Kozhambu (buttermilk, pepper)

Recipe by
Total Time:
30-45 minutes
Serves:2
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Undhiyu, Best Keto Oven Roasted Vegetables, Easy Taiwanese Hamburgers

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Ingredients

  • Buttermilk kuzhambu:
  • Slightly soured buttermilk - 1 cup
  • Grated Coconut - 1 tbsp
  • Cumin seeds - 1/2 tsp
  • Green chillies - 4
  • Bengal Gram dal - 1 tsp
  • Raw Rice -1 tsp
  • Salt - To taste
  • Pepper Kuzhambu:
  • Tamarind paste 1 Lime size - 2 tbsp
  • Salt - 2 tsp
  • Mustard - 1 tsp
  • For Masala pepper:
  • 1.5 tsp red chillies
  • 4 tur dal
  • 1.5 tsp black gram dal
  • 1.5 tsp Asafoetida

How to Make Kozhambu (buttermilk, pepper)

  • For Buttermilk kuzhambu:
  • Soak the rice and dal in a little water for half an hour.
  • Grind them along with coconut, cumin seeds and chillies.
  • Dissolve the ground masala in the buttermilk.
  • Add salt to taste.
  • Keep on a low fire and simmer for a while.
  • Do not boil too long.
  • Any vegetable like pumpkin, ladies finger (okra) can be boiled separately and then added.
  • For Pepper Kuzhambu:
  • Fry the ingredients for masala pepper in a little oil and grind into a smooth paste.
  • Add this paste to the extracted tamarind juice (approx. 1/2 liter)
  • Add salt and allow to simmer for 15 to 20 minutes till it gets a little thickened.
  • Season with mustard seeds.