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More Kulambu Recipe
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More Kulambu Recipe

This recipe is for a gravy, if you will, made with buttermilk, along with a special blend of spices. There are certain specific vegetables used for this gravy, and you can use just one of these vegetables or a combo.

Course Side Dish
Cuisine Indian
Diet Diabetic, Gluten Free, Vegetarian
Keyword Buttermilk
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 Chayote Squash peeled, trimmed and cut into 1 inch cubes
  • ½ cup Cocunut grated or pieces
  • 2 - 4 Green Chillies Serrano Peppers
  • 2 tbsp Coriander Seeds
  • 2 tbsp Channa Dahl
  • 2 tsp Cumin Seeds
  • 1 tbsp Sour Cream
  • 2 - 3 cups Plain Yoghurt or 4 cups plain buttermilk
  • 1 tsp Mustard Seeds
  • 1 tsp Turmeric Powder
  • 2 tbsp Oil Olive, Avocado, Canola, Other
  • 6 Curry Leaves
  • ¼ cup Cilantro
  • 3 - 4 tsp Salt

Instructions

Soak and Blend the Coconut/Spices Mixture.

  1. Soak the coriander seeds, channa dahl and cumin seeds in a small bowl with a cup of water, for about 10 minutes. Drain. Soak and Blend the Coconut/Spices Mixture.

  2. Place them in a blender. Add green chillies and coconut.

  3. Add 1 cup water, or enough water to immerse the contents.

  4. Grind the ingredients in the blender, from medium speed to high, until the mixture is very smooth. If the mixture is too thick and does not grind easily, add water to the blender as necessary, a little at a time.

  5. Transfer the contents of the blender to a bowl. Add little spurts of water on the sides and center of the blender to loosen the mixture still sticking to the blender, and add it to the bowl.

Prepare the Buttermilk.

  1. Add the yoghurt, sour cream and 2 cups of water to the blender. Blend for a few seconds, or until it becomes smooth buttermilk. Transfer the contents of the blender to a separate bowl.

Cook the Vegetables.

  1. In a medium non-stick saucepan on medium heat, add the oil. When oil is heated up, add the mustard seeds. When the mustard seeds start to crackle rapidly, add the chayote squash pieces and stir.

  2. Add enough water to the saucepan to immerse the squash.

  3. Add turmeric powder, curry leaves and 2 teaspoons of salt. Mix well.

  4. Add 1 teaspoon of salt. Mix well, until the contents are well blended.

  5. Cover partially, and cook for about 8 to 10 minutes, or until the squash is cooked well, but firm. Add water if necessary, 1/4 cup at a time. Squash cooks easily. Do not overcook. Use a toothpick from time to time to check if the squash is cooked.

Prepare the Complete More Kulambu.

  1. Set the heat to low. Add the coconut mixture to the saucepan and mix well. If it starts to get too thick, add half a cup of water, at a time. Let it simmer for a minute or two. The mixture should be easily pourable, neither too thick nor runny.

  2. Add the buttermilk mixture to the saucepan. Add 1 teaspoon of salt. Mix thoroughly.

  3. Add the chopped cilantro. Mix well. Serve hot.

Recipe Notes


Serving Suggestions:

1) Serve with hot rice. Cook toor dahl (Here are the Recipes.)
2) Add 2 tablespoons of mashed toor dahl to hot steamed rice; mix well.
3) Serve this Spiced Buttermilk Gravy either on top, or on the side of the rice mixture.
4) Serve as a side dish to Idlis, Dosas, Vadas, Upma or any other suitable item.

Options:

1) If by mistake you add too much water initially to the sauce pan while cooking the squash, and the gravy is too thin and runny, you can correct it a little as follows.
Before adding the coconut mixture or the yoghurt mixtue to the saucepan, add 2 teaspoons of rice flour to it. Then add this to the saucepan with the vegetables. This should help thicken a runny gravy a little.
2) Rubbing a drop, not more, of cooking oil on the palms of the hands before peeling the chayote squash, helps to avoid stickiness a little. Using a wide peeler is very helpful too.