Since one of my favourite bloggers, Linda of "Out of the Garden", extended the last submission date for JFI: Toor dal to December 7, I thought I would take the opportunity to submit one more recipe for the round-up. I feel quite pleased with myself - it isnt often I get (ok, or give myself) the chance to make more than one recipe for a food event.
Anyway, I had a cup of tur dal which I'd cooked, left in the pressure cooker and forgotten about for an entire night and day. I'd decided to make mor kuzhambu (a buttermilk-based "gravy" for plain rice) when I (re)discovered the tur dal lurking in the pressure cooker. So to circumvent the process of putting the tur dal in a container in the fridge and using it another day, I just whisked the tur dal into the buttermilk mixture. I liked the fact that the tur dal did a good job of preventing the buttermilk from splitting when heated - I didnt push my luck by bringing it to a boil, but I certainly managed to heat it more thoroughly than if it had been just plain buttermilk without the dal.
And yes, it tasted fine.
Recipe for: Tur dal mor kuzhambu
1 cup cooked tur dal, mashed (I left a spoonful unmashed for texture)
4 cups thick buttermilk + 1/2 cup water
4 tbsp grated coconut
4-5 fresh green chillies (or to taste)
1/2 tsp cumin seeds
small marble sized piece of tamarind or 1/2 tsp tamarind paste
Salt to taste
1 tsp mustard seeds
1 tsp oil
Good pinch of asafoetida powder
a few fresh curry leaves (optional)
1. Grind the coconut, green chillies, cumin seeds and tamarind to a smooth paste using hot water as required.
2. Whisk the cooked tur dal into the buttermilk + water till well mixed.
3. Then whisk in the ground coconut mixture along with salt to taste.
4. Heat the oil in a saucepan, add the mustard seeds, curry leaves and asafoetida powder. Cover and let the mustard seeds pop.
5. Pour in the buttermilk kozhambu mix into the pan carefully, stirring all the while.
6. Heat it through without letting it come to a boil.
Serve hot with plain white rice and any vegetable curry.