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Monday, 11 November 2013

Avasara Moore Kuzhambu

Go ahead and comment below how bad the photo looks!!! Somehow I actually never had this recipe in my blogging list and when I made this yesterday, I thought why I shouldn't share this recipe with you. Hence, I had to click the photo in a rumbling stomach. So recipe now and I promise to post a decent pic later :) 

AVASARA MOORE KUZHAMBU.... is nothing but tempered curd and its my most favourite South Indian kuzhambu / curry of all time. This is a quick version with just few ingredients and you don't have to worry if you don't have any vegetables around. It hardly takes 10 mins to make and its just delicious. Serve hot with rice, Urulai Varuval, Vazhakkai Varuval, Chicken Sukka, Fried Soya Chunks or any spicy fries or curry would go well on the side. 

You Will Need:

500g of Thick Curd
1/4 Cup of Water approx. depending on how thick the curd is
Tsp of Turmeric Powder
1 1/2 tsp of Ground Cumin
Salt to Taste
1 Large Onion, Finely Chopped / 10 Shallots, Finely Sliced 
2 Green Chillies, Finely Sliced
Tsp of Finely Chopped Ginger

For Tempering:

2 Tbsp of Oil
1/2 tsp of Mustard Seeds
1/2 Tsp of Cumin Seeds
Tsp of Hing
Couple of Dried Red Chillies, Broken
Few Curry Leaves

The Cooking:

In a bowl whisk together the curd, water, turmeric, ground cumin and salt. You can also use a blender to do this. Once its all well combined with no lumps, keep aside. 

Heat a kadai with oil. Crackle the mustard seeds, cumin seeds, curry leaves, dried red chillies and hing. Then add the chopped onions, green chillies and ginger. Sauté on medium low heat till the onions are just translucent. DO NOT BROWN the onions. Now take the kadai off heat and add the curd and stir. Again back on LOW HEAT and continuously stir the curd till it just heats up, for about 3 mins. 

Once the curd has begun to heat up take off heat and transfer immediately to a serving bowl. 

IMPORTANT POINTERS:


  • Once you add the curd keep the heat low at all time. Too much of heat will split the curd.
  • DO NOT boil the curry.
  • Transfer to serving bowl immediately after its done, because the heat from kadai will keep cooking the curd even after you take off heat. So the curry will split. 
  • Add water to dilute only thick curd. If your curd is already thin, water is not necessary. 

Happy Cooking!







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