Friday, May 18, 2012

More Kulambu/Buttermilk Curry



Toor dal (Thuvaram) - 1/4 cup.
Ginger - 1 inch                                     
Red chilli - 3          
Garlic - 5 or 6 pods
Jeera - 1 tbsp
Coconut - 3 tbsp
Sour Curd(Yogurt - 1cup
Mustard seed(Kadugu) - 1tbsp
urad dal - 1 tbsp
Asafoetida(Perungayam) - a pinch
Turmeric powder - 1/4 tbsp
Curry leaves - little
Coriander leaves - little


Beat the curd with adding some water and keep aside. 

Soak the toor dal for 15 to 20 mins. Then grind the toor dal,coconut,red chilli,garlic,ginger,jeera
& water, make it as thick paste.

Heat oil in a pan,add mustard seed, urad dal,asafoetida. After splutter, add curry 

leaves & stir it.

At medium flame, add the ground paste and stir it for 2 mins.

Then reduce the flame to low, add buttermilk & stir gently and constantly on low heat for 
about 2 minutes.

Do not let the gravy boil once you’ve added the yogurt. Add more water if the kulambu is
too thick.

Garnish with Coriander leaves.

Serve it with hot rice.


  1. Hi Rekha ,

    mor kulambu looks mild and mouth watering....

    Nice combination. You ROCK....

  2. Nice kuzambu! Have to try with thuvaram paruppu!