I immediately brought the pack home and set out on making More Kozhambu. It is perhaps the easiest to make in the world.
Things needed [Each ingredient is absolutely needed as each contributes to the otherwise bland kozhambu]
Curd - Please keep this out at night so that it is nice and sour the next day.
Grated Coconut- One Dallop
Mustard seeds (Kadugu)
Take coconut, chillies, jeera and make a nice coarse paste. Add salt.
Dilute the curd until it becomes buttermilk. You might have to put the curd in a vessel and pur water and beat it with a ladle. That way it becomes smooth without too many big undissolved chunks of curd.
Put the buttermilk on a vessel and put the coconut jeera paste in this. Add a pinch of turmeric. Turmeric is a dangerous ingredient. A tad too much can completely change the taste.
Boil for three minutes until it froths!
Take one tsp.oil in a separate vessel . Fry the mustard seeds and urad dal and season the kozhambu. You are done!
You can also add semi boiled ladies finger, or brinjal to the kozhambu while it is boiling.
It goes very well with raw banana fry and brinjal fry. But since my battery is dying out, (thanks to the Telengana Bundh powercuts) that shall have to be on a separate post