Ever wondered why a More Kuzhambu made at weddings is so tasty? Watch this episode of Ammavum Naanum as Amma teaches me the proportions that go into making this wonderful, aromatic kuzhambu. Recipe text below in English.

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Ingredients:

* Yoghurt (churned) – 2.5 cups
* Lady’s finger – 8 nos (fried)

Ingredients: Spice paste

* Grated coconut – ½ cup
* Green chillies – 4 nos
* Cumin seeds – 2 tsp
* Toor dhal – 1 tbsp (soaked in water for 30 mins)
* Turmeric powder – 1 tsp

Ingredients: Tempering

* Mustard seeds – 1 tsp
* Fenugreek seeds – ½ tsp
* Red chilly – 1 no
* Curry leaves – 1 sprig

Method:

1. Churn yoghurt without any lumps. Set aside.

2. In a mixie, add the ingredients mentioned under spice paste and grind to a fine paste.

3. In a broad vessel, mix this paste with the churned yoghurt. Add salt.

4. Place this on the stove and warm.

5. Once hot and NOT boiling, heat oil in a wok and temper with mustard, fenugreeks seeds, red chilly and curry leaves and pour over the curry.

6. Serve hot with rice, lentils and dollops of ghee.

Note:

* Vegetables like white pumpkin, carrots, chayote squash, colocasia etc can be added instead of lady’s finger. They need to be boiled with salt before adding in.
* Ensure the curry does NOT boil over.

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