Directions
- 1Blend coconut, coriander seeds, cumin seeds, green chilli, and ginger with a little water to a smooth paste.
- 2Whisk curd with turmeric powder and salt.
- 3Combine the ground paste with the whisked curd.
- 4Heat oil in a pan, then add mustard seeds, urad dal, curry leaves, and asafoetida.
- 5Pour the curd mixture into the pan and stir constantly on low heat until it just begins to simmer.
- 6Do not boil the kuzhambu to prevent curdling.
- 7Serve hot with rice.
Ingredients
- 1 cup curd
- 0.5 cup coconut
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 green chilli
- 1 inch ginger
- 0.25 teaspoon turmeric powder
- 1 teaspoon salt
- 1 tablespoon oil
- 0.5 teaspoon mustard seeds
- 0.5 teaspoon urad dal
- 1 sprig curry leaves
- 0.25 teaspoon asafoetida
- 0.5 cup water
Equipment
blenderpannonstick cookware
Tips
- Adding salt at the end prevents curdling.
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