Mooru Kulambu Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinHealth IndexAverage
Interest GroupEveryday
Ingredients
| Buttermilk | 1/2 Liter (For 20) | |
| Coconut | 1/2 (For 20) | |
| Turmeric | 1 Teaspoon (For 20) | |
| Green chillies | 6 (For 20) | |
| Ginger 2.5 cm. (1") piece | ||
| Cumin | 2 Teaspoon (For 20) | |
| Bengal gram flour 1 tbsp. | ||
| Salt | To Taste (For 20) | |
| Vegetable | 250 Gram, fried (For 20) | |
| Oil | 1 Tablespoon (For 20) | |
| Asafoetida a pinch | ||
| Mustard seeds a pinch | ||
| Black gram | 1 Teaspoon (For 20) | |
Directions
1. Grate coconut and grind to a fine paste with green chillies, cumin and ginger.
2. Mix all the ingredients down to gram flour with buttermilk.
3. Add salt and vegetable. Heat, stirring all the time, and as the mixture comes to boil, remove.
4. Heat oil. Add black gram and, as it browns, add mustard seeds. When seeds crackle, add asafoetida and curry leaves.
5. Pour over the vegetable and curd mixture. Stir well.
2. Mix all the ingredients down to gram flour with buttermilk.
3. Add salt and vegetable. Heat, stirring all the time, and as the mixture comes to boil, remove.
4. Heat oil. Add black gram and, as it browns, add mustard seeds. When seeds crackle, add asafoetida and curry leaves.
5. Pour over the vegetable and curd mixture. Stir well.
Chef
