Venthaya Mor Kuzhambu (Roasted Fenugreek Buttermilk Kuzhambu)

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Venthaya Mor Kuzhambu (Roasted Fenugreek Buttermilk Kuzhambu)

Venthaya Mor kuzhambu is the traditional kuzhambu that tastes  heavenly to have with rice and also with Dosai, Adai and Idiyappam.When we have excess stock of buttermilk in refrigerator, we make this. Any vegetable stir fry goes well with this Kuzhambu...

 See the recipes of new kuzhambu varieties like: Onion capsicum sesame kuzhambu, Ginger and tomato kuzhambu, Avial kuzhambu, Special vathakuzhambu, Pepper curry leaves paste kuzhambu




Thick buttermilk 750 ml (One day old with mild sourness)
Fenugreek seeds 3/4 tea spoon
Red chillies 6
Raw rice 2 tea spoons
Grated coconut 2 tb spoons
Coconut oil 2 tea spoons
Mustard seeds for seasoning
Curry leaves

Method for making Venthaya Morekuzhambu:

Heat a pan with a tea spoon of oil and fry the raw rice, fenugreek and red chillies till the fenugreek becomes dark brown and keep it aside for cooling.







Add grated coconut and required salt with the fried stuff and grind to fine paste with water.
Now heat a kadai with 2 tea spoons of coconut oil. Add the mustard seeds and after they splutter add the curry leaves. Now add the ground stuff and stir well.

Add the well blended buttermilk without any lumps to it and mix well.
Allow it to boil, till it comes up with bubbles. Don't wait till it boils like other kuzhambus.Mix well. Now the venthaya morekuzhambu is ready to serve.




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