- Buttermilk ( slightly sour) 2 cups
- Green chillies 4-5
- Jeera 1/2 teaspoon
- Turmeric powder 1/2 teaspoon
- Toor dal 1/2 teaspoon
- Coriander seeds 1/2 spoon
- Channa dal ( kadalai paruppu) 1/2 teaspoon
- Rice 1/2 teaspoon ( or rice flour dissolved into paste)
- Grated coconut 1/2 cup. ( or two slices of coconut)
- Curry leaves - a few
- Mustard 1 teaspoon
- Dry red chillies 1-2
- Vegetables pieces such as chow-chow,ash gourd, pumpkin can be separately boiled with a pinch of salt and drained and set aside (or)
Boil one or two medium sliced potatoes and keep aside.
2. Churn the buttermilk and keep aside.
3. Soak the dals and rice( if you are not using rice flour) for 10 minutes.
- Grind the dal, rice, jeera, coriander seeds, green chillies, coconut, a few curry leaves to a fine paste.
- Add the above paste to the butter milk. Wash the mixie's (blender's) container with a little water and pour them into the butter milk.
- Add turmeric powder and place it on the stove. After a few minutes add the boiled vegetables. Stir this occasionally.
- Let this boil till the raw smell of the ground paste disappears and the butter milk starts to thicken.
- Add the curry leaves.
- In a dry pan add a few drops of oil and add the mustard seeds and the red chillies. After the mustard splutters, pour this over the now ready ' more kuzambu'. You can season with coriander leaves.
Tastes best either hot or cold.This is normally used with rice. This can be also used with plain iddiyapams, dosa, adai as accompaniments instead of sambar.