We have the habit of planning the menu for the next day in advance so that no time wasted during the busy morning hours!!! One day my mother- in- law suggested that we could make "MMK" for the next day and I was wondering what "MMK" was ..... I then learnt that it was Menthiya Moru Kuzhambu. Its a simple curd curry which does not involve any grinding of spices but tastes really good!
Ingredients:
Buttermilk – 3 cups
Tomatoes – 5 medium sized
Mustard seeds – 1 tsp
Urad Dhal – 1 tsp
Toor Dhal – 1 tsp
Channa Dhal – 1 tsp
Fenugreek/ Methi - 2 tsp
Green chillies – 3
Red chillies – 2
Turmeric powder – 1 tsp
Curry leaves – a few
Asafoetida – 1 tsp
Sesame Oil – 2 tablespoon
Salt – to taste
Procedure
1. Heat oil in a kadai and add channa dhal, mustard seeds, urad dhal, toor dhal, methi seeds, curry leaves, chillies and Asafoetida.
2. Add the chopped tomatoes and fry till they become tender.
3. Add turmeric, salt and buttermilk and simmer for 3- 5 mins and remove from the stove. Do not put on high flame after adding buttermilk as it will curdle.
4. Serve hot with rice, papad and some dry vegetable subji.
Buttermilk – 3 cups
Tomatoes – 5 medium sized
Mustard seeds – 1 tsp
Urad Dhal – 1 tsp
Toor Dhal – 1 tsp
Channa Dhal – 1 tsp
Fenugreek/ Methi - 2 tsp
Green chillies – 3
Red chillies – 2
Turmeric powder – 1 tsp
Curry leaves – a few
Asafoetida – 1 tsp
Sesame Oil – 2 tablespoon
Salt – to taste
Procedure
1. Heat oil in a kadai and add channa dhal, mustard seeds, urad dhal, toor dhal, methi seeds, curry leaves, chillies and Asafoetida.
2. Add the chopped tomatoes and fry till they become tender.
3. Add turmeric, salt and buttermilk and simmer for 3- 5 mins and remove from the stove. Do not put on high flame after adding buttermilk as it will curdle.
4. Serve hot with rice, papad and some dry vegetable subji.
2 comments:
The pic looks promising[;)]
Totally agree with miss stymie!
Ajith
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