Ingredients :
3 cups Buttermilk,slightly sour is better
1 tsp Turmeric Powder
A Pinch Hing
Salt to taste
To grind :
1/2 tsp rice
1-2 Green Chilly
1tsp Cumin Seeds
1-2 Green Chilly
1tsp Cumin Seeds
2-3 tbsp Coconut, shredded
To temper:
1 tsp Mustard Seeds
1 sprig of Curry Leaves
Oil, for seasoning
1 sprig of Curry Leaves
Oil, for seasoning
Method:
Soak dal and rice half an hour you start cooking.Add turmeric and salt to the buttermilk and mix well.Add water if the buttermilk is too thick.
Roast in a little oil, one by one, coconut, jeera and green chillies.Blend the fried items with socked rice and dhal to a smooth paste.
Add this paste to the buttermilk, keep it in oven for 3 minutes or in the stove and heat for approximately 4-5 minutes at low flame.
Roast in a little oil, one by one, coconut, jeera and green chillies.Blend the fried items with socked rice and dhal to a smooth paste.
Add this paste to the buttermilk, keep it in oven for 3 minutes or in the stove and heat for approximately 4-5 minutes at low flame.
If you cooking in oven stir in every 1 minute.Season it with mustard seeds,dry red chilly and curry leaves.Garnish on top while serving.
You can add veggie like winter melon/ladies finger into the curry.Before adding it you need fried it nicely.
Caution :
This dish cannot be re-heated on direct fire.
Came to know abt u from Priya..
Nice More Khuzhambu with vada…….