More Kuzhambu

Ingredients

• • Colocaesia/Yam - ½ kg
• • Sour thick curd - 3 cups
• • Turmeric powder - ¼ teaspoon
• • Salt - as required

---

Ingredients For Grinding Together

• • Coconut (grated, fresh) - ¼ cup
• • Green chillies - 12
• • Coriander seeds - 1 ½ teaspoons
• • Cumin seeds - ½ teaspoon
• • Bengal gram dal - 1 tablespoon

---

Ingredients For Seasoning

• • Oil - 1 ½ teaspoons
• • Mustard seeds - ¼ teaspoon
• • Fenugreek - ½ teaspoon
• • Red chillies - 2

---

Ingredients For Garnishing

• • Curry leaves - 1 sprig
• • Coriander leaves - as required

---

Method

• 1. Pressure cook colocaesia in enough water for 7 to 10 minutes.
• 2. Allow to cool, strain water and peel outer skin.
• 3. Whip curds and mix with ground paste, salt, turmeric powder.
• 4. Add cooked vegetable and boil for few minutes.
• 5. Heat little oil, add seasonings and mix with Kuzhambu.
• 6. Garnish with coriander and curry leaves.

---

Note - Other Suggested Vegetables

• • Keerai Thandu - Scrape, cut into 2 inch long pieces, steam cook,use.
• • Big potato, small potato - Pressure cook, peel and then use.
• • Ladies finger - Cut into 2 inch long pieces, fry in oil and then cook in Kuzhambu.
• • Drumstick - Cut into two inch pieces, cook separately in water. Pour off excess water and then add.
• • Chow-chow - Scrape outer skin, slice thinly, pressure cook and then use.
• • White pumpkin - Cut into 1 inch cubes, cook separately in water and then boil in gravy.
• • Greens - Chop, steam cook, mash and then add.