Dear Supermoms,
Hope all of you continue to keep safe and stay healthy.
Many of us are still in #lockdown mode and simple menus and recipes are the ones that make our life easy.
Today, I am so happy and thrilled to share a heirloom recipe, a recipe that is more than 6 decades old, the Vendaya Mor Kuzhambu (Fenugreek Curd Curry). This is the signature recipe of Mrs.Devasena Balasubramaniam, grandmother of Akhila, my loving sister-in-law. Before I share with you, how to make this recipe, I want to share some information about this great human being, who is just 90 years young! Yes, you read it right! 90 years and still active and energetic. I have been fortunate to have met Akhila’s Paati(grandmother) a few times and have always been amazed at her energy and enthusiasm levels. She never takes a moment’s rest and is always busy taking care of people around her. She is humble, warm-hearted and is always motivating to interact with.
Read about her in Akhila’s words:
“Devasena Balasubramaniam, now 90 years old, was born in the Mylapore, the cultural hub of Chennai, in the year 1929. Raised in a traditional Tamil Brahmin household by parents who hailed from the Thanjavur district of Tamil Nadu, she was the youngest of her siblings and the darling of the family. She barely knew about cooking until she got married and moved to New Delhi, at the age of 19, an year after India got independence. Moving to Delhi from Chennai was tantamount to moving from India to the US in today’s day and age. Phones were unheard of which meant that there was no way to be in regular touch with family back in Chennai. With an unflinching ability to stay calm through any situation, she figured a way out to cook on her own. She noted down and remembered whatever her mother taught her in the short duration leading to her wedding and built it up applying her own intelligence and common sense. As a matter of fact she says, cooking just came to her naturally. Imagine making complicated bakshanams (traditional snacks) without any guidance, she just did it! There are so many dishes of hers that are our family favourites. More than the recipe, it is the unconditional love that she adds in her cooking that makes it even more special. After having cooked for more than 70 years, she still continues to learn new ways to cook and improve as she did on day one. That childlike enthusiasm has never missed a beat in all these decades. If there is something that makes her happy till date, it is feeding others and seeing them happy. Her next goal is to make her melt in mouth “thengozhal" and "ribbon pakoda" for her great grandson who turns a year old soon.
Her other passion in life that shares the mantle with cooking is music - a trained Carnatic singer, she taught Carnatic music for 25 years in Delhi. Besides these and taking care of her family, she also tailored, held the post of treasurer at Saradha Math, helped my grandfather with his work at Delhi Tamil Sangam and Malai Mandir. An enterprising lady who wore multiple hats, at home and outside, all through her life, she has always been ahead of her times . Uber cool in her approach to life, she always says, one should learn to adapt to the changes that come by and not hold onto rigid rules. ‘In adapting to change lies harmony and growth’ is a belief she stands by. To me, she is the warmest person on Earth”.
Wasn’t Akhila’s tribute to her grandma, so touching! What an inspiration she is. A role model for all of us.
I am so proud to share this very tasty and healthy Vendaya Mor Kuzhambu recipe with all of you. As we all know fenugreek is good for our health and this curd curry is a great way to enjoy it and add it to our regular diet.
Thanjavur Vendhaya Mor Kuzhambu/Fenugreek Curd Curry Recipe:
Preparation time : 5 minutes
Cooking time : 25 minutes
Serves : 4-6
1 cup =250 ml cup
Ingredients :
2 cups curd ( whisked)
1 teaspoon rice flour(optional)
Salt to taste
For the Mor Kuzhambu Masala Powder/podi :
(To roast and grind)
3 tablespoons coriander seeds/dhania
1 tablespoon pigeon peas/toor dal
1 tablespoon fenugreek seeds/methi seeds
4-5 dry red chillies ( adjust according to the variety of chillies used)
For tempering :
1 tablespoon sesame oil (you can also use coconut oil)
1 onion (thinly sliced)
1/4 teaspoon mustard seeds
1/4 teaspoon pigeon peas/toor dal
1/8 teaspoon fenugreek seeds/methi seeds
1/4 teaspoon turmeric powder
Pinch of salt
Method:
1.Heat a small pan or kadai and dry roast each ingredient separately.
2.Once cooled, transfer it to the jar of a mixer and finely powder them.
Chef tip : We are going to use 3-3.5 teaspoons of the powder. You can store the remaining powder in a clean jar and use it up to a month. You can also make a bigger batch of this Mor Kuzhambu Masala.
3. Whisk the curd and add one cup of water .
4. Add 3-4 teaspoons of the Mor Kuzhambu podi/powder plus a teaspoon of rice flour ( optional) in a small cup.
5. Add one ladle of the whisked curd mixture into the cup and make a thick paste and add it to the remaining curd.
Chef tip : This makes sure that there are no lumps and adding of rice flour prevents the curd from splitting.
6. Place this mor kuzhambu mixture over low flame.
7. In parallel, heat the small pan with oil and temper with ingredients given for the same.
8. Once the onion fries well, switch off.
9. Bring the mor kuzhambu to one boil, add the tempering, salt and switch off.
Your delicious Mor Kuzhambu is now ready to be served along with hot rice or any tiffin of your choice. Simply delicious.
Happy Cooking!
With love,
Masterchefmom
No comments :
Post a Comment
Your comments here...