Ingredients and Method to make Thakkalli Mor Kozhambu
1 large tomato cut fine (approx 2 cups of cut tomatoes)
1/8 tsp turmeric powder (haldi/manjal podi)
1/8 tsp sugar (shakkar)
3 Thai or Indian green chilies (or to taste)
2 dry red chilies (or to taste)
1/2 tsp cumin seeds (jeera)
3/4 tsp raw rice (chawal/pachai arisi)
4 tbsp fresh or frozen grated coconut (nariyal/thengai)( if frozen thaw to room temperature)
1 1/2 cups of yogurt (curds/dahi/thayir) mixed with 1 1/2 cups of water or 3 cups of buttermilk
Seasoning
3 tsp coconut oil
1 tsp mustard seeds (rai/kadagu)
1/2 tsp fenugreek seeds (methi dana/ mendiyam)
1 to 2 tsp dried curry leaves or 5 to 6 fresh curry leaves broken into small bits
salt to taste
handful cilantro (coriander leaves) cut fine
Cook the tomato with turmeric powder and sugar and a little water until it turns completely soft and mushy. Keep the cooked tomato aside to cool to room temperature. When cool, grind tomatoes along with green chilies, dry red chilies, cumin seeds, rice and coconut to a fine paste adding water as required to move the blades of the blender/ spice grinder.
Whisk together yogurt and water until smooth or use the blender to blend them together. If using buttermilk you can skip this step.
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Heat the ground mixture stirring continuously. When it heats thoroughly, add buttermilk to it and mix well, lower the heat and heat the mixture until it begins to froth. Remove from heat and allow to cool. When the curry is slightly warm or at room temperature add salt to taste and mix well.
Heat oil in a small pan, add mustard seeds to it, when seeds begin to splutter add fenugreek seeds and stir for a few seconds until it begins to darken very slightly. Then quickly add curry leaves, stir once or twice and pour the entire seasoning on the buttermilk curry.
Garnish with finely chopped cilantro and serve on a bed of hot rice with any curry of choice on the side or to go with some rice noodles (sevai) .
Notes
After the salt is added, buttermilk curry cannot be heated all the way through because it will split, at best it can be made warm so it is recommended to serve this with steaming hot rice after it has cooled or when it is served warm .
1 large tomato cut fine (approx 2 cups of cut tomatoes)
1/8 tsp turmeric powder (haldi/manjal podi)
1/8 tsp sugar (shakkar)
3 Thai or Indian green chilies (or to taste)
2 dry red chilies (or to taste)
1/2 tsp cumin seeds (jeera)
3/4 tsp raw rice (chawal/pachai arisi)
4 tbsp fresh or frozen grated coconut (nariyal/thengai)( if frozen thaw to room temperature)
1 1/2 cups of yogurt (curds/dahi/thayir) mixed with 1 1/2 cups of water or 3 cups of buttermilk
Seasoning
3 tsp coconut oil
1 tsp mustard seeds (rai/kadagu)
1/2 tsp fenugreek seeds (methi dana/ mendiyam)
1 to 2 tsp dried curry leaves or 5 to 6 fresh curry leaves broken into small bits
salt to taste
handful cilantro (coriander leaves) cut fine
Cook the tomato with turmeric powder and sugar and a little water until it turns completely soft and mushy. Keep the cooked tomato aside to cool to room temperature. When cool, grind tomatoes along with green chilies, dry red chilies, cumin seeds, rice and coconut to a fine paste adding water as required to move the blades of the blender/ spice grinder.
Whisk together yogurt and water until smooth or use the blender to blend them together. If using buttermilk you can skip this step.
The copyright of this content belongs to Veginspirations.com
Heat the ground mixture stirring continuously. When it heats thoroughly, add buttermilk to it and mix well, lower the heat and heat the mixture until it begins to froth. Remove from heat and allow to cool. When the curry is slightly warm or at room temperature add salt to taste and mix well.
Heat oil in a small pan, add mustard seeds to it, when seeds begin to splutter add fenugreek seeds and stir for a few seconds until it begins to darken very slightly. Then quickly add curry leaves, stir once or twice and pour the entire seasoning on the buttermilk curry.
Garnish with finely chopped cilantro and serve on a bed of hot rice with any curry of choice on the side or to go with some rice noodles (sevai) .
Notes
After the salt is added, buttermilk curry cannot be heated all the way through because it will split, at best it can be made warm so it is recommended to serve this with steaming hot rice after it has cooled or when it is served warm .
