGREEK SEEDS- 1 TSP
RED CHILLIES- 1 NO
GREEN CHILLIES- 2 NOS
CHILLI POWDER- 1/4 TSP
TOOR DAL- 1 TSP
ASAFOETIDA- 1/2 TSP
CURRY LEAVES- 1 SPRIG
METHOD
In a vessel whisk buttermilk along with gram flour,salt and turmeric powder till it blends to a smooth mixture. If its thick then you can dilute it with water.
In a pan heat oil. When it is hot add mustard. When mustard starts to splutter,add toor dal,red chillies,curry leaves,asafoetida,green chillies,chilli powder . At last add in fenugreek seeds and switch off.
Take care not to burn the ingredients while seasoning. Hence always keep the flame in sim.
Over the seasoning pour the butter milk mixture and simmer in mild heat for few minutes and switch off.
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