Drumstick - Medium sized one
Thick curd - 3 cups
Turmeric powder - 1 tsp
salt 1 Tbsp
Malli/ Coriander seeds - 1 Tbsp
Raw rice/Pacharisi - 1 Tbsp
Seeragam/Cumin seeds - 1 Tbsp
Toor Dhal - 1 Tbsp
Coconut - 1/2 cup
green Chilly - 3 medium sized
Coconut Oil - 1 tbsp
Curry leaves - Handful
Mustard seeds - 1 tsp
1. Soak Coriander seeds, raw rice, cumin seeds & Toor dhal in hot water for 10 minutes.
2. Boil drumstick with 1/4 Tbsp of salt for 10 minutes till the drumstick is cooked.
3. Cut coconut into small pieces of 1 cm in length and grind it alongwith reen chilly & the soaked ingredient of step 1 to a smooth paste.
4. Take the curd in a thick bottomed vessel and add turmeric powder, 3/4 tbsp of salt & the ground mixture of step 3. Mix well. Add boiled drumstick to this mixture alongwith the water used to boil it. add water so the mixture is diluted. The consistency at this stage should be runny like buttermilk. Keep the vessel on the stove & boil till it bubbles around 5 minutes.
5. Take a small pan and pour coconut oil into it. Once the oil is heated add mustard seeds and as the seeds start to splutter, add the curry leaves and switch of the flame.
6. Add the seasoning of step 5 to the boiled mixture of step 4.
Yummy Buttermilk kuzhambu is ready. The whole procedure will take less than 20 minutes to make. Serve it hot with rice and potato fry.
You can replace drumstick with any vegetable of your choice. Some vegetable will require sauteing in oil instead of boiling like ladies finger. You can also make this kuzhambu without adding any vegetable.