Jun 15, 2008

More Kozhambu 1

In my mom's place, they make more kozhambu as a main dish for rice. But in my in-laws place, they use it as a side dish for some variety rice or for paruppu usli rice. Here is the recipe for more kozhambu

Ingredients:-
  1. Chepankezhangu (Taro root) - 1 cup (chopped into small cubes)
  2. Coconut - 3 tbsp
  3. Green chillies - 2 tsp
  4. Cumin seeds - 1/2 tsp
  5. Turmeric powder - 1/2 tsp
  6. Salt to taste
  7. Thick Buttermilk - 2 1/2 cups
For seasoning:-
  1. Oil - 1 tsp
  2. Mustard seeds - 1/4 tsp
  3. Fenugreek seeds - 1/4 tsp
  4. Asafoetida powder - a pinch
  5. Curry leaves - few
First, grind coconut, green chillies and cumin seeds, into a fine paste. Keep it aside. Take a pan, put the chopped taro root to it, add required amount of water, turmeric powder, salt and let it cook. When the vegetable becomes tender, add the coconut paste and add a little amount of water and let it cook nicely. when both mixed nicely, turn off the stove. Remove the pan from the stove top, add the thick buttermilk to it. Mix it well. This is more kozhambu.

Take a small pan, pre heat oil, add mustard seeds when it splutters add fenugreek seeds, asafoetida powder and curry leaves to it. Fry it till golden brown. Pour it on top of more kozhambu.
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