As Winter is approaching, the leaves of the big trees coloring changing,my herb garden has this wonderful tomato plant having numerous vine tomatoes. But since the weather is not favouring my garden right now, the plant frosted and withered,leaving behind the cute cuddly tomatoes. When they were few , I used to bring in the semi ripped tomatoes inside and wait for it to turn ripe and make rasam out of them.
But now, had large quantity of green tomatoes and pretty sure they will get rotten before they ripe. When wondering what to do with them, came across the idea of incorporating it to my usual recipe of moar kulambhu. The recipe turned out to be marvelous and hence sharing it with you all!
Ingredients:
2 cups of decreamed thick and sour yoghurt
1/2 tsp turmeric powder
salt- to taste.
Soak:
2 tsp coriander seeds
3 tsp of thuvar dal
3 tsp of raw rice in water for 20 mins...and:-
Grind with:
1 tbsp of grated coconut
1"piece of ginger
1 tsp cumin seeds
4 green chillies.
To Season:
1tbsp oil
1/4 tsp mustard seeds
1/4 tsp urad dal
4-5 redchillies,broken into 3 pieces each
A stalk of curry leaves.
Method:
- Precook the needed veggie with little tumeric and salt.
- Veggies like, patchai thakkali,Chow chow, white pumpkin, lady's finger can be used for this kulambhu.
- Soak and grind the ingredients as mentioned above; keep aside.
- Whip yogurt lightly to make it to a uniform consistency and add to the ground paste.Add salt.
- Boil the entire kulambhu for just few minutes.The curry frothes up in a few minutes. Switch the stove off. (if over boiled the yoghurt gets denaturated into water).
- The curry should be semi-thick and not too watery in the final stage.Serves well with boiled rice.
- Season with the seasoning ingredients at the end and serve with fried potatoes or rice appalam.
- Enjoy and don't forget to post your feedbacks!
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| Pachai Thakkali Moar Kulambhu |
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