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As I had mentioned in many of my posts the taste of every dish varies with every household in Tamilnadu by the combination of different ingredients.This kozhambu is made using buttermilk,usually sour.Vegetables which are commonly used are lady's finger,brinjal,pumpkin,chowchow,yam.In addition to this we make adding vadas which tastes good.Once you taste it we will be compelled to make only with this avoiding the veggies

Ingredients

For Urundai
Channa dal-1/2 cup
Toor dal-1/4 cup
Urad dal-a handful
Green/red chilly-3
Onions-2
Curry leaves-a few
Salt-to taste

For Kuzhambu
Sour buttermilk-2 cups
Turmeric powder-1tsp
Salt-to taste
Rice flour-2 to 3tsp

To grind
Coriander seeds-3tsp
Toor dal-2tsp
Pepper-1/2 tsp
Jeera-2tsp
Raw rice-2tsp
Green chilli-3
Small onions-4
Coconut grated-2tbsp(optional)

To Season
Mustard-1tsp
Urad dal-1tsp
Red chilly-1
Curry leaves-few
Asafoetida-1 tsp



Method

For Urundai
Soak all the dals for 1/2 an hour and wet grind it adding very little water with chilly and salt
Mix finely chopped onions,curry leaves and asafoetida
Make small Urundai/balls
Steam cook in idly plate till done and keep aside

For Kuzhambu
Add salt and turmeric powder to the buttermilk
Grind the ingredients to paste and add to the buttermilk
Now allow the buttermilk to just boil
Simmer and add the steamed balls to the boiling buttermilk for 10min
Dissolve the rice flour in little water and add
After 5 min remove and season with ingredients
The kuzhambu should be little watery as the urundais will absorb them
Serve with hot rice and potato kara curry
We can also deep fry like vadas and use,but best tastes when steamed