More Kuzhambu Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add mustard seeds, fenugreek seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped vegetables like drumsticks, brinjal, and pumpkin. Cook until they are tender.
• STEP 3.In a separate bowl, whisk yogurt with turmeric powder, red chili powder, and salt. Add this mixture to the pan and stir well.
• STEP 4.Simmer the curry for a few minutes until it thickens. Adjust the consistency by adding water if needed.
• STEP 5.In a small pan, heat ghee and fry dried red chilies, urad dal, and asafoetida. Add this tempering to the curry and mix well.
• STEP 6.Garnish with coriander leaves and serve hot with steamed rice.

Cooking Tips

• You can use any combination of vegetables like drumsticks, brinjal, pumpkin, okra, or ash gourd.
• Make sure to cook the vegetables until they are tender but not mushy.
• Adjust the spiciness of the curry by adding more or less red chili powder according to your preference.
• For a thicker consistency, you can add a tablespoon of rice flour mixed with water.

Storage and Serving

• Leftover More Kuzhambu can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and adjust the consistency by adding a little water if needed.
• Serve More Kuzhambu with steamed rice and a side of papad or pickle for a complete meal.