Easy More Kozhambu

It was a sunday and I was too lazy to cook. But I made up my mind to cook something for lunch. My husband likes to eat authentic south indian food in the weekends as he is busy during weekdays and does not get much time to relish the food. Then i decided to make More kozhambu (Gravy made with Yogurt). When I started the preparation, i found i dint have coconut, green chili which are the main ingredients for this dish. Thats when i got the idea to make this EASY MORE KOZHAMBU. It tasted really good. My husband liked it very much and i think it is the easiest MORE KOZHAMBU ever in very less time!!!!

Dish for 2

Ingredients

Channa Dal - 1 Table spoon

Fenugreek (Methi Seeds) - 1 Tea spoon

Red Chili - 2 ( Depends on individual's spice level)

Yogurt - 1 cup

Salt - To taste

Turmeric Powder - 2-3 pinches

Oil - 1 tablesppon

Mustard - 1 teaspoon

Urad Dal - 1 tea spoon

Hing - Jus a pinch to season.

Corriander Leaves - 7-8 leaves. ( Depending upon the needs)

First, dry roast channa dal, fenugreek, red chili until they are golden brown. Keep aside to cool and then grind it to a powder. The powder must be well ground. Take yogurt in a bowl, add turmeric, salt, ground powder and mix well. Take oil in a pan, heat it and when it is hot enough, add mustard, urad dal, corriander leaves, hing. When the urad dal turns golden brown, transfer the contents to the bowl of yogurt mix. Mix well.

One important thing is we do not heat the more kozhambu. So if you feel like having it warm, you may microwave it for about 30 - 35 seconds. Just to make it warm. If heated for a long time, it will dilute and the essence of the thick gravy is gone.

You can make the powder at home and store it for few days. It will be useful if unexpected guests come home for lunch or dinner. To make it more authentic, you can add sauteed okra (lady's finger) or sauteed Bell pepper. It gives good flavor to the gravy.

Thanks for reading this recipe and hope to meet you again soon with more!