More Kulambu / Indian Yogurt Gravy

I had the first taste of More kulambu from the hands of my Grandmother. However no one at my home likes this recipe, so we prepare this dish once in a while. But nowadays this has become a common dish as me and my hubby like it very much.

More kulambu is the simplest Indian gravy which can be even prepared without vegetables. Also you can use any one of the vegetables like Okra (ladies finger), Drumstick, Ash Gourd(Surakaai), Chow chow, White Pumpkin. I prepared this recipe with drumstick however the procedure remains the same for whatever vegetables you use.


For Roasting and Grinding:

Toor Dal - 2 teaspoon
Rice grains - 1 teaspoon
Coriander seeds/ powder - 1 teaspoon
Cumin seeds - 1 teaspoon
Ginger - 1 inch length piece
Green chilli - 1

For Gravy:

Sour curd - 1/2  to 1 cup
Fresh grated coconut - 2 tablespoon
Drumstick - 5 pieces
Turmeric powder - a pinch
Salt - to taste

For Seasoning:

Oil - 2 teaspoon
Mustard seeds - 1/2 teaspoon
Curry leaves - 1 string
Dry Red chilli - 3


For Roasting and Grinding:

1) Take a Pan and dry roast all the ingredients mentioned above for roasting except ginger and green chilli.
2) Make sure the masala is  not over burnt, otherwise it will give a bitter taste.
3) When all the ingredients are roasted, turn off the stove and add green chilli and ginger. The heat in the pan is enough to fry green chilli and ginger.
4) Allow them to cool and then grind them to a fine paste by adding little water.
5) Keep this mixture aside.

For Gravy:

1) Wipe off the same pan and any vegetable of your choice(I added drumstick pieces). Sprinkle some water and cook the vegetables.
2) When vegetables are soft, add the ground paste.
3) When the gravy starts getting warm, turn the flame to a very low level. Now add curd.(If it is thick, beat it by adding little water before you add).
4) Grind coconut to a fine paste and add it to the gravy after few seconds.
5) Stir well. When foam forms in the top of the gravy, turn the stove off.

For Seasoning:

1) In a seasoning/frying pan heat oil.
2) Add mustard seeds and allow them to splutter.
3) Add dry red chilli and curry leaves and turn off the stove.
4) Add this seasoning to the gravy.
5) Serve hot with rice and potato fry.

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