There are various versions of this recipe and this one is pulled from my mom's version of the famous Tirunelveli style araithu vitta Mor Kulambhu... Ingredients:
Thick Butter Milk - 500 ml
Water: 300ml
Turmeric - a pinch ( for the colour)
Water: 300ml
Turmeric - a pinch ( for the colour)
Fry in 2 Tsp of Oil the following and Grind together:
Fenugreek seeds - 1/4 Tsp Red chillies - 5 - 6 Curry leaves - few Asafoetida- a pinch Shredded Coconut - 1 cup Rice - 1 Tbsp
For Seasoning:
Mustard seeds - 1 tsp Curry leaves - a few Oil - little
Method:
Place a thick bottomed pan in stove and add the ground masala paste along with the Butter Milk, water and pinch of Turmeric powder and simmer for 10 minutes. After 7-8 minutes, the Kuzambhu will boil slowly and when the froth tends to appear on the top, remove from the flame immediately. Do not heat it under high flame or boil it.
In 1 tsp of oil, splutter mustard seeds and curry leaves and pour over the top of the Kuzambhu.
Accompaniants:
Steamed rice and Paruppu Usili
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