More Kuzhambu Ingredients

Yogurt/Curd – 2 cups whisked well
Turmeric powder – 1 tsp
Salt to taste
Oil – 1 tbsp

Spice Paste

Green chillies – 6-8
Cumin – 2 tsp
Ginger – 2 inch piece
Tuvaram paruppu/Toor dal/Red gram - 2 tbsp
Kadalai paruppu/Bengal gram – 3 tbsp
Grated coconut – 3 tbsp
Water – just enough to soak the 2 dals listed above


Whole dry red chillies – 2 broken in halves
Mustard seeds – 1 tsp
Curry leaves – 1 stem
Hing/Asafoetida – pinch


1. Soak the 2 dals together for about 1 hour. Grind together all ingredients under spice paste to a fine paste.
2. Whisk curd well. Add the spice paste and mix well. Add turmeric powder and salt and a little water if it is too thick. Mix well and set aside.
3. Heat a kadai/skillet and when hot, add oil. Add the broken red chillies and mustard seeds. When they splutter, add the curry leaves and hing and then pour in the yogurt mixture. Reduce heat to low. When the mixture is just about to boil, switch off. Serve at room temperature with steamed rice.

Potato Roast Ingredients
Potatoes – 4 medium boiled, peeled and cubed
Red chilli powder – 1-1/2 tbsp
Turmeric powder – ½ tsp
Salt to taste
Oil – 3 tbsp
Mustard seeds – ½ tsp
Curry leaves – 1 stem


  1. Boil potatoes till tender yet firm. Peel and cube them. You can pressure cook the potatoes for 15 minutes or cook it stove-top for 25-30 minutes or microwave on high for 10 minutes. If using a microwave, make sure to prick the potatoes all over with a fork.

  2. To a pan, add oil and heat. When hot, add mustard seeds and let splutter. Reduce heat to low and the curry leaves and spice powders and salt. Drop in the cubed potatoes and toss well to coat. Cook on low for 12-15 minutes, stirring in between till the potatoes are crisped around the edges. Serve hot alongside steamed rice.

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