Type 2
Curd or sour butter milk 2 cups
green chillies 4 to 5 numbers
coconut powder two tablespoons
raw rice 2 teaspoon, washed and soaked in water
Jeera/cumin seeds(optional)
Turmeric powder 1/4 tea spoon
For Tempering
Mustard Seeds one tea spoon
Curry leaves
Coconut oil or any cooking oil for tempering two teaspoons
You have to prepare some vadas for this type of mor kuzambu. Only this vada is suitable for this type. To prepare vada.
Ingredients:
Urad dhal 3 tablespoons
Red chillies 5 numbers
salt to taste
Hing/Asafoetida
Curry leaves, coriander leaves
Oil for deep frying
Wash and clean the dhal and soak in the water for half an hour. Then remove the excess water and put it in a mixie jar. Add red chillies, salt and hing. Grind it to a smooth paste. Remove from the jar and add curry leaves . Make them into gooseberry size balls. Heat the oil in a kadai and put the balls and deep fry them. When it become golden brown remove from the oil and filter the excess oil. Keep it aside.
Churn the curd. Grind green chillies with the coconut powder, soaked raw rice and jeera. Grind it to a fine paste. Add the grinded paste to the curd. Add salt and turmeric powder. Pour it in a thick bottomed pan and cook it till it become frothy and to the boiling point. Remove from the fire and temper with mustard seeds, curry leaves. Add the already prepared bondas/vadas while serving. It will suck all the gravy if you add them before serving.
Curd or sour butter milk 2 cups
green chillies 4 to 5 numbers
coconut powder two tablespoons
raw rice 2 teaspoon, washed and soaked in water
Jeera/cumin seeds(optional)
Turmeric powder 1/4 tea spoon
For Tempering
Mustard Seeds one tea spoon
Curry leaves
Coconut oil or any cooking oil for tempering two teaspoons
You have to prepare some vadas for this type of mor kuzambu. Only this vada is suitable for this type. To prepare vada.
Ingredients:
Urad dhal 3 tablespoons
Red chillies 5 numbers
salt to taste
Hing/Asafoetida
Curry leaves, coriander leaves
Oil for deep frying
Wash and clean the dhal and soak in the water for half an hour. Then remove the excess water and put it in a mixie jar. Add red chillies, salt and hing. Grind it to a smooth paste. Remove from the jar and add curry leaves . Make them into gooseberry size balls. Heat the oil in a kadai and put the balls and deep fry them. When it become golden brown remove from the oil and filter the excess oil. Keep it aside.
Churn the curd. Grind green chillies with the coconut powder, soaked raw rice and jeera. Grind it to a fine paste. Add the grinded paste to the curd. Add salt and turmeric powder. Pour it in a thick bottomed pan and cook it till it become frothy and to the boiling point. Remove from the fire and temper with mustard seeds, curry leaves. Add the already prepared bondas/vadas while serving. It will suck all the gravy if you add them before serving.
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