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Majjiga Pulusu / South Indian style Kadhi / Yogurt Sambar / More Kuzambu

Category : Sambar/Kuzambu Varieties

I simply love this dish very much. I love anything with yogurt and coconut combination. The taste is simply divine. Many people add garlic and tomatoes to this dish. I skip those, I don’t like it in that style. I really love the tanginess of this dish. The sour taste is contradicted by green chillies and the combination is simply terrific. My most favorite vegetable that I prefer to use in this dish is White Pumpkin. I feel that white pumpkin does complete justice to this dish. I also do not like adding Cilantro leaves in it. I feel that it masks the taste of the original dish. I recently discovered ready made masala to make this dish. It is called Achi More Kuzhambu masala. Have to try it out yet. This here is my one of my MIL’s signature dishes. Tastes awesome. I will soon post my friend’s recipe too. It must be similar to this, but with little differences. She is an Iyengar mami, this friend of mine. Love all recipes from this pattu mami. I have to still get the Kannada version of this from Thayamma.

Ingredients:

½ L lightly sour yogurt (slightly over 2 cups or a little over 16 ounces)
1 Tsp Channa Dal
Dania seeds / Coriander seeds 2 Tsp
8/9 Red chillies
4/5 green chillies
1 tsp Cumin Seeds
1 tsp rice
2 to 3 inches ginger, skinned and cut into small pieces
Salt
Coconut, 1/2 cup

Tempering:


Coconut oil for tadka, 2 tsp
1 tsp Rai/ Black Mustard seeds
½ tsp cumin
2 red chiles
Curry leaves, 2 sprigs

Garnish:
Cilantro, 3 Tsp finely chopped (Optional)

Vegetables to be used: Steam Vegetables and lightly salt them before proceeding with the dish
Chaama gadda (Taro Root), chow chow (Chayote Squash), Aloo (Potato), White Pumpkin :      1/ KG (little over a pound)

Method:

Beat yogurt and pour in a large mixing bowl.

Soak dania, channa dal, red chillies, and rice for one hour or more.

Grind Soaked mixture with a little water and blend with cumin, green chiles, coconut and ginger to a very fine and smooth paste.
You should not be able to get any dania seeds or coconut in your mouth. Add the blended mixture to the yogurt

Add boiled or steamed and slightly salted vegetable pieces to the bowl with yogurt

Add Asafotedia or hing to the yogurt mixture

Add Salt and check the taste, remember that your vegetables are already slightly salted

In a thick bottomed pan with a lid, Heat oil, add the tadka/ tempering ingredients
When spluttering stops, add the whole tadka/ tempering to the yogurt mixture

Mix well

Transfer whole mixture from the yogurt bowl into the thick pot.

On a low flame heat whole mixture until one boil, stirring often.

Turn off heat and remove from stove and set in a place to cool with lid on.

Serve hot with White rice.

I love to eat this like a soup from a big bowl. It is one irresistible dish which yogurt lovers from all over the globe will enjoy.

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