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YOGURT GRAVY KUZHAMBU -
Cuisine Style Tamilnadu
Cooking Time -
To Serve 5
Take with Rice
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
Salt to taste
Any one of the vegetables (Potato, Beans, Carrot,
Cucumber, Ash gourd, Okra, Pumpkin) chopped- 1/2 cup
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
Soak rice and the Toor Dal together for 15 to 20
Add turmeric powder to buttermilk/curd and beat
well and keep it aside.
Grind soaked rice and Dal with coconut, garlic,
ginger, green Chillies to a fine paste.
Half boil the vegetables in a pan then add the
ground paste and salt to it.
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.
Heat coconut oil in a frying pan and add the
ingredients for tempering one by one and fry for a
Pour the mixture to the pan and mix well.
Serve with rice.
Note: More kuzhambu can be prepared without
Tips: Potato fry is the best side dish.