Arachivita Moor Kulambu with Kollu Vadai(Seasoned Curd with Horse Gram Patties)

Arachivita Moor Kulambu with Kollu Vadai(Seasoned Curd with Horse Gram Patties)

Arachivita Moor Kulambu with Kollu Vadai(Seasoned Curd with Horse Gram Patties)

“Arachuvita Kuzhambu”, this phrase always kindles my taste buds. Even though amma makes the most aromatic Sambar podi which enhances each dish she makes with it these fresh ground pastes are podis are always a treat.
Chef Dhamaodaran is one of a person whom I adore so much. This man never looked or cooked like all professional people around here but I am sure his dishes were simply divine. The way he works with the ingredients, handles the vessels will resemble a skilled mother handling a super active child at home. It will look like as if he had tamed every single thing in the kitchen and they’ll listen to him so obediently.Am happy that  I have tried many of his recipes and this is one among them

Preparation time: 25 minutes

Cooking time: 15 minutes

Serves: 4-5

Kollu (Horse gram) Vadai

Ingredients

Horsegrams /Kollu - 2cups

Onion  -  1 no  (chopped)

Green chillies  - 2 nos   (chopped)

Ginger -  1tsp   (chopped)

Curry leaves - a few

Coriander leaves - a handfull (chopped)

Fennel seed -   1/2tsp (powder)

Salt to taste

Oil for deep frying

Method:

Clean and soak the horsegram in water   atleast two hours and  drain the water.

Grind it as  a coarse paste without water.  

It is too hard to grind just sprinkle some water. 

Add the chopped onions, chopped green chillies, chopped ginger pieces, 

curry leaves, chopped coriander leaves ,  fennel seed powder and salt, mix everything well.

Heat the oil for deep frying, take a small ball from the horsegram-spice mixture, 

flat them in your palms and gently put them in hot oil. 

Fry them until they get well cooked, strain the excess of oil with a tissue paper.
You got to put them into Moor Kulambu. Dont eat them ;)


 Arachivita Moor Kulambu

Ingredients

Butter milk/Sour curd	2 cups
Turmeric powder	¼ tsp
Salt	As needed
Cilantro/coriander leaves	1 tsp finely chopped [optional]

For Grinding

Grated Coconut	¼ cup
Coriander seeds/dhaniya	1 tsp
Green chillies	4-5
Ginger	1 inch piece
Thoor dal/Thuvaram paruppu	1 tsp
Raw rice	½ tsp
Cumin seeds/Jeeragam	1 tsp

For Tempering

Oil	2 tsp
Mustard seeds	½ tsp
Cumin seeds	½ tsp
Dry red chillies	2-3
Curry leaves	8-10

Method

Soak the rice, thoor dal, dhania/coriander seeds, cumin seeds mentioned under grinding for 20 minutes in water.

Drain the water and grind them along with green chillies, ginger and grated coconut to a fine paste.

Churn/beat the curd/yogurt with turmeric powder and salt, this step is essential to avoid any lumps.

Heat oil in a pan, splutter mustard seeds, then add cumin seeds, dry red chillies, curry leaves and fry for 20- 30 secs.

Now add the ground paste and stir it well along with ¼ cup of water and salt.

When this mixture comes to rolling boil, add the churned buttermilk . Let it come to boil in low flame and switch off the stove in 2-3 minutes. This step is essential to maintain the kuzhambu in right consistency.

Finally garnish the kuzhambu with coriander leaves/cilantro.