When you are bored with sambars and kootus More Kuzhambu comes as a change, it's usually made with ladysfinger or okra, chayote or chow-chow and pusinikkai, or even without vegetables. Today I made it with pusinikkai or white pumpkin, but it's a slightly different version, with sesame seeds and cashew. I had jotted down this recipe from the Hindu newspaper, many years back, it was mentioned as Kayhuli, a Kerala recipe. It has very few ingredients, but that does not grade it down in taste..
Need To Have
- Pusinikkai - 2 cups chopped
- Green Chillies - 1
- Mustard Seeds - 1/2 teaspoon
- Fenugreek Seeds - 5 or 6
- Curry Leaves - 1 sprig
- Curd - 1 + 1/2 cup
- Cashews - 1 tablespoon chopped
- Fenugreek - 1/4 teaspoon
- Green Chillies - 3
- Grated Coconut - 1 tab
Cook the pusinikkai with the 1 slit green chilli and whisk the curd and keep. Fry in a little oil the remaining green chillies and fenugreek seeds given under to grind and make a paste along with the cashews and coconut. Add this and the curds to the cooked vegetable, and just give one boil. Season in a little oil the mustard seeds, 5 or 6 fenugreek seeds and curry leaves and add to the vegetable. This goes very well with rice and masala beans usili (recipe coming next) and can also be had with idlis or dosas too.
I am sending this off to the Kerala Kitchen and to Kaveri of Palakkad Chamayal.
You can make this kuzhambu with chow-chow.
The original recipe called for 3/4 cup of coconut and used ghee instead of oil.
Though I used only 1 tablespoon of coconut and oil instead of ghee, it still tasted really good.