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You are here: Home > Recipes > South Indian Recipes > South Indian Side Dishes >YOGURT GRAVY KUZHAMBU

Cuisine Style Tamilnadu
Cooking Time -
30 minutes
To Serve 5
Take with Rice
       Ingredients How to?
  • Thick buttermilk/curd (Yogurt)- 2 cups
  • Channa Dal- 1 tsp
  • Turmeric powder- 1/4 tsp
  • Ginger- a small piece
  • Toor Dal- 1 tsp
  • Green Chillies- 4
  • Garlic- 2 to 3 cloves
  • Coconut grated-3 - 4tsp
  • Rice- 1tsp
  • Salt to taste
  • Any one of the vegetables (Potato, Beans, Carrot, Cucumber, Ash gourd, Okra, Pumpkin) chopped- 1/2 cup

    For Tempering:
  • Coconut oil/cooking oil- 1 tbsp
  • Mustard seeds- 1/4 tsp
  • Pearl onions- 3 chopped finely
  • Curry leaves- a few
  • Red Chillies- 1
  • Asafoetida- a pinch

  1. Soak rice and the Toor Dal together for 15 to 20 minutes.
  2. Add turmeric powder to buttermilk/curd and beat well and keep it aside.
  3. Grind soaked rice and Dal with coconut, garlic, ginger, green Chillies to a fine paste.
  4. Half boil the vegetables in a pan then add the ground paste and salt to it.
  5. Simmer the flame and add little water to it so that the veggies are cooked fully and the raw smell of the paste goes off. Add the buttermilk/ curd to it.
  6. Heat coconut oil in a frying pan and add the ingredients for tempering one by one and fry for a minute.
  7. Pour the mixture to the pan and mix well.
  8. Serve with rice.

    Note: More kuzhambu can be prepared without vegetables.
    Tips: Potato fry is the best side dish.

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