I was longing to have sevai from a long time. I had it when my mom visited last year. Sevai aka rice noodles is prepared in the traditional seva nazhi. it goes well with mour kozhambu. Here, I'm going to post the recipe of mour kozhambu. My folks @ home hate sour curd/buttermilk, so this kozhambu is best to make when you have sour curds.
Ingredients:-
Sour curd - 1 cup
Water - 1cup
Turmeric powder - 1tsp
Asafoetida/perungayam - 1tsp
Curry leaves - few
Coriander leaves - few for garnishing
Coconut - 1tbsp grated
Refined oil - 1tsp
Mustard seeds - 1tsp
Fenugreek seeds - 1tsp
Salt - to taste
To soak and grind
Red chilly -1
Green chilly - 1
Cumin seeds/jeera - 1 tsp
Toor dal - 1tbsp
Chana dal -tbsp
Preparation:-
First soak the ingredients under 'To soak and grind' for around 20 minutes.
Heat a kadai and dry roast fenugreek seeds until it turns slightly brown. It lets out a nice aroma at this stage. This roasted fenugreek seeds will be ground along with the other ingredients.
Take the 'To soak and grind' ingredients at the end of 20 minutes and grind it to a smooth paste along with grated coconut. At this stage, add fenugreek seeds and grind it coarsely. It will taste bitter if ground fine.
Blend this paste with curd and water to a smooth texture. Add turmeric, asafoetida powder and salt to this.
Heat oil in a kadai and add mustard seeds when hot. After it crackles, add curry leaves and fry it for few seconds. At this stage, add the blended mixture of curd. Reduce the heat to the minimum as the curd may split if boiled on high flame. Keep stirring so that the heat is uniformly spread. Leave it for few minutes until a froth appears on top. Immediately transfer it to a serving bowl and garnish with chopped coriander leaves.
Ingredients:-
Sour curd - 1 cup
Water - 1cup
Turmeric powder - 1tsp
Asafoetida/perungayam - 1tsp
Curry leaves - few
Coriander leaves - few for garnishing
Coconut - 1tbsp grated
Refined oil - 1tsp
Mustard seeds - 1tsp
Fenugreek seeds - 1tsp
Salt - to taste
To soak and grind
Red chilly -1
Green chilly - 1
Cumin seeds/jeera - 1 tsp
Toor dal - 1tbsp
Chana dal -tbsp
Preparation:-
First soak the ingredients under 'To soak and grind' for around 20 minutes.
Heat a kadai and dry roast fenugreek seeds until it turns slightly brown. It lets out a nice aroma at this stage. This roasted fenugreek seeds will be ground along with the other ingredients.
Take the 'To soak and grind' ingredients at the end of 20 minutes and grind it to a smooth paste along with grated coconut. At this stage, add fenugreek seeds and grind it coarsely. It will taste bitter if ground fine.
Blend this paste with curd and water to a smooth texture. Add turmeric, asafoetida powder and salt to this.
Heat oil in a kadai and add mustard seeds when hot. After it crackles, add curry leaves and fry it for few seconds. At this stage, add the blended mixture of curd. Reduce the heat to the minimum as the curd may split if boiled on high flame. Keep stirring so that the heat is uniformly spread. Leave it for few minutes until a froth appears on top. Immediately transfer it to a serving bowl and garnish with chopped coriander leaves.
