More Kozhambu Boiling
Recipe Courtesy: Samaithu Paar (Cook and See), Meenakshi Ammal.
Meenakshi Ammal's recipe calls for rice to be blended along with the rest of the dals, I typically don't use it. It's typically used to thicken the gravy, but I felt it wasn't needed with all the dals being there.
Tastes great with white rice, and okra.
Flavor Profile: The flavor of this dish comes not just from the coconut and chilies, signature ingredients of a good more kozhambu, but also from the methi and the soaked dals.