More Kozhumbu

Volume

Serving for 4 people's rice.

Ingredients

- 1 tbsp oil
- 4 ladies' fingers
- 0.5 tsp salt + 3 tsp salt
- 2 tbsp oil + 2 tbsp oil + 1 tbsp oil
- 6-8 green chillis
- 2 tbsp urad daal
- 1 tsp fenugreek seeds
- 1.5 davara grated coconut
- Upto 500 ml water
- 500 ml buttermilk
  - 125 ml curd
  - 375 ml water
  - Mixed together using mixie
- 1 tsp mustard seeds
- 0.25 tsp asofoetida
- 10 curry leaves
- 10 red chillis (dried)

Other Requirements

- Large sauce pan + ladel
- Mixie
- Extra vessels

Steps to Prepare

1. Prepare the Kozhumbu

  1. In a sauce pan, add 2 tbsp of oil. Once the oil has heated up, add 8 green chillis (slit open), 2 tbsp urad daal, 1 tsp fenugreek seeds and 0.5 tsp salt. Toss these around and cook them in the oil.

  2. Once cooked, add them to a mixe. Add also 1.5 davaras of grated coconut to the mixie. Add little bits of water and mix. Ensure that the mixture reaches a chutney like consistency.

  3. Now add the chutney like mixture to a large sauce pan. Add more water, so that the total volume of the base comes up to around 500ml. Heat the sauce pan and allow the entire kozhumbu base to heat up and cook together for 5-10 minutes.

  4. Now add 500 ml of buttermilk to the kozhumbu base, and continue heating and stirring. Ensure that stirring is constant, so that the vessel doesn't scale, and the kozhumbu doesn't lose it's white colour.

  5. Add 3 tsp of salt to ensure that the curd and coconut like flavours come out.
  6. Once the kozhumbu base has warmed up and cooked to the extent that it has begun to thicken and boil, it is done, and the stove can be switched off. The kozhumbu can now be transferred to the final container.

  7. In a smaller sauce pan, prepare the seasoning, by heating 2 tbsp of oil, with 1 tsp of mustard seeds, 0.25 tsp of asofoetida, 10 curry leaves and 10 broken red chillis (dried). Once these have sizzled together for a couple of minutes, add them to the kozhumbu as seasoning.
  8. In a smaller sauce pan, add 2 tbsp oil, and add the 4 cut laddies' finger pieces. Saute the ladies' finger until it is well done. The set it aside to be added to the kozhumbu later.

  9. Only at the time of serving the fodd should the ladies' finger be added to the dish. This ensures that it doesn't get too soggy.

Serve the porucha kozhumbu with paruppu chadam or paruppu podi chadam.