Last Updated on December 7, 2020
I know most of us have our own version of more kuzhambu, and here is mine which I learnt from my mother. I wanted to have it in my site for future reference so thought to share it here. I like this curry anytime, its quick and tasty with rice.
1. Dry roast the ingredients under ‘to roast’ till golden brown and grind it to a fine paste with little water.
3. Then add the grinded paste,curd and little water as per the desired consistency and mix well.
Then add turmeric powder, cooked okras and allow it for one boil not more than that. When bubbles start appearing, switch it off.
Even methu vadai can be added to this kuzhambu, we call it vadai kuzhambu 🙂 It tastes divine when the vadais are nicely dunk in the curry.
- The pale yellow color comes only after the curry boils so dont add more turmeric powder than the mentioned quantity.Also adjust red chillies according to your spice level.
- You can add any cooked vegetable of your choice : Chow chow, Sepankizhangu or even methu vadai.