Yerivalli khuzhambu Recipe by Anuradha Ramaswamy
Yerivalli khuzhambu is one of the famous Thirunelveli dish.This dish is similar to our traditional moru kuzhambu.It can be used for white rice with poriyal.
Bengal gram dhal(kadalai paruppu) 4 teaspoon
Fenugreek seeds(venthaiyam) less than 1/4 teaspoon
Red chilli 3 – 4 (or as per taste)
Coconut grated 6 teaspoon
Turmeric powder less than 1/4 teaspoon
Butter milk 1 cup
Tamarind juice 4 spoon
Mustard seeds 1/4 spoon
Asafoetida few pinches
Curry leaves for garnish
Salt and oil as required
Take a kadai, pour 1/2 spoon of oil, add bengal gram dhal, Fenugreek seeds and red chilli.
Fry till it turns golden brown. Allow it to cool and grind the same with coconut into a fine paste and mix this mixture with the butter milk and keep aside.
Now in the same kadai pour 2 spoon of oil, add mustard seeds once it stops splitter add asafoetida and curry leaves.
Pour the Tamarind juice, Turmeric powder, salt and 1/2 glass of water. Allow it to boil till the raw smell of Tamarind goes.
Now add the butter milk mixture to this and keep the flame in medium and boil for 1 or 2 minutes and turn off the stove and serve with white rice and any poriyal (sabzi).
If the khuzhambu is watery then mix 1 spoon of rice atta in little bit water and add the same while adding the butter milk mixture. This will make the khuzhambu little thick.
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