Araithu Vitta Mor Kuzambhu

I have been preparing this dish for the past 29 years, since I have been married!! Through trial and error, I have sustained the right proportions which go into the preparation of this simple yet tasty recipe which is very popular in many households, typically among the Brahmin community.

There are various versions of this recipe, depending on the region you hail from. The one I am talking about is the Tirunelveli style from the interior South India.
I recently visited my daughter in Dubai who loves this recipe since her childhood and wanted me to teach her. She loved it so much and made this recipe after I left Dubai and sent a picture of it to me...
I am so surprised her first try has turned out so good! This is exactly what I myself do back at home!

Well, here you can find below the secret to this great recipe!

Ingredients:
Thick Butter Milk - 500 ml
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 - to splutter the above

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