More Kuzhambu Recipe with Health Benefits
More Kuzhambu is a traditional South indian curry made with buttermilk (curd), tamarind, and spices, often cooked with vegetables like okra, ash gourd, or drumsticks. This tangy and mildly spiced curry is a staple in tamil households and is usually served with steamed rice. Apart from its delightful taste, More Kuzhambu is nutritious, light on the stomach, and packed with health benefits, making it perfect for everyday meals.Ingredients:
Dry roast chana dal, urad dal, coriander seeds, fenugreek seeds, and dry red chilies until aromatic. Cool slightly and grind to a fine paste using 2–3 tablespoons of water. This paste forms the flavorful base of the More Kuzhambu.Cook the Vegetables:
In a saucepan, add 1 cup of chopped vegetables, tamarind pulp, slit green chilies, and grated ginger. Add 1 cup of water and cook until the vegetables are tender.Add masala Paste:
Stir in the ground masala paste and simmer for 5 minutes. The paste enriches the curry with protein, fiber, and antioxidants from the lentils and spices.Add Buttermilk:
Lower the heat and slowly add 1 cup of beaten curd (buttermilk), stirring continuously to prevent curdling. Cook on low heat for 3–4 minutes until the curry thickens slightly.Tempering:
Heat 1 teaspoon of oil in a small pan, add mustard seeds and let them splutter. Add curry leaves and a pinch of asafoetida. Pour this tempering over the More Kuzhambu.Serve:
Serve hot with steamed rice and a side of papad or vegetable stir-fry. More Kuzhambu pairs beautifully with plain rice, creating a wholesome, comforting meal.Health Benefits:
- Curd (yogurt) – 1 cup
- Water – 1 cup
- Tamarind pulp – 2 tablespoons
- Vegetables – 1 cup (okra, ash gourd, or drumsticks, chopped)
- Green chilies – 2, slit
- Ginger – 1-inch piece, grated
- Curry leaves – 1 sprig
- Salt – to taste
- Chana dal (split chickpeas) – 1 teaspoon
- Urad dal (split black gram) – 1 teaspoon
- Coriander seeds – 1 teaspoon
- Fenugreek seeds – 1/2 teaspoon
- Dry red chilies – 2
- Asafoetida (hing) – a pinch
- Oil – 1 teaspoon
- Mustard seeds – 1/2 teaspoon
- Curry leaves – 1 sprig
Dry roast chana dal, urad dal, coriander seeds, fenugreek seeds, and dry red chilies until aromatic. Cool slightly and grind to a fine paste using 2–3 tablespoons of water. This paste forms the flavorful base of the More Kuzhambu.Cook the Vegetables:
In a saucepan, add 1 cup of chopped vegetables, tamarind pulp, slit green chilies, and grated ginger. Add 1 cup of water and cook until the vegetables are tender.Add masala Paste:
Stir in the ground masala paste and simmer for 5 minutes. The paste enriches the curry with protein, fiber, and antioxidants from the lentils and spices.Add Buttermilk:
Lower the heat and slowly add 1 cup of beaten curd (buttermilk), stirring continuously to prevent curdling. Cook on low heat for 3–4 minutes until the curry thickens slightly.Tempering:
Heat 1 teaspoon of oil in a small pan, add mustard seeds and let them splutter. Add curry leaves and a pinch of asafoetida. Pour this tempering over the More Kuzhambu.Serve:
Serve hot with steamed rice and a side of papad or vegetable stir-fry. More Kuzhambu pairs beautifully with plain rice, creating a wholesome, comforting meal.Health Benefits:
- Aids Digestion: The probiotic-rich curd enhances gut health, improves digestion, and maintains healthy intestinal flora.
- Cooling and Soothing: More Kuzhambu is naturally cooling, making it suitable for hot climates and for calming acidity.
- Rich in Protein: The inclusion of lentils in the masala paste boosts protein content, supporting muscle health and overall energy.
- Bone Health: Curd provides calcium, which is essential for strong bones and teeth.
- Immune Support: Spices like coriander, fenugreek, and red chilies have antimicrobial and anti-inflammatory properties, boosting immunity.
- Low in Calories: A light, vegetable-based curry, More Kuzhambu is low in fat and calories, suitable for weight-conscious individuals.
- Nutrient-Rich: Vegetables add fiber, vitamins, and minerals, making the dish wholesome and balanced.