More Kozhambu 2 : Varutharacha More Kuzhambu
This is yet another variation of the more/moar kozhambu, made with buttermilk. The first variety is a simple buttermilk recipe blended with coconut, green chilies, and jeera and tempered with coconut oil. This one is a slightly more elaborate version of it, with soaked dals, toasted urad dal and chilies, methi seeds, and of course coconut and green chilies! The name varutharacha (varuthu + araicha) gives away the recipe – varuthu is to fry, and aracha means ground. Other than the frying of spices which takes a few minutes, this is a quick recipe just like the first variety. This recipe is from the collection of “Samaithu Paar” Volume 2, by Meenakshi Ammal.
Servings Prep Time
2cups 15 minutes
Cook Time
20minutes
Servings Prep Time
2cups 15 minutes
Cook Time
20minutes
Ingredients
  • 2cups buttermilk
  • 2tsp Salt
  • 1tsp toor dal
  • 1tsp chana dal
  • 1tsp urad dal
  • 2-3red chiliesreduce/increase to taste
  • 2green chilies
  • 1/4cup coconut
  • 1tsp methi seeds
  • apinch Turmeric powder
Tempering Ingredients
  • 1tbsp oil
  • 1tsp Mustard seeds
  • 1/2tsp Hing
  • 1/4tsp methi seeds
Vegetables
  • 1/2chayote squash/cucumber cubed
  • 1tsp riceoptional, for grinding; i didn’t use
  • 1sprig Curry leavesoptional, grinding
Instructions
  1. Gather all ingredients
  2. Soak toor dal, chana dal, and rice if using, in a bit of water – I soaked directly in the blender jar, and added in the coconut and the green chilies. The dals need to soak just for about 30 minutes
  3. Measure 2 cups of buttermilk and keep ready
  4. Dry fry the methi seeds in a small pan; add to the blender jar
  5. Heat 1/2 teaspoon of oil, and toast the urad dal and chilies till fragrant and polished; add to blender jar
  6. Cook the chayote squash in a quarter cup of water, and a bit of salt and turmeric powder; it takes about 10-15 minutes depending on how tender it is
  7. While it’s cooking, blend all the spices to a fine paste
  8. Mix the paste with the buttermilk, add salt and turmeric
  9. Pour the mix over the cooked vegetable, and let boil for just a couple of boils (this is called kodhi in Tamil) – when it froths, mix it well
  10. This step shouldn’t take too long so don’t go away or the whole thing will curdle; watch the video for the boil. Turn the heat off
  11. Heat oil in the same pan you fried the dal and chilies in, when hot, add the mustard seeds; when they splutter, turn the heat off and add the methi seeds. Pour over the more kuzhambu.
  12. This dish goes well with rice, and great with rasam and okra curry
  13. Varutharacha more kozhambu is ready!
Recipe Notes

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.