Buttermilk - 3 cups
Turmeric - 1 tsp
Salt - To Taste
Thuar Dhal - 2 tbsp
Raw Rice - 1 tbsp
Cumin seeds(Jeera) - 1 tsp
Green Chillies - 4
Red Chllies - 2
Aniseed(Sombu) - 1 tsp
Ginger - 1 inch piece
Coconut - 1 tbsp (Can be added if u wish)
Mustard Seeds - 1 tsp
Garlic - 4 pods
Coriander Seeds - 1 tsp
Mustard seeds - 1 tsp
Urad dhal (Broken) - 1 tsp
Red Chillies - 2
Finely Chopped Pearl Onions - 3 tbsp
Aesfoetida - 1 pinch
Soak the Thuar dhal and rice in water for 1/2 hr.
Then grind all the ingredients mentioned in "To Grind" along with the soaked rice and dhal, to a smooth paste.
Wipe the curd and get a thick butter milk.
Keep the kadai in the stove and add the ground paste & some water.
Keep on stirring it, in low flame, till the paste gets cooked.
We can get to know this when the color changes. This process might take 10 mins.
Then add the Buttermilk and stir well, so that the paste and buttermilk should mix completely.
Be careful the kulambu should not boil. You should be cautious enough to get this gravy done appropriately, if you allow it to boil, it will leave all the water at the bottom and the curd will curdle at the top. I have done this mistake and hence as a precaution I am telling it here.
I love this dish a lot. The good side dish for this gravy is Vada(Paruppu Vada), All fried veggies like Potato, Yam, Coleasia and Okra fry. In almost all tamilian and kerela wedding, this recipe will be a must in the luncheon.