I had the first taste of More kulambu from the hands of my Grandmother. However no one at my home likes this recipe, so we prepare this dish once in a while. But nowadays this has become a common dish as me and my hubby like it very much.
More kulambu is the simplest Indian gravy which can be even prepared without vegetables. Also you can use any one of the vegetables like Okra (ladies finger), Drumstick, Ash Gourd(Poosanikkai), Chow chow and yam. I prepared this recipe with ashgourd however the procedure remains the same for whatever vegetables you use.
Making of more kulambu is generally easy. And this method below is very easy than the traditional method. In traditional method, the masala items are soaked, ground and then added to more kulambu. but here instead of soaking we are roasting the masala and grinding it to add it to kulambu.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
For Roasting and Grinding:
Toor dal – 2 teaspoon
Rice grains – 1 teaspoon
Coriander seeds – 1 teaspoon
Cumin seeds – 1 teaspoon
Ginger – 1 inch length piece
Green chilli – 2 or as required
Fresh grated coconut – 1/4 cup
Sour curd – 1 cup
Ashgourd / Poosanikkai – 1 cup, cubed
Turmeric powder – 1/4 teaspoon
Salt – to taste
Oil – 3 teaspoons
Mustard seeds – 1/4 teaspoon
Asafoetida – a big pinch
Curry leaves – 1 sprig
Dry Red chillies – 3
For Roasting and Grinding:
1) Take a Pan and dry roast all the ingredients mentioned above for roasting except ginger, green chilli and coconut.
2) Make sure the masala is not over burnt, otherwise it will give a bitter taste.
3) When all the ingredients are roasted, turn off the stove and transfer this quantity to a mixie jar. Add ginger, green chillie and coconut.
4) Allow them to cool and then grind them to a fine paste by adding 1/4 cup water.
5) Beat a cup of curd in a wide mixing bowl. Add the ground paste to this. Rinse the mixie jar with 1/2 cup of water and add it to the bowl. Beat again and make a smooth paste.
6) Keep this aside.
1) Wipe off the same pan and any vegetable of your choice(I added ash gourd). add 3/4 cup of water and cook the vegetable.
2) When vegetable is soft, reduce the flame to very low and add the ground mixture.
3) When the gravy starts getting foam and starts to boil from the center, turn the flame off.
4) Stir gently.
1) In a seasoning/frying pan heat oil.
2) Add mustard seeds and allow them to splutter.
3) Add asafoetida, dry red chilli and curry leaves.Allow it to become crisp.
4) Add this seasoning to the gravy.
5) Garnish with coriander leaves and serve hot.
1) Traditionally, the more kulambu is served with hot rice and paruppu usili.
2) It can go well with millets and any spicy dry southidian curry.
1) Make sure to roast the masala well and grind it to a smooth paste for a smooth yogurt gravy.
2) It is enough to turn off the stove when the gravy starts foaming. No need to boil it.
3) Instead of ash gourd, any vegetable can be used.