I
like all the Kulambu without dhal. More Kulambu with Paruppu thuvaiyal is my
favourite. I like to mix rice with Paruppu Thuvaiyal and eat More kulambu as
side dish. I love coriander leaves in any gravy. I have added a fist of
coriander leaves while grinding the paste.This goes well with Paruppu podi rice
also
Ingredients
To Grind to Smooth Paste
Handful of Coriander leaves
1/2 cup Freshly grated coconut
1/4 teaspoon cumin seeds (Jeera)
1 teaspoon raw rice
4 green chillies , roughly chopped
1/4 cup water
For Kulambu
2.5 cup of sour butter milk
Salt to taste
1/2 teaspoon of Turmeric powder
1.5 cups Ash Gourd
1 tablespoon Coconut oil
1/4 teaspoon of mustard seeds
1/4 teaspoon of fenugreek seeds
10 curry leaves
Method:
Combine the buttermilk, little salt and turmeric powder in a bowl, mix well and keep aside.
Combine the Ash gourd, little salt and 2 cups of water in a deep pan, mix well and simmer till it is cooked
Add the prepared paste and buttermilk, mix gently and simmer for another 5 minutes, while stirring continuously. Remove from the flame and keep aside.
For the tempering, heat the oil in a small pan and add the mustard seeds.
When the seeds splutter, add and curry leaves and sauté on a medium flame for a few seconds.
Pour the tempering over the kuzhambu and mix well. Serve hot garnished with coriander.
