In our south Indian cooking, there is mostly some curry in lunch along with some stir fry/Poriyal or Veg/ Non-veg side dish. Cooking people like me have to always break their head to decide what curry/kuzhambu to make for lunch daily. So that can make yourself and your family happy with cooking. Add this recipe to your list as it is an easy and simple dish and a perfect curry during the hot season. Here is the recipe for the Vendakkai Mor Kuzhambu.
You can also check my other yogurt/Curd based recipes.
Preparation Time: 10 mins
Cooking Time: 20 mins
Serves : 3 Persons
2. Meanwhile grind coconut, shallots, ginger, green chillies, cumin seeds to a fine paste.
3. Add this coconut paste to the pan. Add some water. Mix well. Add salt as required. Bring it to boil. When it starts to bubble out. Switch off the flame.
4. Whisk the curd well. Add it to the pan. Give a nice mix. In a pan, Heat oil and then add mustard seeds. Let them crackle. Then add fenugreek seeds, curry leaves and dried red chilli pieces. Now add this tempering to the curry. Serve with Rice and Poriyal.