Varathu Arachu More Kuzhambu

From travel to food...
I have got into a routine of cooking elaborate South Indian food during the weekend and simpler meals during weekdays. Today being a Saturday, I am attempting my husband's favorite Varathu Arachu More Kuzhambu. My mom-in-law cooks this amazingly well and so does my husband. Yeah..so its going to be quite challenging. Here goes...this is my version.

Ingredients:

For the coconut mixture:
1 tsp oil

4 - 5 red chili

1 tbls black gram dal

5 - 6 methi seeds

1 tsp raw rice
4 tbls coconut
1/2 cup water

• In a tawa, heat oil in medium heat and add all the ingredients except the coconut
• Fry till the black gram dal becomes golden brown. Don't let anything blacken
• Keep aside and cool
• In the same tawa, add the coconut and fry for a minute
• Mix with the other ingredients and let cool
• Grind the ingredients so it becomes a coarse powder
• Use 1/2 cup of water a little at a time and grind until smooth

For the more kuzhambu:
1 tsp oil
1 tsp mustard seeds
1/2 cup of any cut vegetable (eg. Pumpkin, Okra, Brinjal, Carrot)
Water as required
Salt to taste
2 cups of buttermilk

Cilantro for garnish

• Heat oil. Add mustard seeds
• Once it crackles add the cut vegetable and fry for a minute
• Add salt and just enough water to cover the vegetable and cook till it becomes soft
• Once cooked, add the coconut mixture and let it come to a boil. Add a little water if it is too dry
• Take off the heat and let cool
• Add the buttermilk and mix well. Check for salt
• Keep the mixture back on low medium until it warms up. Don't let it heat too much, if not the curd with curdle
• Garnish with cilantro and serve