Kalyana Mor Kuzhambu Recipe

INGREDIENTS:

1. Yogurt or Curd - 2 cup
2. Turmeric powder - 1/2 teaspoon (tsp.)
3. Asafoetida powder - a pinch
4. Salt - as needed
5. -- Soak and Grind to Paste --
   1. Raw rice - 2 teaspoon (tsp.)
   2. Pigeon pea - 2 teaspoon (tsp.)
6. -- Grind to paste --
   1. Coconut - 2 pieces
   2. Coriander seed - 1 teaspoon (tsp.)
   3. Green chili - 5
   4. Ginger - 1 inch
   5. Cumin seed - 1/2 teaspoon (tsp.)
7. --For Tempering --
   1. Mustard seed - 1/4 teaspoon (tsp.)
   2. Split black gram - 1/4 teaspoon (tsp.)
   3. Cumin seed - 1/2 teaspoon (tsp.)
   4. Curry leaf - 10 count
   5. Dry chili - 2
   6. Oil - 1 teaspoon (tsp.)

PREPARATION:

1. Soak rice, pigeon pea in water for 15 minutes or until they are soaked well.
2. Now grind soaked rice, soaked pigeon pea, coconut, coriander seeds, green chili, ginger, 1/2 teaspoon (tsp.) cumin seeds to fine thick paste by adding little water as possible.
3. In the blender beat yogurt or curd + asafoetida powder + 2 cup of water and keep it aside. Now add to this the ground paste and mix well.
4. In a pan heat oil. Add mustard seeds, split black gram, 1/2 teaspoon (tsp.) cumin seeds, dry chili. Once the mustard stop splattering add the yogurt or curd mixture and cook until it boils once then serve.

NOTES:

1. Goes well with vadai, vegetable fry.