EGG TOFU WITH VEGETABLES

     Tofu, also called "bean curd," is a fresh, cheese-like product made by curdling fresh soy milk. It is found in different variations in the market. Silken Tofu, Firm Tofu, Egg Tofu, Deep Fried Tofu. Though of Chinese origin, the idea of healthy eating easily bought Tofu into Western countries.
     Tofu has long been the most widely used soy food in the world. In China, South East & East Asian Countries, Soy Food along with Tofu are considered as a major protein intake as that of dairy products in another part of the world. Tofu is a versatile food from both nutritional and health perspective. Tofu is a good source of protein and contains essential amino acids. It is also an excellent source of Iron, Calcium, Manganese, Selenium, Phosphorous Magnesium, Copper, Zinc and vitamin B.
      Tofu has a neutral taste and a range of consistency which makes it compatible with most of the flavours and food. Egg tofu is a type of  Tofu flavoured with egg. It is usually available packaged in the tube form. Egg tofu has a pale yellow colour due to the addition of eggs in it. Egg Tofu has a silky soft texture and a fuller, less beany flavour than silken tofu. Egg Tofu is a creamy & softer compared to Firm Tofus and has a great taste too. They are commonly used in Chinese and Asian cooking - steamed or fried, or used in soups.
    Egg Tofu can be converted into a variety of dishes. They taste great as such, dust them with some Corn Flour, Deep fry and simply serve it with Thai Sauce or prepare a hot plate of Sizzling Tofu in an Egg Base, or simply Stir Fry and add them with any Vegetable or Spinach of your choice for a wonderful combination of  Egg Tofu Recipes.

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Cuisine : Chinese, South East Asian
Course : Side Dish
Difficulty : Low
Spice Level : Low
Serves : 3-4
Author : SM

Preparation Time : 10-15 Minutes
Cooking Time : 10 - 15 Minutes

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HOW TO MAKE STIR FRIED EGG TOFU WITH  VEGETABLES

 

INGREDIENTS:

To Deep Fry:

Egg Tofu - 2 Tubes
Corn Flour - 3 Tablespoons
Oil - For Deep Frying

For Stir Frying:

Garlic - 3-2 Cloves
Carrot - 1/2
Broccoli - Few Florets
Mushrooms - a Few
Sweet Peas - 7 Nos.
Oil - 2 Tbspn
Salt - To Taste
Sugar - a Pinch

Sauce Mix:

Light Soy Sauce - 1 Teaspoon
Oyster Sauce/ABC(Kicap Manis) Sauce -1/2 Tablespoon
Water - 4-5 Tablespoons

For Glazing: 

Corn Flour - 1 Tablespoon
Cold Water - 2-3 Tablespoons

 EGG TOFU WITH VEGETABLES - STIR FRY

EGG TOFU WITH VEGETABLES

METHOD:

To Deep Fry Egg Tofu:

• Cut the Egg Tofu tube at the centre and carefully squeeze out the Tofu from the package.
• Gently slice the Egg Tofu.
• Dust the sliced tofu with Corn Flour.
• Heat oil in a Wok and deep-fry the Egg Tofu until they turn into a light golden brown colour. 
• Remove the Egg Tofu from oil and drain it on a paper towel.

Preparation:

• Clean, Wash and Slice the Carrots, Cut Broccoli into florets and snap the Sweet Peas into two. 
• Clean the Mushrooms and keep it aside(If using dry Shitake Mushrooms, soak them).
• Add all the ingredients mentioned under 'For Sauce Mix' in a bowl and mix well.
• Mix Corn Flour with Cold Water and mix well until there are no lumps and keep it aside.

For Egg Tofu and Vegetable Stir Fry:

• Heat oil in a pan, sauté finely chopped Garlic Cloves until fragrant.
• Add all the Vegetables along with a dash of Salt and Sugar.
• Stir-fry on a high flame for a few minutes until the vegetables are half cooked.
• Add the fried Egg Tofu and give a quick stir.
• Pour in the Sauce Mix and cook until all the Vegetables and Egg Tofu slices are well coated with the sauce mix.
• Finally, pour in the Cornflour mix to glaze the Vegetables and Egg Tofu.
• Allow it to boil on a high flame for a few minutes.

NOTES:

• Can add any Vegetable of your choice in this recipe along with Egg Tofu.
• Can prepare the same recipe with Vegetables alone.
• Adjust the amount of Salt accordingly(Sauces can make your dish salty)
• Adding a pinch of Sugar while cooking will help retain the colour of the vegetables. 
• Do not overcook the Vegetables.
• Dusting the Egg Tofu with Corn flour yields crispy Tofu Slices.
• Carefully toss the ingredients during the whole process, so that the ingredients are well coated with the sauce mix and glazed well.

STORAGE:

• Store unopened tofu in a refrigerator. 
• Once opened, store it in an airtight container in a refrigerator.
• Once opened, do not store it for long(use within two days or sooner).

SAMBAL TUMIS

     Sambal Tumis is a versatile condiment ubiquitous to South East Asian Cuisine.  A simple dish with fewer ingredients doesn't mean that we can underestimate this humble condiment.  'Sambal Tumis' in the literal sense means 'Stir-Fried Spicy Sauce'.  Sambal is a wonderful condiment I got acquainted with, in Malaysia and I have started to frequent this dish at home.  A simple Sambal Tumis can be added to your choice of Vegetables/Seafood to create new variations of dishes from local Cuisine.
     Sambal comes in many variations to suit the local palate and it takes twists and turns along with every South East Asian Country least to mention the regions within. We can find a note of Sambal in almost all dishes in South East Asian Cuisine.  Freshly ground Chillies - Dry, Fresh and/or Bird's Eye(Chili Padi) is the basic ingredient of any Sambal.  Chillies spice up the very nature of this condiment adding a texture, taste and flavour alongside. Addition of flavours like sour and umami come from ingredients like Tamarind/Lime/Fish Sauce, Shrimp Paste gives a wonderful aroma to the Sambal and sweetness comes from Palm Sugar/Sugar.
     We can see a dash of Sambal served with most of the dishes in hawker centres and food courts in and around South East Asian Countries. It instantaneously brightens up the flavours and enhances the taste of any dish it is combined with.  Sambal Tumis is a perfect companion to cook local dishes or simply serve some Sambal with steamed rice. The versatility of this Sambal Tumis makes this condiment an essential addition to your Culinary repertoire.

Cuisine : South East Asian
Course : Side Dish 
Spice Level : High
Difficulty : Medium
Serves : 4
Author : SM

Preparation Time : 10 -20 Minutes
Soaking Time :20 - 30 Minutes
Cooking Time : 30 - 45 Minutes


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INGREDIENTS :

To Grind :

Dry Red Chillies - 1/2 Cup
Fresh Red Chillies - 1/2 Cup (Big Variety)
Bird's Eye Chillies - 5-6 Nos.
Shallots - 1 Cup
Onion - 1 No.
Garlic - 7-8 Nos.
Ginger 1" Piece - 1 No.
Galangal  1" Piece - 2 Nos.
Belacan(Dried Shrimp Paste) - 1 Tbspn

For Sambal Tumis :

Tamarind Paste -2- 21/2 Tbspn
Gula Melaka(Palm Sugar) - 3 Tbspn
Salt - To Taste
Oil - 1 Cup - 11/2 Cups

METHOD :

• Soak the Dried Red Chillies in hot water for 20-30 minutes until they are soft.
• Drain the Dried Red Chillies and cut them into small pieces with a scissor(Can discard the seeds if you prefer your Sambal Tumis to be less spicy)
• Dry roast the Belacan (Dried Shrimp Paste) until fragrant, break it and powder it with the back of your spatula while roasting the Belacan.
• Chop Onions, Shallots, Ginger, Garlic, Galangal and Chillies.
• Grind soaked Dry Chillies, fresh Red Chillies, Birds Eye Chillies, Onions, Garlic, Shallots, Ginger and Galangal along with Roasted Shrimp Paste into a smooth paste.
• Heat some Oil in a wok and saute the ground paste on a medium-low flame for about 10 - 15 minutes or until all moisture evaporates.
• Add some more oil and saute it on a very low flame for another 15-20 minutes or until oil separate from the mix.
• Add Tamarind Paste and boil it for another 5 minutes on a low flame.
• Add a dash of Salt and Palm Sugar to the Sambal Tumis and mix well.
• At this stage, Sambal Tumis should be fragrant, if not saute it for some more time.
• Leave this on a low flame for few more minutes.
• Can serve this Sambal Tumis hot or at room temperature.
• Cool and store Sambal Tumis in the refrigerator for later use.
• Can use this Sambal Tumis to prepare any dish of your choice.

• I used the long- wrinkled variety which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
• Grind the paste with less water to avoid splattering while sauteing the Sambal Tumis.
• (Belacan)Dried Shrimp Paste will add saltiness to the sambal, so add salt at the final stage if necessary. 
• Can add Sugar instead of Palm sugar.
• More Oil makes the condiment tastier yielding an aromatic and perfectly cooked Sambal Tumis, can opt to add less oil too.
• Serve it at room temperature.

Add an ingredient of your choice along with Sambal Tumis for a wild and versatile combination of Sambal Dishes.

Nasi Lemak
Sambal Ikan Bilis(Dried Anchovies)
Sambal Udang(Prawns)
Sambal Terung(Egg Plant/Brinjal)
Sambal Kentang(Potato)
Sambal Bendi(Okra/Lady's Finger)
Sambal Petai Bendi(Okra and Stinky Beans)
Sambal Sotong(Squid)
Sambal Ikan(Fish)
Sambal Telur(Egg)
Sambal Telur Puyuh(Quail Egg)
Sambal Tempeh(Fermented Soy Bean Cakes)
Sambal Kangkong(Watercress Spinach)
Mee Goreng Mamak(Spicy Fried Noodles)
Hokkien Mee
Nasi Goreng Sambal(Sambal Fried Rice)

QUAIL EGG ROAST

    Quail Eggs are cute little eggs laid by Quails. They are bite-sized and absolutely adorable.  These eggs are smaller in size compared to Chicken and Duck Eggs.  Though a popular egg variety, it is considered as a novelty & utter delicacy in many parts of the world. Smaller in size doesn't mean that they are any way lesser to other egg varieties, they are equally packed with nutrients which makes them a healthy alternative in a daily diet.
     In terms of taste and flavour - the rich & flavorful yolk has increased the demand for Quail eggs in many culinary preparations. These Eggs have a higher yolk-to-white ratio than normal eggs, which can elevate the cholesterol level, but generally, quail eggs are considered very healthy.

Health benefits of quail eggs include :

• The high amount of Vitamin A in Quail Eggs has the ability to improve vision.
• Protein in the Quail eggs boost energy levels and stimulate growth.
• Vitamin B in Quail Eggs repair & improve metabolism.
• Presence of potassium in quail eggs reduces Blood Pressure.
• Quail eggs are high in Ovomucoid Protein(natural anti-allergenic) Soothes Allergies.
• Cleanses the body by eliminating the Toxins.
• Antioxidants and significant levels of vitamin C and vitamin A, prevent Chronic Diseases.
• Good amount of beneficial fatty acids found in quail eggs balances Cholesterol Levels.

      Asian countries have adapted these Quail Eggs into their hawker culture, to adventurously suit the local palate and traditionally bound taste buds in terms of "creative cuisine".  Simply steamed/fried eggs or vegetables served in skewers called LOK LOK could be seen in almost all hawker centres, road side food stalls and in steam boat.  Lok Lok has taken a special place in Asian Street Food. We can commonly see these Tiny hard boiled Quail eggs served in skewers(lok lok) in Malaysian and Singapore food stalls.
     Quail Eggs are great source of Protein, equally delicious and nutritious. These eggs are served in various cuisines, in raw form or as cooked -soft/hard boiled, deep-fried, pickled and smoked. Quail Eggs suits into anything from a basic egg preparation or can be added into your choice of Curries or Gravies for s simple Side dish. Quail Egg Roast is an easy dish prepared with hard-boiled Quail Eggs in a spicy Masala.  Quail Egg Roast recipe goes well with Vellayappam, Idiyappam, Chapatis, Rotis, Parathas etc.,  Suits well with rice dishes or steamed rice too.

Cuisine : Indian
Course : Side Dish
Spice Level : Medium
Difficulty : Easy
Serves : 3 - 4
Author : SM

Preparation Time - 20-30 Minutes
Cooking Time - 25-30 Minutes

INGREDIENTS :

Quail Eggs - 20 Nos.
Onion - 2 Nos.
Tomato - 2 Nos.
Ginger Garlic Paste - 1 Tbspn
Green Chillies - 3-4
Curry Leaves - 2 Sprigs
Turmeric Powder - 1 Tspn
Red Chilli Powder - 1 Tbspn
Garam Masala - 1 Tspn
Oil - 2 Tbspn
Salt - to Taste
Sugar - a Pinch

To Garnish :

Coriander Leaves - Few

METHOD :

• Hard boil the Quail Eggs and keep them aside.  Peel them and cut it into two halves.
• Puree the Tomatoes and keep them aside.
• Heat Oil in a pan, saute finely chopped Onions, Curry Leaves, Green Chillies until Onions turn translucent.
• Add Ginger-Garlic Paste and saute it until aromatic.
• Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above and fry for a while until the raw flavour goes.
• Pour in the pureed Tomatoes and saute until oil separate from the mix.
• Add a dash of Salt, a pinch of Sugar and mix well.
• Sprinkle some water, if necessary and cook on a low flame for about 5 minutes.
• Add boiled Quail Eggs into it and cook them on a low flame for few more minutes.
• Switch off the flame and garnish the Quail Egg Roast with Coriander Leaves.
• Serve Quail Egg Roast hot. 
• Goes well with Vellayappam, Idiyappam, Chapatis, Rotis, Parathas and Rice too.

 NOTES :

• Adjust the number of Spices to your taste preference.
• Cut small slits over the Quail Egg whites, so that the egg absorbs the flavour of the curry.
• Can also finely chop the Tomatoes instead of Pureeing them.
• Adding Sugar is totally optional. 

Tips & Tricks :

HARD BOILED QUAIL EGGS :

     Perfectly boiled quail eggs retain taste and nutrition.  Over cooked eggs tend to lose the nutrition whereas an under cooked eggs can spoil the taste of the dish.  If we consider some simple steps, it is easy to get perfectly boiled quail eggs every time.

Method :

• Pour water into the pot and add quail eggs into it.
• Switch on the flame and allow it to boil.
• Once the water boils, cover the pot, lower the flame and let it cook for another 3-4 minutes.
• Switch off the flame and allow it to cool. 
• Peel the quail egg, when it is warm.
• Allow it to cool down before slicing it with a sharp knife.

Notes :

• It is easy to peel the eggs when it is still warm.
• To ensure perfectly sliced eggs, slice them when they have cooled down.
• Stir the pot occasionally, while boiling the Quail Eggs, this is to ensure that the yolk remains intact at the centre.

INJI CURRY/PULI INJI

     

    Ginger - one of the Ancient Roots which has age-old text references in Ayurvedic and Traditional Chinese Medicine is a 'Healing Food'.  Ginger becomes a totally impressive root packed with innumerable health benefits and beauty enhancing values. As a Fresh Root or as a Dried -one (Saunth/Chukku) - Ginger finds a special place in the culinary trail and in therapeutic usage. Right from drinking a ginger tea at the first sign of a cold or taking a small dose of ginger juice to treat indigestion, the versatility of the root is vast enough to tightly induce it in your daily diet.
     A typical Kerala menu could find an appropriate place for all the longlisted side dishes which enables the hosts as well as the guests to relish the heavy laden meal and then to completely do justice to the sumptuous desserts. A Kerala Sadhya (banquet) is one best example to prove the fact. It is mainly because of the selection of ingredients for every side dish, it is not only to fancy your sense of taste but also to succumb your contentment aiding digestion alongside after a mammoth meal.
     Inji Curry/Puli Inji is an inevitable part of Kerala Sadhya(banquet). It is literally a Curry, but it mainly falls under the category of a Condiment.  It is prepared with fresh Ginger, Green Chillies, Tamarind and Jaggery (Cane Sugar) as main ingredients.  Inji Curry/Puli Inji is a wild combination of Sour, Sweet and Spicy tastes and a wonderful fresh flavour of Fresh Ginger.
     Though a must-have side-dish in Banana Leaf Meal served during festivals or in a Sadhya, don't reserve this INJI CURRY / PULI INJI for special occasions alone.  This condiment can be prepared within no time and also last for few days in a refrigerator.  It tastes heavenly with a Curd Rice or just pair it up with Kanji (Rice Porridge). This mouth-watering Inji Curry/Puli Inji will surely rejuvenate your taste buds instantaneously that it is considered equivalent to 101 Curries.
     I have given three different methods of preparing Inji Curry/Puli Inji, though the ingredients remain the same, the method of preparation slightly varies giving new tastes & flavour to the same dish.

Cuisine : Kerala (South India)
Course : Curry, Side Dish
Spice Level : Medium
Difficulty : Easy
Serves : 3- 4  
Author : SM               


Preparation Time - 5 -10 Minutes
Cooking Time - 15 - 20 Minutes


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INGREDIENTS:

Fresh Ginger - 1/2 Cup
Green Chillies - 3-4 No's.
Curry Leaves - a Sprig
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon
Jaggery/Cane Sugar - 11/2 Tablespoon
Tamarind Paste - 2 Tablespoons
Salt - To Taste

For Tempering: 

Coconut Oil - 2 Tablespoons
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon (Optional)
Dry Red Chillies - 1-2 No's.
Curry leaves - a Sprig

METHOD 1 - QUICK VERSION :

"This is a simple method where Ginger, Green Chillies and Curry Leaves are slightly pounded."

• In a small blender jar coarsely pound Fresh Ginger along with Green Chillies and Curry Leaves.
• Heat Coconut Oil in a pan.
• Splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.
• Add coarsely pound Ginger, Green Chillies and Curry Leaves to the above and fry until fragrant on a very low flame for a few minutes.
• Add Turmeric Powder, Red Chilli Powder and give a quick stir.
• Immediately add the thick Tamarind Paste along with Salt and mix well.
• Sprinkle some water to the above mix and allow it to boil.
• Reduce the flame and add Jaggery/Cane Sugar to Inji Curry/Puli Inji and mix well.
• Leave this on a low flame until oil separates from the mix.
• Inji Curry/Puli Inji should be served in a thick consistency.

METHOD 2: FRYING & GRINDING METHOD :

"This method is more fragrant & flavour filled as the ingredients are fried."

• Heat Coconut Oil in a Pan.
• Fry the Ginger Slices until they turn fragrant and slightly crispy.
• Follow the suit with Green Chillies and Curry Leaves.
• Remove them from Oil and allow them to cool.
• Grind the above fried ingredient in a small blender jar to a fine powder and keep it aside.
• In the remaining Oil, Splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.(If needed, add some more oil)
• Now add fried and ground Ginger, Green Chillies and Curry Leaves to the above and give a quick stir,
• Immediately add Turmeric Powder, Red Chilli Powder and give a quick stir.
• Add Tamarind Paste along with Salt and mix well.
• Sprinkle some water to the above mix and allow it to boil.
• Reduce the flame and add Jaggery/Cane Sugar to Inji Curry/Puli Inji and mix well.
• Leave this on a low flame until oil separates from the mix.

 METHOD 3: INJI PULI/PULI INJI WITH SHALLOTS

• Heat Coconut Oil in a pan.
• Splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.
• Add finely chopped Shallots, Ginger, Green Chillies and Curry Leaves to the above and fry until fragrant on a very low flame for a few minutes.
• Add Turmeric Powder, Red Chilli Powder and give a quick stir.
• Immediately add the thick Tamarind Paste along with Salt and mix well.
• Sprinkle some water to the above mix and allow it to boil.
• Reduce the flame and add Jaggery/Cane Sugar to Inji Curry/Puli Inji and mix well.
• Leave this on a low flame until oil separates from the mix.

NOTES:

• Jaggery gives a slight sweetness to Inji Curry and also balances the sourness, adjust accordingly.
• I have used Tamarind Paste in this recipe, adjust the amount of tamarind to suit your taste preference.
• If using normal Tamarind use up to a size of a lemon.  Soak it in warm water for about 10 minutes and extract tamarind pulp out of it.
• Adjust the number of green chillies and chilli powder as per your taste preference. 
• I have spluttered the fenugreek seeds along with mustard seeds.
• Alternatively can dry roast and powder the Fenugreek seeds and add it to the Inji Curry/Puli Inji finally.
• Some recipes even add Asafoetida powder while spluttering the Mustard Seeds.
• Avoid using steel/aluminium/copper containers for storing Inji Curry/Puli Inji, as they tend to react with the acidic nature of salt and tamarind.
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons (preferably wooden spoons) to serve this Inji Curry.
• Refrigerate the Inji Curry.  It can stay good if stored properly.
• Perfectly cooked & stored Inji Curry/Puli Inji stays good for about a week or two.
  

SAMBHARAM - NADAN MORU/SPICED BUTTERMILK

     Summer is around the corner, the emanating heat makes us all run helter-skelter in search of some source to cool down our body and system.  Our ancestors have had their own way to tackle the seasons, maybe Summer or Winter the food and regime followed by them were so much down to earth. They lived a life so close to nature that their lifestyle was precisely healthy - sticking on to the rule "FOOD AS MEDICINE".
      On the long run, a whole generation has traveled apart from the system where simple home dishes and living style lost its shine and had been stored in some age-old casket deep inside the name of tradition.  To be dusted and re-incarnated only to be gilded briefly during festivities.  Recent revelation and search for a healthy lifestyle have banged the new generation only to realize that it is a matter of time to bring back the long lost knowledge to live along with NATURE. This recipe Sambharam/Neer Mor/ Masala Majjige /Chaas is one drink traditionally served in an Indian household as a Drink or had along with rice to finish off the meal.
     Sambharam/Pacha Moru/ Morum Vellam/Nadan Moru - are all colloquial names for Spiced Butter Milk drink in 'GODS OWN COUNTRY - KERALA'.  Yoghurt/Curd is churned using a Thayir Mathu/beaten finely in a blender along with Green Chillies, Ginger, Curry Leaves & Lemon Leaves. The herbs add an extraordinary flavour to the drink giving an overall refreshing feel and instantly cools down our body.
      It is a common practice in a Malayali household to serve Sambharam when somebody comes home during hot weather. It is a cool and energizing drink for hot summer days. Sambharam/Pacha Moru/ Morum Vellam/Nadan Moru is a famous drink and also an unavoidable part of 'KERALA SADHYA'. It is commonly served at the end of the meal/banquet. It helps you to feel refreshed after a heavy meal and aids digestion too.  It is also one drink served as a Naivedyam during Rama Navami.
      It also goes by several names depending on the states in India, like Neer Mor or Masala Mor, Masala Majjige, Chaas, etc. Almost all the States use similar ingredients in their versions of Spiced Buttermilk Drinks. The choice of spices and herbs to be added into this is totally your choice.  I have given the ingredients which are traditionally added in a Sambharam.  Some add Shallots along with other ingredients. Mint or Coriander Leaves can also be added to this drink for a twist. LASSI - is yet another sweeter and richer version of the same drink popular in India

For more JUICES, DRINKS & SMOOTHIES, Click here...

Cuisine : Kerala (South India)
Recipe Type : Drink
Difficulty : Easy
Serves : 3 - 4
Author : SM  

Preparation Time : 3 -5 Minutes


For more SADHYA Recipes, Click here...

INGREDIENTS :

Curd/Yogurt - 1 Cup
Ginger - 1/2" Piece
Green Chillies - 2 Nos.
Curry leaves _ 2 Sprigs
Lemon / Lime leaves - 3 Leaves
Cold Water - 2 to 3 Cups
Salt - To Taste

METHOD :

• Slightly pound Ginger & Green Chillies.  Alternatively can finely chop them too.
• Finely shred Curry Leaves and Lemon Leaves into small pieces.
• Churn Yoghurt/Curd with a Thayir Mathu or in a blender for few minutes.
• Pour in the Cold Water and churn it again.
• Add pounded Ginger and Green Chillies along with Curry Leaves and Lemon Leaves to the Buttermilk*.
• Add Salt to taste and mix well.
• Sambharam/Pacha Moru/ Morum Vellam/Nadan Moru is ready.

NOTES :

• Use fresh(not so sour) Curd/Yoghurt for the purpose.
• Do not leave the Sambharam at room temperature for a long time, this may make the drink sour.
• Can serve Sambharam/Pacha Moru/ Morum Vellam/Nadan Moru at room temperature immediately.
• If you prefer it cool store it in the refrigerator for few hours before serving.
• Can be served as a drink, or it can also be added to rice instead of Curd/Yoghurt.
• Sambharam/Pacha Moru/ Morum Vellam/Nadan Moru makes a very good drink on a sunny day.
• Can add few Shallots along with other ingredients.

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Buttermilk*  
     Traditionally buttermilk is nothing but the thin milk left behind once the butter or cream is churned out of Fresh Cream.  But it also refers to naturally fermented Milk in some countries.  In India, Buttermilk is a mixture of Yoghurt/Curd and Water.  Buttermilk has a characteristically intense sour and putrid taste caused by lactic acid bacteria, which ferments the milk.  This Lactobacillus is good for your gut.