Okay so I know this may not be what you will conjure up when you think raw food – this is not your typical raw salad dressing, raw sauce or raw nut milk recipe. It is a traditional South Indian recipe that is served raw which therefore classifies as a raw food recipe (according to the definition of a raw food diet – unprocessed raw foods that have not been heated above 115 degrees Fahrenheit (46 degrees Celsius)).
As you and I both know, the essence of this blog was to capture some traditional recipes (my mother’s, my mother-in-law’s, my grandmother’s, my sisters in laws who are both amazing cooks and other traditional recipes in my friends and families homes) that eventually made their way into my kitchen. Somewhere along the way it became a mish mash of restaurant finds, juices and smoothies, lunch box recipes. Much like my the palates in my family, that loves to try new recipes and cuisines but then needs to find it’s way “home” to the traditional Thacchi Mammu (a fond word used for South Indian yoghurt rice:), this one is a recipe to “come home to”.
This buttermilk stew or Mor Kuzhambu (in Tamil) is not cooked or heated (unlike the typical Mor Kuzhambu which could be warmed) and is served raw with rice. It’s a South Indian version of chaas (Gujarati buttermilk) in some ways but again, is mixed with rice and eaten with a dry sabzi or curry – unlike chaas which is usually had separately as an after meal beverage. This recipe has been handed down to me by my mother-in-law who is known in the family for her rasams and kuzhambus. More to come from her soon.
In any case, I have been getting into juicing, blending and eating more raw foods (it must be the greenery in Singapore or the fact that I have more time on my hands:) so I thought this was the perfect meal idea for the weekend.
Mustard seeds – 1 tsp
Green chilies – 3 (depends on how spicy you like your dish. Mustard seeds add more spice so don’t add more than 4 chilies for extra spice)
Coconut, grated – 1 tbsp
Cilantro – 1/4 cup
Toor dal (optional) – 1tsp. If using toor dal soak for about 30 minutes.
For garnish –
Urad dal – 1tsp
Fenugreek seeds – 1/4 tsp
Asafetida – a pinch
Curry leaves – a sprig
Yoghurt (the sour the yoghurt the better the taste) – 1 cup diluted with 1/2 cup water . The consistency should be that of a thin batter and not too runny so alter the yoghurt and water until you get a thick buttermilk.
1. Grind the mustard seeds, coconut, cilantro, green chilies and toor dal to a smooth paste.
2. Mix the paste into the yoghurt water mixture and stir well until its blended. Add salt.
3. Now heat oil in a pan and add the urad dal, fenugreek, asafetida and curry leaves. When the seeds turn brownish, add this to the buttermilk mixture.
4. Enjoy with hot rice and Paruppu Usuli. (yes, I know a separate post:)
Note : I’m not sure if the process of making the tadka/garnish would classify as raw so you can opt to not add the garnish. I cannot guarantee that the taste will be authentic though as in most South indian cooking, the tadka is the most important step. But for the raw foodies out there, it is a suitable option to consider.