When its lunch time, curd is a must-have for both DH and LO. So I always make sure I have fresh curd every afternoon. At the same time, I never carry over curd for the next day. Though I do not eat curd, I just don’t like sour curd sitting in my fridge. So on days when I end up with excess curd, I prepare more kulambu for lunch!
More Kulambu is one other dish my mom is an expert in. It hardly takes 10 to 15 minutes to prepare and requires very minimum ingredients. Its very light, but yet really yumm when eaten with hot, steaming rice and a spicy side dish like potato fry or brinjal fry!
- 2.5 cups fresh or a day old thick curd
- 1 cup water
- 1/2 tsp turmeric powder
- A pinch of asafoetida
- Salt to taste
- 1 cup fresh coconut, chopped into small pieces
- 1 green chilly
- 1/2 cup pottukadalai (Channa dhaal)
- 3/4 tbsp cumin seeds
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 1 small onion chopped
- 3 stks curry leaves
- 3 or 4 dry red chillies
- Whisk together the curd, water, turmeric powder, asafoetida and salt. Make sure there are no lumps of curd. Keep aside.
- Grind the second set of ingredients into a very fine paste.
- Mix the first and the second ingredients together and keep it on the stove. Turn off the stove just before it begins to boil.
- In a separate frying pan season the third set of ingredients and pour it over the more kulambu.