Saturday, April 7, 2012

More Kuzhambu (Butter Milk Curry)

This is an instant version of making butter milk curry with just having curd handy. This will be very tasty and has mild spice incorporated in it. I remember my mother used to make paruppu vadai/aamavadai/masala vadai (dal fritters) and leave it in this more kuzhambu for few hours before we start to eat. It tastes heavenly. I will post the same soon.

Many variations can be made in this curry. We can add lady's finger/okra to this. Also you can use colecasia (Cheppankizhangu) to this curry. Everything tastes very well. Also butter milk curry is made in different methods. I will try to post different methods very soon.


Curd/Yogurt - 2 cups
Onion - 1 (cut lengthwise)
Gram flour - 2 tbsp
Mustard - 1 tsp
Urad dal - 2 tsp
Curry leaves - 1 sprig
Salt - to taste
Coconut Oil - 1 tbsp

For grinding:
Coconut - 3 tbsp
Onion - 1/2 (chopped)
Green chilli - 3 or 4
Cumin seeds - 1 tsp


1) Add all the ingredients for grinding in a blender/mixie. Make a paste of it.

2) Take the 2 cups of curd/yogurt in a bowl. Add the coconut paste to it.

3) Mix the gram flour with 1/2 cup of water and add it to the curd mixture.

4) Now heat a kadai, add oil and then mustard seeds. Once it splutters, add urad dal, curry leaves and thinly sliced onion.

5) Saute if for 2 minutes, until it becomes translucent. Add it to the curd mixture.

6) Transfer this curd mixture to a pan and heat it. Add the turmeric powder and salt to it.


7)  Let it cook for about 5 minutes, don't let it boil too much, as the curd will split.

Creamy and curdy butter milk curry is all set to taste now.

1 comment:

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