Thayir kuzhambu

PIC 1: Using drumstick leaves
PIC 2: Using ashgourd

idho thayir kuzhambu recipe... this kuzhambu is usually made when u have lotsa curd leftover from teh previous day. If u don't like sour curd, u can use fresh curd. But I like slight sourness from the curd.

Thayir kuzhambu:

Grind 4 tbsp coconut,2 garlic, 1"gin,1tsp jeera & 1/4 tsp mustard seeds with req green chilly, lil salt to a paste adding very lil water if req.

cook 1/4 kg ashgourd( vellai pooshanikai), cut into fingers, with salt & water. Once cooked drain any excess water & let it cool.

Add the veg & the paste to 1 cup of slightly sour curd(beat slightly so tht the curry is not lumpy). Adjust salt.

Season with mustard,urad,dry r.chilly & curry leaves. You can also add chopped baby onions fried until pinkish but I don't. The onions give a nice crunch to the kuzhambu.