More Kulambu

INGREDIENTS:

Semi solid sour curd - 1 cup
Onion - 1/2
Tomato - 1/2 (if curd is not sour)
Curry leaves - few
Coriander leaves - few
Turmeric powder - a pinch
Salt - as required
Hing - a pinch

TO GRIND:

Garlic - 3
Red chili - 1
Cumin seed - 1/4sp
Toor dal soaked for an hr - 1sp (or) Roasted Dalia Split/Pottukadalai - 1/2sp
Coconut - 2sp

METHOD:

• Chop onion and tomato and keep aside.
• Grind the above ingredients to a fine paste.
• In a kadai add oil and when heated add the chopped onion and fry till brown.
• Then add tomato and fry till it is soft.
• Now add the grinded paste and add water if it is thick.
• Add turmeric powder, salt and hing and let it boil for 6 to 7 minutes till the raw smell leaves.
• Now simmer the flame and add the curd by mixing water to it so that it is in the liquid form.
• Stir the ingredients and wait till the bubble start forming on the top.
• Now add the curry leaves and coriander leaves and off the stove.
• Serve with hot rice.

This goes well with spicy side dishes like eggplant fry and spicy mushroom peas fry.